Flat rice/ beaten rice looks similar to oats and is made by dehusking and flattening rice. These flakes of rice absorb water/milk/any form of liquid and swell in size. They are easy to cook and are easily digestible. Also known as poha /aval, they can be used to make many varieties of snacks, breakfasts and desserts. It can be branded as a convenient food as preparation of any dish with rice flakes takes very little time.
Here I have shared a dessert recipe that uses rice flakes , jaggery and coconut milk.
Ingredients
- Flat rice/poha- 1 cup (thick variety)
- Grated coconut – 1 cup ( I used frozen)
- Jaggery/ raw sugar /unrefined sugar- 1 cup
- Cardamom – 2 pods (crushed)
- Cashews- 3 tablespoons
- Silvered almonds- 2 tablespoons
- Margarine – 4 tablespoons
Directions
1. Add one cup of lukewarm water to the grated coconut and run it in your blender. Run the blender for 4 to 5 minutes. When it gets thicker, you are done. Filter the coconut milk using a strainer. This is your thick /first pressed milk. Set the coconut milk aside.
2. Now bring together one more cup of lukewarm water and coconut (left in the strainer) in the blender and run the blender for 5 more minutes. Filter the coconut milk using a strainer and this is your thin/second pressed milk. Set the milk aside. Discard the coconut.
3. Set a pan and add a teaspoon of margarine. Once melted add flattened rice and fry for a minute. Stir in second pressed / thin milk. Bring it to a boil.
4. Add powdered jaggery and mix well. Once it reaches the boiling point add thick/first pressed milk and simmer the stove.
5. In another pan melt margarine and fry cashews and almonds. Do not brown them.
6. Stir in cashews and almonds along with melted margarine and crushed cardamom into the kheer and turn off the stove.
7. Ladle into bowls and serve.
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