Dip in the festive spirit with this recipe of chilled rice and curd pudding

The Janmashtami and Dahi Handi festivities have enveloped the Indian states in a celebratory temper which only adds to the enjoyment of the extended weekend which is why we can’t assist but straighten our chef’s hat and whip up some chilled rice and curd pudding to make the most of the monsoon holiday break. There is an significant cause driving employing the rice and curd about Janmashtami as when Krishna used to begin any journey, his buddy Sudama constantly gave him beaten rice sugar and curd.

So dip in the festive spirit this Dahi Handi weekend and test out this uncomplicated recipe of chilled rice and curd pudding:

Components:

200 gm beaten rice flex (poha)

200 gm homemade curd (sweet)

100 gm rock sugar

50 gm fresh new coconut (grated)

25 ml Ghee

½ tsp cardamom powder

1-2 strings – saffron

Approach:

Combine overwhelmed rice flex, rock sugar, grated fresh coconut, cardamom powder, ghee jointly. Mix it lightly.

Churn the curd with whisk to a smooth consistency, include in the rice flex combination and little by little combine effectively.

Set it in a small ring or in a smaller cup. Keep it in the fridge for ½ hour. Clear away the ring, sprinkle saffron on leading and provide the prasad.

(Recipe: Chef Vivek Tamhane)

Gains:

Beaten rice flex or poha is gentle on the digestive system, abundant in iron and carbohydrates, filing and very good for excess weight decline ambitions. It is minimal on calories and controls blood/sugar degree alongside with being a terrific probiotic since this flattened rice is designed by parboiling paddy and then drying it out in the sunshine for a couple hrs.