Name: Honey
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 16 servings
Cuisine: indian
Ingredients: 1 cup Honey (Use raw, liquid honey for best results); 1 piece Cinnamon Stick (Approximately 2-inches long); 4 pods Green Cardamom (Lightly crushed); 4 whole Cloves

Popularity

0.5

Tangy, melt-in-mouth fermented rice pancakes with honey – a soul-satisfying and gut-friendly breakfast treat!

Nutrition per Serving

334

Calories

11g

Protein

59g

Carbs

Fat

low-fat low-calorie

Recipes in this Meal

1. Himachali Pher

A rustic and comforting porridge from the heart of Himachal Pradesh, made with rice flour and tangy buttermilk. This simple, slow-cooked dish is a wholesome breakfast or light meal, perfect for a chilly day.

Prep5 min

Cook15 min

Servings4

Serving size: 1 cup

269cal

11gprotein

42gcarbs

Ingredients

1 cup Rice Flour (Fine rice flour works best for a smooth texture.)
4 cup Buttermilk (Use slightly sour buttermilk for the most authentic flavor.)
1 tsp Salt (Adjust to your taste.)
1 tbsp Ghee (Adds richness and flavor.)

Instructions

1
Prepare the Slurry
- In a medium-sized mixing bowl, add the rice flour.
- Gradually pour in 1 cup of the buttermilk while whisking continuously. Continue whisking until you have a completely smooth, lump-free paste.
2
Combine and Heat
- Pour the rice flour slurry into a heavy-bottomed pan or kadai.
- Add the remaining 3 cups of buttermilk and the salt to the pan. Whisk everything together until well combined.

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2. Honey

A fragrant and warming Indian-style spiced honey, infused with cinnamon, cloves, and cardamom. This versatile condiment adds a delightful aromatic twist to teas, desserts, and breakfast dishes.

Prep5 min

Cook10 min

Servings16

Serving size: 1 tbsp

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About Himachali Pher with Honey

Tangy, melt-in-mouth fermented rice pancakes with honey – a soul-satisfying and gut-friendly breakfast treat!

This kashmiri dish is perfect for breakfast. With 333.96000000000004 calories and 10.99g of protein per serving, it's a low-fat, low-calorie option for your meal plan.

fat

Cook the Pher

Place the pan over low to medium-low heat.
Cook for 12-15 minutes, stirring constantly with a whisk or spatula. It is crucial to stir continuously and scrape the bottom and sides to prevent lumps from forming and to avoid scorching.
The mixture will gradually thicken. Continue cooking until it reaches a thick, porridge-like consistency and the raw taste of the rice flour is gone.

Finish and Serve

Once the Pher is cooked to your desired consistency, turn off the heat.
Stir in the ghee until it melts and is fully incorporated. This adds a lovely aroma and richness.
Serve the Himachali Pher immediately while it's hot, either on its own or with a side of pickle.

65cal

0gprotein

18gcarbs

0gfat

Ingredients

1 cup Honey (Use raw, liquid honey for best results)
1 piece Cinnamon Stick (Approximately 2-inches long)
4 pods Green Cardamom (Lightly crushed)
4 whole Cloves

Instructions

1
Prepare the spices. Gently press down on the green cardamom pods with the flat side of a knife to slightly crush them. This helps release their aromatic oils.
2
In a small, heavy-bottomed saucepan, combine the honey, cinnamon stick, crushed cardamom pods, and whole cloves.
3
Place the saucepan over the lowest possible heat. Warm the honey gently for 5-7 minutes, stirring occasionally. Do not let it simmer or boil; you should only see very small bubbles forming. The goal is to infuse the flavors without damaging the honey's properties.
4
Turn off the heat, cover the saucepan, and let the spices steep in the warm honey for at least 30 minutes. For a more intense flavor, you can let it steep for up to 2 hours.
5
Once infused, pour the honey through a fine-mesh sieve into a clean, dry, airtight glass jar. Discard the whole spices.
6
Allow the honey to cool completely to room temperature before sealing the jar. Store in a cool, dark place. Use as a drizzle on yogurt, toast, pancakes, or as a sweetener in tea.

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