Xandoh Guri

1. 1

   Prepare the Rice

   1.Rinse the rice under cool running water until the water runs clear. This removes excess starch.

   2.Drain the rice completely and spread it in a single layer on a large plate or a clean kitchen towel.

   3.Let the rice air-dry for at least 30-45 minutes. The grains should feel dry to the touch before roasting.
2. 2

   Roast the Ingredients

   1.Place a heavy-bottomed pan or kadai over low to medium heat. A heavy pan ensures even heating.

   2.Once the pan is warm, add the dried rice. Dry roast, stirring continuously, for about 10-12 minutes.

   3.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.

   4.Transfer the roasted rice to a large plate to cool down.

   5.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. 3

   Cool and Grind

   1.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.

   2.Once fully cooled, transfer the mixture to a high-speed blender or a spice grinder.

   3.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. 4

   Store and Prepare

   1.Transfer the freshly ground Xandoh Guri into a clean, dry, airtight container. It can be stored at room temperature for up to a month.

   2.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.

   3.Add your preferred seasonings (see variations) and let it rest for 2-3 minutes to thicken. Adjust liquid for desired consistency and serve immediately.

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