Sangom Kheer | Manipuri Rice Pudding

Sangom Kheer | Manipuri Rice Pudding

Sangom Kheer is traditional Manipuri rice pudding. Which is prepared with minimal ingredients which are readily available in the kitchen.

Manipuri is located in the lush green corner of North Eastern part of India. It as a rich tradition with many cultural things like sculpture, dance, cuisine and many more. The staple food for Manipuri is rice, fish and vegetables. Many people grow their own vegetables in their house.

Sangom Kheer

I prepared this Kheer because recently I joined Shhhhh Cooking Secretly Challenge in a FB group. This is my first time participating in this challenge.

I am glad that I joined the group. It is an interesting group where every month they choose one state and where you will be paired with another blogger. Then you both exchange two ingredients with each other and you should prepare a dish using those ingredients as main. After that fellow bloggers have to identify the ingredients.

Here I am paired with Renu Agrawal Dongre from Cook with renu. Renu gave me  Milk and Rice as secret ingredients and I adapted the recipe from here.

Do check Renu’s site she is having an awesome collection of recipes and she also bakes beautiful cakes. So, don’t forget to check her site.

Step by step pictures of making Sangom Kheer

 

Ingredients:

  •  Milk-6 cups
  • Basmati rice-1cup
  • Sugar-1/2cup
  • Bay leaves-2
  • Cardamom powder-1/4tsp
  • Edible camphor a pinch
  • Raisins/dry grapes-1tbsp
  • Cashew nuts – 1tbsp
  • Coconut slices-1tbsp

Preparation:

Wash and soak basmati rice for 15 minutes.

Then boil milk in a pressure cooker for 5minutes and after that add soaked rice without water.

Add bay leaves along with sugar, cardamom powder and mix well.

Pressure cook it for 2 whistles on medium flame.

Once pressure is released again bring the mixture to cook on low flame until it becomes a little bit thick.

Add raisins, cashews, coconut slices along with edible camphor and stir well.

Switch off the flame and serve this delicious Manipuri Kheer warm or cold.

Notes:

In the original recipe, they used short grain rice, but here I used basmati rice.

They cooked the kheer in a wide pan, to make it fast and simple here I used a pressure cooker.

Sangom Kheer

 

Sangom Kheer
5 from 3 votes
Print

Sangom Kheer | Manipuri Rice Pudding

Sangom Kheer is a traditional Manipuri rice pudding. Which is prepared with minimal ingredients which are readily available in kitchen. Manipuri is located in lush green corner of North Eastern part of India. It as rich tradition with many cultural things like sculpture, dance, cuisine and many more. The staple food for Manipuri is rice, fish and vegetables. Many people grow their own vegetables in their house.
Course Dessert, Indian sweets
Cuisine Indian, Manipuri
Keyword Sangom Kheer
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 People
Author Pavani

Ingredients

  • Milk-6 cups
  • Basmati rice-1cup
  • Sugar-1/2cup
  • Bayleaves-2
  • Cardamom powder-1/4tsp
  • Edible camphor a pinch
  • Raisins/dry grapes-1tbsp
  • Cashew nuts – 1tbsp
  • Coconut slices-1tbsp

Instructions

  1. Wash and soak basmati rice for 15 minutes.
  2. Then boil milk in a pressure cooker for 5minutes and after that add soaked rice without water.
  3. Add bay leaves along with sugar, cardamom powder and mix well.
  4. Pressure cook it for 2 whistles on medium flame.
  5. Once pressure is released again bring the mixture to cook on low flame until it becomes little bit thick.
  6. Add raisins, cashews, coconut slices along with edible camphor and stir well.
  7. Switch of the flame and serve this delicious Manipuri Kheer warm or cold.

Recipe Notes

In original recipe they used short grain rice, but here I used basmati rice. They cooked the kheer in a wide pan, to make it fast and simple here I used pressure cooker.

19 thoughts on “Sangom Kheer | Manipuri Rice Pudding

  1. I have never come across edible camphor! What taste does it add? Does it help in thickening the kheer? You kheer looks so nice and thick 🙂 Thanks for sharing!

  2. Edible camphor lends that lovely aroma and taste to the dish, very similar to temple prasad. Loved the recipe, the flavours of bay leaf in the kheer especially. Must be superbly aromatic.

  3. So they use edible camphor too? we use it in most payasams. This rice pudding looks very rich and creamy. Beautifully made

  4. I enjoyed reading this post. After all, kheer or payasam is a favourite in every household, and the recipe makes it sound very easy. In my sasural, this rice kheer is prepared for every auspicious occasion including major festivals. Kheer, Poori, Aloo Sabzi!

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