Tarana ( A festive recipe for Bada Osa )
While the Tarana is rather thin in consistency, it packs in quite a punch with a combination of flavours like black pepper, green cardamom and bay leaf. As it is cooked twice, once in the form of a khali and another time as a kheer, it is very light and easy to digest.
But it can also be made with fresh arwa pithau too. This takes a little longer to cook but is equally delicious. Read on for the recipe -
Preparation Time - 20-25 mins
- 3 tsp thick rice paste (jeera rice/ gobindobhog rice)
- 2 cups water
- 1 1/2 cups milk
- 1/2 tsp crushed peppercorn
- 2 bay leaves
- 2 green cardamom
- 1/2 tsp ghee
- a pinch of salt
- 3 tsp sugar
Preparation - Wash and soak the rice for 5-6 hours. Grind into a smooth paste.
Cooking - Bring the water to a boil. Add the batter little by little and mix continuously to thicken the mixture.
Cook for 10 mins on a medium flame. Add the milk and season with bay leaf, crushed peppercorn and cardamom.
Boil for another 10 mins. Finally add the salt, sugar and just a drizzle of ghee. Stir a little to dissolve the sugar.
Remove from the flame.
Serve at room temperature.