Chak-Hao Amubi Recipe (Black Rice Pudding)
Discover the delightful flavors of Chak-Hao Amubi, a traditional dessert from the North East region of India, celebrated for its rich texture and unique color derived from black rice. This luscious pudding not only serves as a satisfying treat but also showcases the health benefits and distinct taste of black rice, often revered for its antioxidant properties and nutritional value. With its creamy consistency and fragrant spices, this dish is perfect for any occasion, whether you’re looking to impress guests or simply enjoy a sweet indulgence at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Black Rice (soaked for 3-4 hours) | 3/4 cup |
| Full Cream Milk | 2 liters |
| Sugar | 1/2 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Cashew Nuts (fried) | 8-10 pieces |
| Raisins (optional) | 10 pieces |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 5g |
| Carbohydrates | 35g |
| Fat | 8g |
| Fiber | 2g |
Preparation Time
- Prep Time: 180 minutes (includes soaking time)
- Cook Time: 40 minutes
- Total Time: 220 minutes
- Servings: 6
Course and Diet
- Cuisine: North East Indian
- Course: Dessert
- Diet: Vegetarian
Instructions
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Soak the Rice: Begin your preparation by washing the black rice thoroughly in fresh water. Soak the rice in water for about 3 to 4 hours to ensure it softens and cooks evenly.
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Prepare the Milk: In a heavy-bottomed pan, pour in the full cream milk and bring it to a gentle boil over medium heat. Allow the milk to simmer and reduce, stirring occasionally, until it thickens slightly and turns a light cream color. This process infuses the milk with a rich texture, enhancing the overall flavor of the pudding.
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Cook the Rice: Once the milk is ready, add the soaked black rice to the pot. Reduce the heat to low and continue to cook, stirring occasionally. This step is crucial; you want the rice to be about 90% cooked. Make sure to scrape the creamy milk solids that form on the sides of the pan and mix them back into the pudding. This technique adds to the creaminess of the dessert and gives it a luxurious texture.
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Color Transformation: As the rice cooks, you will notice the milk taking on a beautiful purple hue from the black rice. This visual transformation not only indicates that the rice is cooking properly but also adds an appealing aesthetic to your dish.
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Add Sweetness and Flavor: When the rice is nearly cooked through, it’s time to add sweetness. Stir in the sugar and cardamom powder, mixing well to ensure even distribution. At first, the milk may appear slightly diluted due to the sugar, but don’t worry—allow it to cook for a few more minutes, and it will thicken beautifully.
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Finish the Pudding: Keep stirring the kheer until it reaches a creamy, smooth texture, then turn off the heat. This ensures that the flavors meld perfectly, resulting in a divine dessert.
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Prepare the Cashews: In a separate small pan, heat some ghee over medium heat. Fry the cashew nuts until they are golden brown, releasing a nutty aroma. These crispy nuts will add a delightful crunch to your pudding.
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Combine and Serve: Add the fried cashews to the cooked black rice pudding and give it a gentle mix. You can also toss in the optional raisins if you prefer a touch of sweetness. Chak-Hao Amubi can be served hot or chilled, making it versatile for any season or occasion.
Indulge in this rich and creamy black rice pudding, perfect for enjoying as a comforting dessert after a delightful weekend meal or special gathering. Its unique flavor and stunning appearance will surely impress your family and friends, making every bite a memorable experience.
