Creamy wealthy Indian rice pudding rolled into balls and coated in varied toppings to make an ideal dessert that’s a success at any feast. These kheer ladoos (rice pudding truffles) have a tremendous texture and cardamom taste! (gluten-free and soy-free)
These are a simple dessert for any festive season or for Diwali. I made this decadent rice pudding flavored with cardamom, which is principally Punjabi kheer.
Then, I combine it with some cashew cream, chill it, scoop it into balls, and roll them in several 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’ll be able to change up the flavour with issues like cinnamon or vanilla, and you’ll mess around with toppings and mix-ins to make all types of scrumptious variations! For further decadent rice pudding truffles, soften some chocolate with a bit of 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. It’s also possible to make them forward of time, so that you received’t have as a lot cooking to do on the day of your feast.
Why You’ll Love Kheer Ladoo
- creamy truffles scented with cardamom
- simple, make-ahead dessert good for Diwali or any feast
- 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.
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Wash the rice very well, then soak in water for at the least 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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Warmth the saucepan over medium, convey the combination to a boil, then cut back to medium-low. Partially cowl and cook dinner 25 to half-hour, till the rice may be very gentle and nearly dissolving into the water.
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On the spot Pot methodology: Add all of the rice elements with simply 1 ½ cups water. Strain cook dinner for quarter-hour, let strain launch naturally, then open the lid.
In the meantime, make the cashew cream.
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Drain the cashews, and add them to a blender with the remaining cashew cream elements. Mix for 1 minute. Let sit 5 minutes, then mix once more for 1/2 minute. Repeat, if wanted, till the combination may be very clean and creamy.
Make the kheer.
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When the rice is prepared, mix the cashew cream combination and the cooked rice to a skillet over medium-low warmth. Prepare dinner stirring constantly. 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. Style and modify taste: add extra cardamom, sugar, or add some saffron, in case you like. See notes for different taste choices.
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Flip off the warmth and let the combination cool to room temperature. Refrigerate to sit back for about an hour to thicken extra.
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This step is for the optionally available mix-ins, in case you are utilizing them. In a small skillet, over medium warmth, add the oil. Add cashews, and cook dinner, stirring often, till they flip golden. Then, add the raisins. Toast till the raisins puff up, then take away the pan from the warmth. You’ll be able to 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.
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Take away the rice pudding from the fridge. Scoop parts with an ice cream scoop or spatula. Grease your palms, roll parts into balls, then roll every ball in whichever topping you need till it’s coated very 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 preserve nicely for as much as 4 days within the fridge. Don’t 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 even keep fantastic at room temperature for 1 to 2 hours with out melting, in order that they’re good for events.
It’s also possible to make this with brown rice, but it surely doesn’t soften as a lot as white rice. Prepare dinner it till very gentle, or use one thing like quinoa as a substitute of rice for higher texture.
Taste variations: add vanilla, vanilla with cinnamon, vanilla with cardamom, or almond extract to the rice pudding. For toppings, you possibly can combine and match. Pistachio and cocoa powder go collectively very well.
Kheer ladoo are naturally gluten-free, and they’re soy-free so long as you select soy-free toppings. It might be onerous to make this nut-free, because the cashews actually assist the rice pudding thicken up. In order for you a nut-free model, you may strive utilizing coconut cream plus 1 tablespoons flour together with cornstarch to assist it thicken with out the cashews.
Energy: 135kcal, Carbohydrates: 20g, Protein: 3g, Fats: 6g, Saturated Fats: 1g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 3g, Trans Fats: 0.001g, Sodium: 55mg, Potassium: 115mg, Fiber: 1g, Sugar: 8g, Vitamin C: 0.3mg, Calcium: 11mg, Iron: 1mg
Vitamin info is routinely calculated, so ought to solely be used as an approximation.
Substances
- white basmati rice – You should use brown rice, you’ll simply want extra water and to cook dinner it for longer, so it softens. It’s also possible to use quinoa!
- cardamom pods – To taste the rice. It’s also possible to add different flavors, like vanilla, cinnamon, saffron, or almond extract, in case you like.
- sugar – To sweeten the rice pudding/kheer.
- cashews – For the cashew cream that makes the rice pudding creamy. You should use coconut cream with a tablespoon of flour as a substitute, but it surely may not thicken fairly as nicely.
- cornstarch – Helps the rice pudding get good and thick.
- floor cardamom– To season the cashew cream.
- mix-ins – You’ll be able to toast some chopped cashews with raisins or chopped dates and blend these into the rice pudding, as nicely.
- toppings – Use toppings of selection like shaved chocolate, crushed pistachios, toasted coconut flakes, cocoa powder, almond slivers, and so forth. It’s also possible to mix-and-match toppings!
💡Suggestions
- In case you are toasting the raisins, preserve 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 even keep fantastic at room temperature for 1 to 2 hours with out melting, in order that they’re good for events.
Make Rice Pudding Truffles
Wash the rice very well, then soak in water for at the least 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.
Warmth the saucepan over medium, convey the combination to a boil, then cut back to medium-low. Partially cowl and cook dinner 25 to half-hour, till the rice may be very gentle and nearly dissolving into the water.
Drain the cashews, and add them to a blender with the remaining cashew cream elements. Mix for 1 minute. Let sit 5 minutes, then mix once more for 1/2 minute. Repeat, if wanted, till the combination may be very clean and creamy.
When the rice is prepared, mix the cashew cream combination and the cooked rice to a skillet over medium-low warmth. Prepare dinner stirring constantly. 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. Style and modify taste: add extra cardamom, sugar, or add some saffron, in case you like. See notes for different taste choices.
Flip off the warmth and let the combination cool to room temperature. Refrigerate to sit back for about an hour to thicken extra.
This step is for the optionally available mix-ins, in case you are utilizing them. In a small skillet, over medium warmth, add the oil. Add cashews, and cook dinner, stirring often, till they flip golden. Then, add the raisins. Toast till the raisins puff up, then take away the pan from the warmth. You’ll be able to 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.
Take away the rice pudding from the fridge. Scoop parts with an ice cream scoop or spatula. Grease your palms, roll parts into balls, then roll every ball in whichever topping you need till it’s coated very 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 preserve nicely for as much as 4 days within the fridge. Don’t freeze, as a result of the rice texture will change.
Incessantly Requested Questions
Kheer ladoo are naturally gluten-free, and they’re soy-free so long as you select soy-free toppings. It might be onerous to make this nut-free, because the cashews actually assist the rice pudding thicken up. In order for you a nut-free model, you may strive utilizing coconut cream plus 1 tablespoons flour together with cornstarch to assist it thicken with out the cashews.
