Manipuri Chak-Hao Kheer
A fragrant and nutty black rice pudding deeply rooted in Manipuri tradition. Slow-cooked in whole milk with cardamom and toasted nuts, this striking purple dessert offers a rich texture and delightful natural floral aroma.
65min
Total Time
4
Servings
Manipuri
Cuisine
Recipe
1
Rinse the Chak-Hao rice thoroughly and soak it in warm water for at least 4 hours.
2
Drain the soaked rice and lightly crush half of it using a mortar and pestle to release starches.
3
In a heavy-bottomed pan, bring the whole milk, bay leaf, and crushed cardamoms to a gentle boil over medium heat.
4
Add the crushed and whole black rice to the boiling milk, turn the heat to low, and simmer uncovered for 35 to 40 minutes, stirring frequently to prevent sticking.
5
When the rice becomes tender and the milk turns a vibrant deep purple with a thick consistency, stir in the sugar and condensed milk.
6
In a small skillet, heat the ghee and lightly fry the cashews and raisins until golden, then pour the mixture into the kheer.
7
Simmer for an additional 5 minutes until fully combined, then remove from heat.
8
Garnish with slivered almonds and serve warm or chilled.
Ingredients
1/2 cup Chak-Hao (Manipuri black rice)
4 cups whole milk
1/3 cup condensed milk
1/4 cup sugar
4 green cardamom pods, lightly crushed
1 tbsp ghee
2 tbsp cashew nuts, chopped
2 tbsp raisins
1 tbsp slivered almonds, for garnish
1 small bay leaf
*This AI-generated recipe may contain inaccuracies.