Creamy wealthy Indian rice pudding rolled into balls and coated in numerous toppings to make an ideal dessert that’s a success at any ceremonial dinner. These kheer ladoos (rice pudding truffles) have a tremendous texture and cardamom taste! (gluten-free and soy-free)
These are a straightforward dessert for any festive season or for Diwali. I made this decadent rice pudding flavored with cardamom, which is principally Punjabi kheer.Â
Then, I combine it with some cashew cream, chill it, scoop it into balls, and roll them in numerous toppings like pistachios, cocoa powder, almond slivers, rose petals, melted chocolate, toasted coconut, or anything you want.
Ladoo are principally Indian truffles, and these are flavored with cardamom for a easy but scrumptious dessert.
You can change up the flavour with issues like cinnamon or vanilla, and you’ll mess around with toppings and mix-ins to make every kind of scrumptious variations! For further decadent rice pudding truffles, soften some chocolate with somewhat little bit of coconut oil in a double boiler, then coat them within the melted chocolate.
Kheer ladoo are nice to serve both as a snack or dessert. They don’t want further bowls or spoons, and so they’re already portioned. You may also make them forward of time, so that you received’t have as a lot cooking to do on the day of your ceremonial dinner.
Why You’ll Love Kheer Ladoo
- creamy truffles scented with cardamom
- straightforward, make-ahead dessert good for Diwali or any ceremonial dinner
- versatile! Add mix-ins and toppings of option to make these your personal
- naturally gluten-free and soy-free
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Make the rice.Â
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Wash the rice rather well, then soak in water for no less than 10 minutes. Drain and add to a saucepan with sugar, water, and a pinch of salt. Take the inexperienced cardamom pods, crush them with a knife or mortar and pestle, take away the black seeds, then crush the seeds coarsely. Add that to the saucepan.
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Heat the saucepan over medium, carry the combination to a boil, then scale back to medium-low. Partially cowl and cook dinner 25 to half-hour, till the rice could be very smooth and virtually dissolving into the water.
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Instant Pot methodology: Add all of the rice substances with simply 1 ½ cups water. Pressure cook dinner for quarter-hour, let stress launch naturally, then open the lid.
Meanwhile, make the cashew cream.Â
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Drain the cashews, and add them to a blender with the remaining cashew cream substances. Blend for 1 minute. Let sit 5 minutes, then mix once more for 1/2 minute. Repeat, if wanted, till the combination could be very easy and creamy.
Make the kheer.
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When the rice is prepared, add the cashew cream combination to a skillet over medium-low warmth, stirring repeatedly. The combination will thicken on the edges and get lumpy, then even out. Stir each few seconds till evenly thickened, about 4 to five minutes. Taste and regulate taste: add extra cardamom, sugar, or add some saffron, for those who like. See notes for different taste choices.Â
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Turn off the warmth and let the combination cool to room temperature. Refrigerate to relax for about an hour to thicken extra.
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This step is for the optionally available mix-ins, if you’re utilizing them. In a small skillet, over medium warmth, add the oil. Add cashews, and cook dinner, stirring sometimes, till they flip golden. Then, add the raisins. Toast till the raisins puff up, then take away the pan from the warmth. You can fold these into the rice pudding or stuff them contained in the rice pudding balls.
Make the ladoo (truffles)
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Place every topping onto small plates. For a coconut topping, dry-toast massive flakes over medium-low warmth till they flip golden.Â
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Remove the rice pudding from the fridge. Scoop parts with an ice cream scoop or spatula. Grease your fingers, roll parts into balls, then roll every ball in whichever topping you need till it’s coated rather well. Place on a serving plate or retailer in a container within the fridge. Repeat for all of the rice pudding, and refrigerate till able to serve. These maintain effectively for as much as 4 days within the fridge. Do not freeze, as a result of the rice texture will change.
Serve at room temperature for the fudgiest, creamiest texture and finest taste. Kheer ladoo may also keep positive at room temperature for 1 to 2 hours with out melting, in order that they’re good for events.
You may also make this with brown rice, however it doesn’t soften as a lot as white rice. Cook it till very smooth, or use one thing like quinoa as a substitute of rice for higher texture.
Flavor variations: add vanilla, vanilla with cinnamon, vanilla with cardamom, or almond extract to the rice pudding. For toppings, you’ll be able to combine and match. Pistachio and cocoa powder go collectively rather well.
