Xandoh Guri

Cool and Grind

• Allow the roasted rice and dal mixture to cool down completely to room temperature. This step is crucial; grinding while warm will result in a sticky, pasty powder.
• Once fully cooled, transfer the mixture to a high-speed blender or a spice grinder.
• Grind in short bursts to achieve a texture similar to fine semolina (rava) or coarse cornmeal. Avoid over-grinding into a fine flour, as the slightly coarse texture is characteristic of this dish.

Store and Prepare

• Transfer the freshly ground Xandoh Guri into a clean, dry, airtight container. It can be stored at room temperature for up to a month.
• To prepare a single serving, take 1/4 cup of the powder in a bowl. Gradually pour in about 1/2 to 3/4 cup of hot water or milk, stirring constantly to prevent lumps.
• Add your preferred seasonings (see variations) and let it rest for 2-3 minutes to thicken. Adjust liquid for desired consistency and serve immediately.