Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Black rice (Manipur rice)
  • 3-4 tsp Jaggery
  • 2 tsp Almond (paste, optional)
  • 1 pinch cardamom powder
  • 1 pinch Sesame seeds (toasted, for garnishing)
  • 3 tsp Rice (Gobindo bhog rice, you can use Jeera rice instead)
  • 2 cup Coconut milk
  • 2-3 tsp Sugar
  • 2 pinch White pepper powder
  • Charoli seeds (Toasted)

Instruction

  • Wash and soak the two rice varieties separately .
  • Grind the purple rice into a fine paste without using too much water. Add the jaggery and grind it again. Keep aside. Grind the Gobindo bhog rice separately.
  • For making the rice balls, boil about 1/4 cup water in a wok.
  • Add the purple rice and jaggery paste. Cook on low to medium flame as it thickens.
  • Once it starts to solidify, add the almond paste and the cardamom powder. Remove from the flame and keep aside it is bearable to touch the dough.
  • Rub a few drops of oil on the fingers and knead it again. Divide the dough into small portions and shape into balls by rolling between the palms.
  • Sprinkle toasted sesame seeds on a plate. Roll these balls gently on the seeds.
  • For the coconut custard, bring the coconut milk and sugar to a gentle boil. Add the Gobindo bhog rice paste and keep stirring it till it thickens to a thin custard like consistency.
  • Add the powdered white pepper and toasted charoli at this stage. Mix it in. Remove from the flame. Let it cool down before popping it into the fridge for 15 mins.
  • Serve the rice balls (at room temperature) with a dollop of the chilled coconut-rice custard.