Authentic Manipuri Chak-Hao Kheer with Roasted Cashews
Indulge in the rich, fragrant flavors of this traditional Manipuri purple rice pudding, naturally sweetened and infused with aromatic cardamom. This creamy delicacy offers a delightful nutty taste and a striking visual appeal that makes any meal special.
60min
Total Time
4
Servings
Manipuri
Cuisine
Recipe
1
Drain the soaked black rice and rinse thoroughly with fresh water.
2
Heat ghee in a heavy-bottomed pan and lightly roast the cashews and raisins until golden brown; set them aside.
3
In the same pan, add the whole milk and bring it to a gentle boil over medium heat.
4
Add the drained black rice to the boiling milk, reduce the heat to low, and stir frequently to prevent sticking.
5
Simmer the mixture for about 35 to 40 minutes until the rice grains are completely soft and the milk has thickened significantly.
6
Stir in the sugar or jaggery and crushed cardamom pods, cooking for an additional 5 minutes until fully dissolved and blended.
7
Remove from heat, garnish with the roasted cashews, raisins, and sliced almonds.
8
Serve warm or chilled according to your preference.
Ingredients
1/2 cup black rice (Chak-Hao), soaked for 4 hours
4 cups whole milk
1/2 cup sugar or jaggery
4-5 green cardamom pods, crushed
2 tablespoons ghee
2 tablespoons cashews, chopped
2 tablespoons raisins
1 tablespoon sliced almonds for garnish
*This AI-generated recipe may contain inaccuracies.