Khira Saku (Odiya Style Rice Pan Cake) Recipe
Welcome to the delightful world of Khira Saku, a traditional Odiya delicacy that blends the comforting essence of rice with the sweetness of milk and sugar, creating a beautifully soft and subtly flavored pan cake. This dessert is perfect for special occasions or simply to enjoy a taste of Odisha in your kitchen. With its simple ingredients and heartfelt preparation, Khira Saku is sure to impress your loved ones. So, let’s gather our ingredients and get cooking!
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1/2 cup |
| Sugar | 1/2 cup |
| Milk | 2 cups |
| Dry fruits (chopped) | 2 tablespoons |
| Ghee | As required |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 250 |
| Protein | 5g |
| Total Fat | 9g |
| Saturated Fat | 5g |
| Carbohydrates | 42g |
| Sugars | 25g |
| Dietary Fiber | 1g |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 225 minutes
- Total Time: 235 minutes
- Servings: 3
- Cuisine: Oriya
- Course: Dessert
- Diet: Vegetarian
Instructions
To embark on your Khira Saku adventure, begin by soaking the Basmati rice in ample water for 3 hours. This crucial step ensures the rice is soft and easy to grind, which contributes to the cake’s delightful texture.
Once the soaking time is complete, drain the rice and transfer it to a blender. Add a little water, just enough to facilitate grinding, and blend until you achieve a smooth, creamy paste. Set this aside as we move on to the next steps.
In a pan, pour in 2 cups of milk and bring it to a gentle boil over medium heat. As the milk heats up, add the 1/2 cup of sugar and the chopped dry fruits of your choice—think almonds, cashews, or even raisins for a sweet crunch. Stir the mixture well, allowing the sugar to dissolve completely and the dry fruits to infuse their flavors into the milk.
Next, introduce the rice batter into the simmering milk, stirring continuously to prevent any lumps from forming. This mixture will gradually thicken and become creamy as it cooks. Keep stirring gently until the batter is well combined with the milk and sugar.
While the mixture simmers, heat a non-stick pan and add ghee—enough to coat the bottom generously. Once the ghee is hot, pour the rice and milk batter into the pan, spreading it evenly. Cover the pan with a lid, and let it cook on low flame. This slow cooking process allows the Khira Saku to form a beautiful golden crust around the edges while remaining soft and fluffy in the center.
After about 30-40 minutes, or once you notice the edges turning a lovely golden brown, carefully remove the pan from heat. Use a spatula to gently lift the Khira Saku from the pan, ensuring that it doesn’t burn or stick.
Transfer your exquisite Khira Saku (Odiya Style Rice Pan Cake) to a serving plate. This dish is best enjoyed warm. For an extra touch of sweetness, consider drizzling some honey over the top or serving it alongside a scoop of vanilla ice cream for an indulgent experience.
Now, gather your loved ones and relish this delightful dessert together, celebrating the love and joy that comes with sharing a homemade treat. Enjoy!
Tips
- For an added layer of flavor, consider adding a pinch of cardamom powder to the milk mixture while boiling.
- Feel free to experiment with different types of dry fruits based on your preference.
- This dish can be stored in the refrigerator for up to two days; reheat gently before serving.
With its simplicity and rich flavors, Khira Saku is a wonderful addition to your dessert repertoire. Happy cooking and savor every bite!
