Khira Gaintha (Rice Flour Balls In Flavoured Thick Milk Mixture) Recipe by Susmita Patnaik
Cooking Instructions 1 hour 1 In a kadhai boil water. Add salt and ghee. 2 As water boils nicely, reduce heat, add rice flour gradually and mix avoiding lumps. Cook for a minute or two. Switch off the heat, cover. Let it be for 5 minutes as such. 3 Next take a wide plate or parath. Put the rice flour mixture. Knead. Add a tbsp ghee and knead to make a soft pliable dough. 4 From the dough take out small portions. Greese hands with ghee. Make small balls, cover with a moist cloth and keep aside. 5 Next boil 4 cups milk. Add pinch of salt. As milk simmers, add the prepared rice flour balls. Let it get cooked. After getting cooked rice flour balls becomes bit transparent and soft. 6 After rice balls are cooked in milk, add sugar cardamoms powder and mix gently. Let sugar melt and mix with milk mixture. 7 Add saffron and mix again. Keep heat slow for some time. Now take rice flour add little water and make a semi thick slurry. 8 Put this slurry into the rice flour milk mixture and mix gently avoiding lumps. Milk mixture becomes thick. Add rest of the milk to adjust consistency. Let it come to boil. Switch off heat. Keep aside. 9 Now in another kadhai put grated coconut, jaggery powder, cardamoms powder and ghee. Cook in slow heat until jaggery powder melts and gets mixed well with grated coconut. Switch off heat. 10 As the coconut jaggery mixture comes down to room temperature, add it into the prepared rice balls milk mixture. Mix well. 11 Let this dessert become cool. Serve, sweet rice balls dunked in a delicious thick milk mixture as a prasad or dessert, anyways you will enjoy making this recipe. 1 In a kadhai boil water. Add salt and ghee. 1 In a kadhai boil water. Add salt and ghee. 2 As water boils nicely, reduce heat, add rice flour gradually and mix avoiding lumps. Cook for a minute or two. Switch off the heat, cover. Let it be for 5 minutes as such. 2 As water boils nicely, reduce heat, add rice flour gradually and mix avoiding lumps. Cook for a minute or two. Switch off the heat, cover. Let it be for 5 minutes as such. 3 Next take a wide plate or parath. Put the rice flour mixture. Knead. Add a tbsp ghee and knead to make a soft pliable dough. 3 Next take a wide plate or parath. Put the rice flour mixture. Knead. Add a tbsp ghee and knead to make a soft pliable dough. 4 From the dough take out small portions. Greese hands with ghee. Make small balls, cover with a moist cloth and keep aside. 4 From the dough take out small portions. Greese hands with ghee. Make small balls, cover with a moist cloth and keep aside. 5 Next boil 4 cups milk. Add pinch of salt. As milk simmers, add the prepared rice flour balls. Let it get cooked. After getting cooked rice flour balls becomes bit transparent and soft. 5 Next boil 4 cups milk. Add pinch of salt. As milk simmers, add the prepared rice flour balls. Let it get cooked. After getting cooked rice flour balls becomes bit transparent and soft. 6 After rice balls are cooked in milk, add sugar cardamoms powder and mix gently. Let sugar melt and mix with milk mixture. 6 After rice balls are cooked in milk, add sugar cardamoms powder and mix gently. Let sugar melt and mix with milk mixture. 7 Add saffron and mix again. Keep heat slow for some time. Now take rice flour add little water and make a semi thick slurry. 7 Add saffron and mix again. Keep heat slow for some time. Now take rice flour add little water and make a semi thick slurry. 8 Put this slurry into the rice flour milk mixture and mix gently avoiding lumps. Milk mixture becomes thick. Add rest of the milk to adjust consistency. Let it come to boil. Switch off heat. Keep aside. 8 Put this slurry into the rice flour milk mixture and mix gently avoiding lumps. Milk mixture becomes thick. Add rest of the milk to adjust consistency. Let it come to boil. Switch off heat. Keep aside. 9 Now in another kadhai put grated coconut, jaggery powder, cardamoms powder and ghee. Cook in slow heat until jaggery powder melts and gets mixed well with grated coconut. Switch off heat. 9 Now in another kadhai put grated coconut, jaggery powder, cardamoms powder and ghee. Cook in slow heat until jaggery powder melts and gets mixed well with grated coconut. Switch off heat. 10 As the coconut jaggery mixture comes down to room temperature, add it into the prepared rice balls milk mixture. Mix well. 10 As the coconut jaggery mixture comes down to room temperature, add it into the prepared rice balls milk mixture. Mix well. 11 Let this dessert become cool. Serve, sweet rice balls dunked in a delicious thick milk mixture as a prasad or dessert, anyways you will enjoy making this recipe. 11 Let this dessert become cool. Serve, sweet rice balls dunked in a delicious thick milk mixture as a prasad or dessert, anyways you will enjoy making this recipe. 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