Black Rice Truffles with Coconut Custard ( The Vegan Attakali )
At times, when I look at food, my thoughts begin to wander far and wide. How would a dish look like if it were to be prepared in a different realm or even in a different era ? That inspires me to take a very mundane everyday dish and give it a makeover. For me a makeover is all about preserving the very soul of a recipe while mutating it into something very different. And that is exactly what I have done with the 'attakali', a traditional Odia dessert. Of course, this recipe is a late Teacher's day tribute to Masterchef Vikas Khanna for it is his show 'Twist of Taste' that really inspires me to take on such mammoth challenges.
For the uninitiated, 'attakali' consists of rice balls immersed in a rice custard (more like a phirni). It is quite low in calories as compared to other desserts and is usually prepared on certain festive days. In my recipe, I have used two varieties of rice. The black or purple rice from Manipur is used to create the rice balls and the sweet smelling Gobindo bhog from Bengal is cooked in coconut milk to create a vegan custard. The nuttiness of the black rice complements the sweetness of the Gobindo bhog to build a unique flavor. This is a vegan version of the 'attakali'.
Read on for the recipe -
Preparation Time - 40 mins
For the rice balls -
- 1/2 cup Black (Manipur) rice
- 3-4 tsp jaggery
- 2 tsp almond paste (optional)
- a pinch of cardamom
- toasted sesame seeds for garnishing
For the coconut custard
- 3 tsp Gobindo bhog rice ( one can use Jeera rice instead )
- 2 cups coconut milk
- 2-3 tsp sugar
- 2 pinch white pepper powder
- toasted charoli seeds
Note - Want to look up the original 'Attakali' recipe ? Check out HERE.