Sweet and tangy Kalamro, 4 ingredients and ready in 20 mins!
Kalamro is a typical Bohri sweet dessert which is commonly made on certain religious celebrations. It is similar but different than Kheer and Firni. Kalamro has a texture similar to Kheer, thick and creamy with tiny bits of rice. However the taste is different than Kheer because of the addition of yogurt. Yogurt gives it a wonderful tangy taste to balance the sweetness. Firni is sweet and creamy as it is made with rice flour. Kalamro, some call it Karmo is served cold and garnished with rose petals and or pomegranate seeds. It can be enjoyed by itself or scooped up with poori.
This is one of the basics that is easy for any beginner to learn. With only 4 ingredients this is a simple dish which can be ready in under 20 mins. Save time and use leftover cooked plain white rice to make it even quicker.
Makes 4-6 servings
Time: 20 mins
Level of difficulty: Easy
Ingredients:
- 1 cup of cooked plain white rice
- 1/2 cup powdered sugar or 1/4 cup of sweetened condensed milk
- 1/4 cup canned condensed milk
- 1/2 cup plain whole milk yogurt
- Optional for flavoring: 1 tsp rose water
- Optional chopped nuts, edible rose petals, pomegranate for garnish
Method:
- First make the rice as usual. (wash 1 cup rice, cook on medium with 2 cups water for 15 mins)
- To the rice, stir in milk and sugar.
- Using jar or hand blender, blend the mixture to a thick grainy consistency breaking up the rice into smaller bits. Do not overblend to a smooth paste.
- Cool completely, do not rush this step!
- Add yogurt and rose water, stir together well.
- Garnish with nuts, pomegranate on top
- Enjoy chilled!
Tips:
- Ensure the mixture is completely cold before adding yogurt. If it is warm it can curdle the yogurt. To be extra sure, it can be cooled in the refrigerator overnight.
- For quick poori’s, use ready made flour tortilla’s in Mexican food section. Cut them in triangles like a pie and fry them till lightly brown. They will puff up and become crispy, perfect for scooping up the Kalamro.