Oriya cusine boasts of typically low calorie preparations which are easy to prepare and good to eat. The dominant spices are besara(mustard seeds ground with garlic), and pancha-phutana (mustard, cumin, fennel, fenugreek and black cumin ). The main course invariably incorporates rice, dal and various vegetable prepartions.
The low oil and spice content invariably makes it a delight for the calorie consious and those suffering from high blood pressure and hyperacidity related disorders.
Guda Khiri / Gur Payesh (Rice pudding with Jaggery)
Kheer. Kheeri. Payesh. Payasam. Each corner of the country has its own name and version(s) for the delectable rice pudding. While sugar is the sweetening agent of choice for most folks, there is a tribe that swears by the rich flavor that can only be imparted by 'Gur/Guda/Jaggery'.
While the 'guda kheeri' has been on my list for sometime, I was waiting to lay my hands on some good quality 'palm jaggery', which is the best among all varieties of jaggery that one finds in the market. And I was lucky to come by it last weekend.
Read on for the recipe -
Preparation Time - 1 hr 30 mins
1 liter milk
a fistful of jeera rice/basmati rice
3-4 tbsp condensed milk
palm jaggery (as per taste)
1 tsp ghee
Preparation - Bring the milk to a boil.
Wash and add the rice to the boiling milk along with the ghee. Once the rice is cooked, add the condensed milk and nuts. Let it boil for 5-6 mins more.
Finally dissolve the jaggery in some milk to check if it curdles the milk. If not, then add the jaggery in small quantities and keep stirring till you get the desired sweetness.