Authentic Manipuri Chakhao Amubi Kheer with Warm Manipuri Black Rice
A fragrant and creamy dessert made from indigenous black rice simmered in rich milk and gently sweetened with jaggery. This traditional Manipuri delicacy offers a nutty flavor and a striking deep purple hue.
65min
Total Time
4
Servings
Manipuri
Cuisine
Recipe
1
Drain the soaked Manipuri black rice thoroughly and set aside.
2
Heat ghee in a heavy-bottomed pan and lightly sauté the cashews, almonds, and raisins until golden brown; remove and set aside.
3
In the same pan, add the drained black rice and sauté in the remaining ghee for about 3 minutes until aromatic.
4
Pour in the whole milk and bring it to a boil over medium heat, stirring occasionally to prevent the rice from sticking.
5
Lower the heat and let it simmer gently, stirring frequently, until the rice grains are completely soft and the milk has thickened considerably.
6
Add the crushed cardamom pods and saffron strands, mixing well to infuse the flavors.
7
Turn off the heat completely before stirring in the grated jaggery to prevent the milk from curdling.
8
Garnish with the toasted nuts and raisins, and serve warm.
Ingredients
1 cup Manipuri black rice (Chakhao Amubi), soaked for 4 hours
4 cups whole milk
1/2 cup grated jaggery or sugar to taste
4-5 green cardamom pods, crushed
2 tablespoons ghee
2 tablespoons mixed chopped nuts (cashews and almonds)
1 tablespoon raisins
A few strands of saffron
*This AI-generated recipe may contain inaccuracies.