Chingudi Besara Paga, Bihari Arna and Badi Chura

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)
• 2 tbsp Ghee
• 4 pods Green Cardamom Pods (Lightly crushed)
• 1 tbsp Almonds (Slivered, for garnish)
• 1 tbsp Cashews (Chopped, for garnish)

Instructions

1. 1

   Prepare the Rice

   • 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. 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. 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. 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. 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. 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. 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.

Ingredients

• 1 cup Urad Dal Badi (Sun-dried lentil dumplings)
• 0.5 cup Mustard Oil (For frying)
• 1 medium Onion (Finely chopped)
• 4 cloves Garlic Cloves (Finely chopped)
• 2 pcs Green Chili (Finely chopped, adjust to taste)
• 0.5 tsp Salt (Or to taste)
• 2 tbsp Coriander Leaves (Chopped, for garnish (optional))

Instructions

1. 1

   Fry the Badi

   • Heat 1/2 cup of mustard oil in a small pan or kadai over medium heat.
   • Once the oil is hot, add the urad dal badi and fry for 2-3 minutes, stirring constantly, until they turn a deep golden brown and become crisp.
   • Using a slotted spoon, remove the fried badi and place them on a plate lined with a paper towel to drain excess oil.
   • Let them cool completely for at least 10 minutes. This step is crucial for a crunchy texture.
2. 2

   Crush the Badi

   • Once the fried badi are completely cool, transfer them to a mortar and pestle.
   • Crush them into a coarse, uneven mixture. You want a mix of smaller pieces and some larger crunchy bits, not a fine powder.
   • Alternatively, place them in a zip-top bag and gently crush with a rolling pin.
3. 3

   Combine the Ingredients

   • In a mixing bowl, add the crushed badi, finely chopped onion, finely chopped garlic, and finely chopped green chilies.
   • Add salt to taste and drizzle the 1 tablespoon of raw mustard oil over the mixture.
   • Mix everything thoroughly with a spoon or your hands until well combined.
4. 4

   Garnish and Serve

   • Garnish with freshly chopped coriander leaves, if using.
   • Serve immediately to enjoy its maximum crunch. It pairs exceptionally well with Pakhala Bhat (fermented rice) or a simple meal of dal and rice.