A traditional sweet rice pudding from Bihar, slow-cooked with fragrant rice, rich jaggery, and creamy milk. This comforting dessert, flavored with cardamom, is a festive favorite.
Prep15 min
Cook45 min
Soak30 min
Servings4
Serving size: 1 serving
515cal
11gprotein
82gcarbs
Ingredients
0.5 cup Gobindobhog Rice (Or any short-grain aromatic rice)
1 cup Jaggery (Grated or powdered)
4 cup Full-Fat Milk
1.25 cup Water (Divided use: 1 cup for rice, 1/4 cup for jaggery)
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A crunchy, pungent side dish from Odisha made by crushing fried lentil dumplings with onion, garlic, and mustard oil. This rustic classic adds an incredible texture and flavor kick, perfect with Pakhala Bhat (fermented rice) or simple dal and rice.
About Bihari Arna, Vegetable Santula, Muga Dali and Badi Chura
Gut-friendly Santula & protein-packed Muga Dali with spiced Arna & crispy Badi Chura - pure comfort!
This odia dish is perfect for lunch. With 1103.01 calories and 36.53g of protein per serving, it's a nutritious choice for your meal plan.
17gfat
Rinse the Gobindobhog rice under cold water until the water runs clear.
Soak the rice in fresh water for 30 minutes. After soaking, drain all the water completely and set aside.
2
Cook the Rice
In a heavy-bottomed pot or pan, combine the drained rice and 1 cup of water.
Bring the water to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it cook for 10-12 minutes, or until the rice is soft and has absorbed all the water.
Gently mash the cooked rice with the back of a spoon or a masher to break it down slightly. This helps create a creamier texture.
3
Make the Jaggery Syrup
While the rice is cooking, combine the grated jaggery and 1/4 cup of water in a small saucepan.
Heat over low-medium heat, stirring continuously until the jaggery has completely dissolved into a smooth syrup.
Turn off the heat and strain the syrup through a fine-mesh sieve to remove any impurities. Set aside to cool down to a lukewarm temperature.
4
Simmer with Milk
Pour the 4 cups of full-fat milk into the pot with the mashed rice.
Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent the milk from scorching at the bottom.
Continue to simmer for 15-20 minutes, stirring occasionally, until the milk has thickened and the mixture is creamy.
5
Combine Jaggery and Milk (Crucial Step)
Remove the thickened rice-milk mixture from the heat and let it cool for 5-7 minutes. It should be warm, not piping hot.
Ensure the jaggery syrup has also cooled to lukewarm. This temperature synchronization is key to preventing the milk from curdling.
Slowly pour the lukewarm jaggery syrup into the warm rice-milk mixture, stirring continuously until fully incorporated.
6
Finish and Thicken
Return the pot to very low heat. Add the ghee and the crushed green cardamom pods.
Stir well to combine and let it simmer gently for another 5 minutes, allowing the flavors to meld and the arna to reach its final, thick consistency.
Turn off the heat. The arna will continue to thicken as it cools.
7
Garnish and Serve
Transfer the Bihari Arna to serving bowls.
Garnish with slivered almonds and chopped cashews.
Serve warm or chilled according to your preference.
162cal
3gprotein
21gcarbs
8gfat
Ingredients
1 cup Raw Papaya (Peeled and cubed)
1 medium Potato (Peeled and cubed)
1 small Brinjal (Cubed)
0.5 cup French Beans (Chopped into 1-inch pieces)
0.5 cup Pumpkin (Peeled and cubed)
1 inch Ginger (Grated)
4 clove Garlic (Lightly crushed)
2 piece Green Chilli (Slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
2 cup Water
0.5 cup Milk (Full-fat preferred)
2 tbsp Ghee
1 tsp Panch Phoron
2 piece Dried Red Chilli
1 small Onion (Finely chopped)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Boil the Vegetables
In a medium-sized pot or pressure cooker, combine the cubed raw papaya, potato, brinjal, french beans, and pumpkin.
Add the grated ginger, crushed garlic, slit green chillies, turmeric powder, and salt.
Pour in 2 cups of water. Stir everything to combine.
Cover the pot and bring to a boil. Cook on medium heat for 15-18 minutes, or until all vegetables are fork-tender. If using a pressure cooker, cook for 2 whistles.
2
Thicken and Add Milk
Once the vegetables are soft, use the back of a ladle to gently mash a few pieces of potato and pumpkin against the side of the pot. This will naturally thicken the stew.
Reduce the heat to low, pour in the milk, and stir gently. Let it simmer for 2-3 minutes. Do not let it come to a rolling boil after adding milk.
Turn off the heat and cover the pot.
3
Prepare the Tempering (Chhunka)
Heat ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the panch phoron and dried red chillies. Allow the spices to crackle and become fragrant, which should take about 30-40 seconds.
Add the finely chopped onion and sauté for 4-5 minutes, stirring occasionally, until it turns golden brown.
4
Combine and Serve
Immediately pour the hot tempering over the boiled vegetable stew. You will hear a satisfying sizzle.
Gently stir to incorporate the tempering throughout the stew.
Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes for the flavors to meld.
Serve hot with steamed rice or fresh rotis.
If the dal seems too thick, add about 1/2 cup of hot water and mix well to reach your desired consistency.
4
Prepare the Tempering (Chhunka)
In a small tadka pan, heat the ghee over medium heat.
Add the mustard seeds and wait for them to splutter completely.
Next, add the cumin seeds and broken dried red chilies. Sauté for about 30 seconds until the chilies darken slightly and the seeds are fragrant.
Finally, add the asafoetida, give it a quick stir for 1-2 seconds, and immediately turn off the heat.
5
Combine, Simmer, and Serve
Carefully pour the hot tempering over the cooked dal. It will sizzle.
Stir the tempering into the dal and bring the mixture to a gentle simmer for 2-3 minutes to allow the flavors to meld together.
Garnish with freshly chopped cilantro.
Serve hot with steamed rice and a side of vegetables or bhaja (fried vegetables).
