Chak-Hao Amubi Recipe (Black Rice Pudding) Step By Step

To prepare Chak-Hao Amubi method (Black Rice Pudding), wash and soak rice in raw liquid for 3-4 hours before making.In a thick bottomed skillet, mildly hot whole milk and heat to boiling point till it starts reducing and look light heavy cream in color.mix in soaked black rice and stew in medium to low flames till rice is 90% cooked.

Keep stirring in regular intervals and also scrap the heavy cream from sides and mix in into the kheer, this will make it creamier.The kheer will start turning purple in color because of the Chak-Hao/black rice.Once the whole milk is thick and seamless and the rice is almost done, mix in granulated sugar and cardamom dusting masala condiment and swirl around well.After adding granulated sugar, the whole milk will slightly look diluted, but it will thicken again in few moments.stew till the kheer is seamless in texture and turn off the gasIn a small skillet, mildly hot ghee and shallow fry cashews till browned slightly.mix in the fried cashews to Chak-Hao Amubi method (Black Rice Pudding) and give a speedy toss together.present Chak-Hao Amubi method (Black Rice Pudding) scalding or chilled, as an occasional dessert after a nice weekend meal!.