A traditional Assamese breakfast staple, Xandoh Guri is a fragrant roasted rice powder that creates a nutty, instant porridge. Enjoy it sweet with jaggery and milk, or savory with a drizzle of mustard oil.
Prep10 min
Cook15 min
Servings15
Serving size: 1 serving(This recipe makes approx. 2 cups of powder, yielding 8 servings of prepared porridge.)
104cal
3gprotein
22gcarbs
0g
Ingredients
2 cup Joha Rice (Any aromatic short-grain rice can be used as a substitute.)
0.25 cup Moong Dal (Optional, adds protein and a nutty flavor.)
Instructions
1
Prepare the Rice
Rinse the rice under cool running water until the water runs clear. This removes excess starch.
Drain the rice completely and spread it in a single layer on a large plate or a clean kitchen towel.
Let the rice air-dry for at least 30-45 minutes. The grains should feel dry to the touch before roasting.
2
Roast the Ingredients
Place a heavy-bottomed pan or kadai over low to medium heat. A heavy pan ensures even heating.
Once the pan is warm, add the dried rice. Dry roast, stirring continuously, for about 10-12 minutes.
The rice is done when it becomes fragrant, turns a chalky white or very light golden color, and the grains look slightly puffed. A few grains might pop like popcorn.
A traditional Punjabi sweet rice dish made with fragrant basmati rice, rich jaggery, and aromatic whole spices. This comforting dessert is perfect for festive occasions or a cozy winter evening. Note: This recipe requires 30 minutes of passive soaking time for the rice.
A warm, comforting beverage where milk is gently simmered with aromatic green cardamom and a hint of sweetness. Known as 'Elaichi Doodh' in India, this soothing drink is perfect for winding down in the evening or as a cozy treat on a chilly day.
About Xandoh Guri, Gur ke Chawal and Cardamom Milk
Energy-giving Xandoh Guri with sweet gur & creamy milk – a quick, gut-friendly start to your day.
This assamese dish is perfect for breakfast. With 823.78 calories and 16.080000000000002g of protein per serving, it's a nutritious choice for your meal plan.
fat
Transfer the roasted rice to a large plate to cool down.
In the same pan, roast the moong dal (if using) over low heat for 3-4 minutes until it turns aromatic and light golden. Add it to the plate with the rice.
3
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.
4
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.
Servings4
Serving size: 1 serving
507cal
5gprotein
94gcarbs
13gfat
Ingredients
1 cup basmati rice
1 cup jaggery (grated or powdered)
2 cup water (divided: 1 cup for syrup, 1 for cooking)
3 tbsp ghee
4 pcs cloves
4 pcs green cardamom pods (lightly crushed)
1 inch cinnamon stick
1 pcs bay leaf
1 tsp fennel seeds
10 pcs almonds (slivered)
10 pcs cashews (halved)
2 tbsp raisins
0.125 tsp salt (a small pinch)
Instructions
1
Prepare the Rice
Rinse 1 cup of basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in ample water for 30 minutes. This step is crucial for long, fluffy grains.
After 30 minutes, drain the rice completely in a colander and set aside.
2
Create the Jaggery Syrup
In a small saucepan, combine 1 cup of grated jaggery and 1 cup of water.
Heat over a medium flame, stirring continuously until the jaggery completely dissolves. This should take about 3-4 minutes.
Turn off the heat. Strain the syrup through a fine-mesh sieve or cheesecloth into a bowl to remove any impurities. Set the clean syrup aside.
3
Sauté Aromatics and Nuts
Heat 3 tbsp of ghee in a heavy-bottomed pot or pan over medium heat.
Once the ghee is hot, add 4 cloves, 4 lightly crushed green cardamom pods, a 1-inch cinnamon stick, and 1 bay leaf. Sauté for 30-45 seconds until they release their aroma.
4 cup Whole Milk (For a richer taste. Can be substituted with low-fat or plant-based milk.)
6 pods Green Cardamom Pods (Lightly crushed to release the seeds and aroma.)
4 tbsp Sugar (Adjust to your preferred level of sweetness.)
1 tbsp Pistachios (Slivered or chopped, for garnish.)
1 pinch Saffron (Optional, for color and aroma.)
Instructions
1
Prepare the Cardamom
Take the green cardamom pods and gently crush them using a mortar and pestle or the flat side of a knife. You want to crack the pods open to expose the seeds inside, which will release their flavor into the milk.
2
Simmer the Milk
Pour the milk into a heavy-bottomed saucepan and place it over medium heat.
Add the crushed cardamom pods and the optional pinch of saffron strands to the milk.
Bring the milk to a gentle simmer, stirring occasionally to prevent a skin from forming and to stop the milk from scorching at the bottom. This should take about 3-4 minutes.
3
Infuse and Sweeten
Once the milk begins to simmer, reduce the heat to low.
Let it simmer gently for another 5-7 minutes. This slow infusion process is key to extracting the maximum flavor from the cardamom.
Stir in the sugar until it dissolves completely. Continue to simmer for one more minute.
4
Strain and Serve
Turn off the heat.
Carefully strain the hot milk through a fine-mesh sieve into mugs or cups to remove the cardamom pods and any saffron strands.
Add 10 slivered almonds and 10 halved cashews. Fry for 1-2 minutes, stirring frequently, until they turn a light golden brown.
Add 2 tbsp of raisins and 1 tsp of fennel seeds. Sauté for another 30 seconds until the raisins plump up.
4
Cook the Sweet Rice
Add the drained basmati rice to the pot. Gently stir and sauté for 2 minutes, being careful not to break the delicate grains.
Carefully pour in the prepared jaggery syrup and the remaining 1 cup of fresh water. Add a small pinch of salt to balance the sweetness.
Stir gently to combine everything. Increase the heat and bring the mixture to a rolling boil.
Once boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is cooked through.
5
Rest and Serve
Turn off the heat but do not open the lid. Let the rice rest, covered and undisturbed, for at least 10 minutes. This allows the grains to firm up and become fluffy.
After resting, open the lid and gently fluff the rice with a fork to separate the grains.
Serve Gur ke Chawal hot as a delicious dessert or a special festive meal.
