Vegan Black Rice & Coconut Milk Attakali: Festive Indian Dessert
40 minutes
1028 reads
About Vegan Black Rice & Coconut Milk Attakali: Festive Indian Dessert
Experience the delightful flavors of Attakali, a traditional low-calorie Indian dessert, reimagined as a vibrant vegan treat! This recipe features a unique combination of nutty black rice balls and fragrant coconut milk custard, creating a harmonious balance of textures and tastes.Instead of the classic rice, I've used Manipur black rice for the truffles and Gobindo bhog rice (or Jeera rice as a substitute) in the creamy coconut custard, infused with subtle cardamom and white pepper. The result is an unforgettable culinary journey that celebrates both tradition and modern vegan cuisine.Perfect for festive occasions or a special evening treat, this vegan Attakali is sure to impress. The recipe is surprisingly simple, yielding a dessert that's both elegant and satisfyingly delicious. Prepare to be amazed!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Black Rice Truffles
- 1/2 cup Rice black, manipur black rice (or similar variety)
- 3 tbsp Jaggery
- 2 tbsp Almonds blanched and finely ground into a paste
- 1/4 tsp Cardamom powder
- 1 tbsp Sesame Seeds toasted
- 1 tbsp Vegetable Oil for preventing sticking
For the Coconut Custard
- 1/4 cup Rice gobindo bhog rice or substitute with jeera rice
- 2 cup Coconut Milk
- 2 tbsp Sugar
- 1/4 tsp Pepper powder, white
- 1 tbsp Charoli Seeds toasted
- Water as needed Water for rice soaking and grinding
Instructions
Prepare the Rice
- Wash and soak the black rice and Gobindo bhog rice separately for at least 30 minutes.
Make the Black Rice Truffles
- Grind the soaked black rice into a smooth paste using a little water. Add the jaggery and grind until well combined.
- Boil 1/4 cup of water in a pan. Add the black rice and jaggery paste. Cook over low-medium heat, stirring frequently, until the mixture thickens and starts to solidify.
- Remove from heat. Stir in the almond paste and cardamom powder. Let the mixture cool slightly until it's manageable to handle.
- Lightly oil your hands. Knead the mixture until smooth. Roll into small balls.
- Roll the balls in toasted sesame seeds.
Make the Coconut Custard
- Grind the soaked Gobindo bhog rice into a smooth paste using a little water.
- In a saucepan, gently heat the coconut milk and sugar until the sugar dissolves. Stir in the rice paste and continue to cook over low heat, stirring constantly, until a thin custard consistency is reached.
- Stir in the white pepper powder and toasted charoli seeds.
- Remove from heat and let cool completely before refrigerating for at least 15 minutes.
Serve
- Serve the black rice truffles at room temperature with a generous dollop of the chilled coconut custard.
Recipe Notes
Expert Tips
- For the best results, use high-quality black rice and coconut milk.
- Toasting the sesame seeds and charoli seeds enhances their flavor and adds a delightful crunch.
- Adjust the amount of sugar according to your preference.
- If the custard becomes too thick, add a little more coconut milk to adjust the consistency.
Related Posts You May Like
Recipe Nutrition
Calories: 356kcalCarbohydrates: 30gProtein: 5gFat: 26gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 17mgPotassium: 321mgFiber: 1gSugar: 5gVitamin A: 0.04IUVitamin C: 1mgCalcium: 36mgIron: 4mg
Sweta Biswal
Articles: 91
4 Comments
Leave a Reply
You must be logged in to post a comment.
This is so inspiring! Can’t wait to cook it.
This looks incredible! I need to try it.
I’m thrilled to try this recipe!
Absolutely mouthwatering! Thanks for sharing.