Kheer ladoo are naturally gluten-free, and they’re soy-free so long as you select soy-free toppings. It could be laborious to make this nut-free, for the reason that cashews actually assist the rice pudding thicken up. If you desire a nut-free model, you can attempt utilizing coconut cream plus 1 tablespoons flour together with cornstarch to assist it thicken with out the cashews.
Calories: 135kcal, Carbohydrates: 20g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.001g, Sodium: 55mg, Potassium: 115mg, Fiber: 1g, Sugar: 8g, Vitamin C: 0.3mg, Calcium: 11mg, Iron: 1mg
Nutrition data is routinely calculated, so ought to solely be used as an approximation.
Ingredients
- white basmati rice – You can use brown rice, you’ll simply want extra water and to cook dinner it for longer, so it softens. You may also use quinoa!
- cardamom pods – To taste the rice. You may also add different flavors, like vanilla, cinnamon, saffron, or almond extract, for those who like.
- sugar – To sweeten the rice pudding/kheer.
- cashews – For the cashew cream that makes the rice pudding creamy. You can use coconut cream with a tablespoon of flour as a substitute, however it won’t thicken fairly as effectively.
- cornstarch – Helps the rice pudding get good and thick.
- floor cardamom– To season the cashew cream.
- mix-ins – You can toast some chopped cashews with raisins or chopped dates and blend these into the rice pudding, as effectively.
- toppings – Use toppings of selection like shaved chocolate, crushed pistachios, toasted coconut flakes, cocoa powder, almond slivers, and so on. You may also mix-and-match toppings!
đŸ’¡Tips
- If you might be toasting the raisins, maintain an in depth eye on them, as a result of they puff up rapidly!
- Serve at room temperature for the fudgiest, creamiest texture and finest taste. Kheer ladoo may also keep positive at room temperature for 1 to 2 hours with out melting, in order that they’re good for events.
How to Make Rice Pudding Truffles
Wash the rice rather well, then soak in water for no less than 10 minutes. Drain and add to a saucepan with sugar, water, and a pinch of salt. Take the inexperienced cardamom pods, crush them with a knife or mortar and pestle, take away the black seeds, then crush the seeds coarsely. Add that to the saucepan.
Heat the saucepan over medium, carry the combination to a boil, then scale back to medium-low. Partially cowl and cook dinner 25 to half-hour, till the rice could be very smooth and virtually dissolving into the water.
Drain the cashews, and add them to a blender with the remaining cashew cream substances. Blend for 1 minute. Let sit 5 minutes, then mix once more for 1/2 minute. Repeat, if wanted, till the combination could be very easy and creamy.
When the rice is prepared, add the cashew cream combination to a skillet over medium-low warmth, stirring repeatedly. The combination will thicken on the edges and get lumpy, then even out. Stir each few seconds till evenly thickened, about 4 to five minutes. Taste and regulate taste: add extra cardamom, sugar, or add some saffron, for those who like. See notes for different taste choices.Â
Turn off the warmth and let the combination cool to room temperature. Refrigerate to relax for about an hour to thicken extra.
This step is for the optionally available mix-ins, if you’re utilizing them. In a small skillet, over medium warmth, add the oil. Add cashews, and cook dinner, stirring sometimes, till they flip golden. Then, add the raisins. Toast till the raisins puff up, then take away the pan from the warmth. You can fold these into the rice pudding or stuff them contained in the rice pudding balls.
Place every topping onto small plates. For a coconut topping, dry-toast massive flakes over medium-low warmth till they flip golden.Â
Remove the rice pudding from the fridge. Scoop parts with an ice cream scoop or spatula. Grease your fingers, roll parts into balls, then roll every ball in whichever topping you need till it’s coated rather well.
Place on a serving plate or retailer in a container within the fridge. Repeat for all of the rice pudding, and refrigerate till able to serve. These maintain effectively for as much as 4 days within the fridge. Do not freeze, as a result of the rice texture will change.
Frequently Asked Questions
Kheer ladoo are naturally gluten-free, and they’re soy-free so long as you select soy-free toppings. It could be laborious to make this nut-free, for the reason that cashews actually assist the rice pudding thicken up. If you desire a nut-free model, you can attempt utilizing coconut cream plus 1 tablespoons flour together with cornstarch to assist it thicken with out the cashews.
