It’s our FoodieMonday Bloghop today, a special recipe post for today’s event, since it’s our 50th Bloghop. A traditional recipe with Chakhao Poireiton rice where East India met North and was cooked to this aromatic, flavourful Chakhao Poireiton Phirni.
Chakhao Poireiton or the famed glutinous black sticky rice from the beautiful North-East Indian state of Manipur needs no introduction. Yet for those of you who would wish to know little more about this enigmatic and flavourful black Chakhao Poireiton rice, it’s rich in protein, antioxidants, fibre and iron.
Due to the high protein content this rice cannot be consumed as a staple food and is eaten moderately in the form of desserts and sweet dishes.
Chakhao Poireiton rice get its black colour from natural black colour pigments known as anthocyanin which is found in blueberries and blackberries.
Apart from being a rich source of protein, vitamin E and fibre, these black rice helps reduce inflammation in the body, help prevents arthritis, diabetes, allergies and is even helpful in cancer management.
The interesting fact is that even though it’s called glutinous, it is gluten free. It has a mild nutty flavour, a sticky texture which is ideal for pudding, sweet dishes. Healthier than brown rice regular consumption is helpful for several health.
Until recent years this top notch quality rice remained unexplored due low yielding, late maturing and poor research.With increasing demand for traditional medicinal treatment and also in the international market this enigmatic and aromatic Chakhao Amubi rice is being cultivated and harvested in other parts of India with favourable climate and soil.
Chakhao Amubi as the name goes literally means Delicious Rice (chak-rice, hao/ahaoba-delicious). In the state of Manipur, Chakhao rice is used as a delicacy during community feast or ceremonial meals. A rice of high value Chakhao is served as desserts, rice flakes, flat bread, cakes, Utong Chak (a special snack prepared inside a hollow bamboo)
Thought of making North Indian Phirni with these black rice. Initially I was nervous at the very thought of these rice being sticky when cooked.
Remembered my Ima’s instruction when cooking Chakhao Angouba or white glutinous sticky rice. Keeping the most important thing in mind that’s little lesser amount of liquid when cooking glutinous rice, I gave no second thought and immediately started gathering and readying the ingredients which turned into an equally tasty Phirni.
Chakhao Poireiton Phirni
600-700 ml full fat Milk
4-5 Tbsp Chakhao Amubi rice powder (wash and soak the rice overnight, next morn drain the water, sun dry the rice on a clean kitchen towel or piece of cloth and coarsely grind to a sooji/semolina like powder form)
1/2 can Condensed milk
2-3 Tbsp Sugar or adjust as per your taste
15-16 Almonds, blanched and grind to a smooth paste with 1 Tbsp water
1 tsp Green Cardamom/Elaichi powder
1-2 drops Kewra or Rose Essence (optional)
Almond slivers for Garnishing
1.Add and mix the rice powder with the milk in a pot or deep-bottomed wok. Bring it to a boil on medium heat. Reduce to low and keep stirring continuously to avoid burning the mixture.
2.Add sugar and condensed milk, continue stirring the mixture for 5-7 mins or till the desired thickness is reached. Then turn off the stove.
3.Add the cardamom powder and kewra or rose essence and mix in. Let it cool.
4.Refrigerate and serve chill in dessert bowls with a garnish of almond slivers.
Note: Adjust milk as per your requirement, Phirni is a slightly thick pudding type dessert and glutinous sticky rice needs lesser amount of liquid compared to other rice.
You can add fresh cream to this phirni if you want to.
Sending across this Chakhao Poireiton Phirni recipe today to our 50th #foodiemonday #Bloghop theme #TraditionalSweets.