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.
Kiwi and Black Rice Phirni ( An exotic rice pudding )
Important - This is an original recipe and has been published for the first time. Please do not copy/reproduce without approval of the owner.
Thanks to my numerous food posts on Facebook and other social media, I keep getting bombarded with requests from foodie friends . "Kabhi hame khane par toh bulao" is the most common rant that I get to here on a day to day basis. So, when a special friend arrived last weekend, it was time to create yet another magical recipe just for him. Is there a better way of making someone feel special ? Not really when the person in question is a die-hard foodie.
So, did I pull on my thinking cap ?? Or scour the supermarket shelves for some inspiration ? No. I did not do anything of that sort. I had a Black rice Phirni waiting for me in the drafts. The timing seemed perfect to debut my special dessert. Now I had been planning to prepare it for sometime but the inclement weather in Blore had dulled my taste for all things sweet. But as the sun shone bright, it seemed that the weather Gods were in tandem with my wishes.
I used jaggery as a sweetener to bring out the naturally nutty taste of the black rice. Instead of using nuts of any kind, I decided to top it up with a fruit. Makes it healthier and the acidity in the fruit acts as the perfect foil to the sweetness of the phirni. Luckily, I had quite a few options stocked up but I decided to pick on the Kiwi as it makes for a lovely contrast with the lavender hues of the black rice .
Read on -
Preparation Time - 40-45 mins
1 liter whole milk
4 tbsp black rice powder
4 tsp jaggery or as per taste ( I used the light hued variety )
2 kiwis ( for topping )
1/2 cup cold milk for mixing with the rice powder
Preparation - Soak the black rice grains for 4 hours. Drain and spread on a plate to air dry. Once the surface moisture evaporates, grind it into a powder.
Mix the rice powder in the cold milk.
Cooking - Boil the milk till it reduces to half of the original volume.
Pour in the rice mixture and keep stirring till it starts to thicken a bit. Once the consistency reaches that of a custard, mix in the powdered jaggery.
Remove from the flame and allow it to cool down a bit.
Pop it into the fridge for a couple of hours.
Just before serving, peel and chop the kiwi into thin half-moon slices.
Pour the phirni into dessert glasses. Top it up with the kiwi and serve.
Note - Jaggery can cause the milk to curdle as it contains residual traces of alum. Hence I usually prefer to add it just before removing the phirni/kheer from the flame.