Black Rice Truffles with Coconut Custard ( The Vegan Attakali )

IMP - This is an original recipe created by the blogger and has been published for the first time on Oriyarasoi. 


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

Ingredients -

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

Preparation - Wash and soak the two rice varieties separately . 

Grind the purple rice into a fine paste without using too much water. Add the jaggery and grind it again. Keep aside

Grind the Gobindo bhog rice separately.

Cooking - 

For making the rice balls -

Boil about 1/4 cup water in a wok. 

Add the purple rice and jaggery paste. Cook on low to medium flame as it thickens. 

Once it starts to solidify, add the almond paste and the cardamom powder. Remove from the flame and keep aside it is bearable to touch the dough.

Rub a few drops of oil on the fingers and knead it again. Divide the dough into small portions and shape into balls by rolling between the palms. 

Sprinkle toasted sesame seeds on a plate. Roll these balls gently on the seeds.

For the coconut custard -

Bring the coconut milk and sugar to a gentle boil. Add the Gobindo bhog rice paste and keep stirring it till it thickens to a thin custard like consistency. 

Add the powdered white pepper and toasted charoli at this stage. Mix it in. Remove from the flame. Let it cool down before popping it into the fridge for 15 mins.

Serve the rice balls (at room temperature) with a dollop of the chilled coconut-rice custard. 


















Note - Want to look up the original 'Attakali' recipe ? Check out HERE.

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