Dudhori, or milk and rice balls, is a very simple and traditional dessert from Jharkhand and Bihar. It’s very easy to make and takes minimal effort. This is normally made by soaking uncooked rice in milk and boiling it. This recipe is an adaption of my grandmother using already boiled rice that you might have had in your household. Get the methods here:
Ingredients
Boiled rice- 1 cup
Milk- 3/4 cup
Cardamom powder- 1/2 +1/4 teaspoon
Sugar: 3/4 cup
Water: 1 cup
First, add the rice to the milk and heat it on low flame, until the rice is mushy and soft and the rice has absorbed all the milk. The mixture should resemble sticky pudding or kheer.
Now, Take the mixture off flame and add 1/2 teaspoon of cardamom powder. Mash this mixture until a soft and grainy dough comes together. You can use a mortar and pestle to get a really glutenous soft dough. However, do not use a mixer as it causes the mixture to mix too much . Ensure that there is no liquid remaining, or the milk balls will break apart while frying.
To make the sugar syrup, Take sugar, water and 1/4 teaspoon cardamom powder and heat this mixture over low heat until the sugar is dissolved and the mixture is just starting to turn brown. Keeping mixing to ensure sugar doesn’t stick or burn.
Once a soft dough is ready, make small balls out of the dough, and deep fry in pure ghee.
Take your deep fried Dudhori balls and put them in your syrup, like jalebi. Let the Dudhori balls absorb some sugar for 5 minutes before serving.
