In the coastal houses one of the dishes made on any occasion is the paramanna, or what is more famous as Paalada.
With the lockdown and not really being in a mood do things I decided to improvise. I had black rice that Dr.D had got from Manipur I did try making rice out of it but somehow I guess we are not used to the nutty flavour or sticky texture that it exudes. I remembered Dr.D mentioning that he had eaten kheer made out of it. There were also some fresh figs in the fridge. So I decided to make anjeer paalada.
2 ½ cups full fat milk.
½ cup fresh figs.
¼ cup dates.
¼ cup black rice soaked for 4hrs.
½ cup almonds, cashew, pistachios dry roasted and coarsely pounded.
½ cup sugar (titter to taste)
One strand of saffron.
Pinch of cardamom powder.
- Soak the saffron strand in milk.
- Deseed the dates, and soak it with just enough milk roughly about ½ cup.
- In a pan, pour a tsp. Of ghee add the roasted nuts and sauté for a minute. Now add the rice and 1 ½ cup water and bring to a boil. When the water boils reduce the flame and let it cook for 15mnts. (I use a timer.)
- Now add milk increase the flame and bring to a boil. Reduce the flame and let it simmer for 10 mnts. Again
- In the meanwhile coarse grind the date-fig-milk mixture. Add it to the rice and milk.
- Add sugar and cardamom.
- Heat for another 5 mnts and switch it off.
It tastes good both hot and cold.