Xandoh guri (roasted rice powder)
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Rice soaked, steamed or parched, dried and pounded into a fragrant powder eaten with milk, curd and jaggery.
Region: AssamOccasion: Jolpan for breakfast and BihuTime: 1 hour (plus soaking and drying)Serves: 6Vegetarian
Ingredients
- 2 cups bora saul or joha rice
- Water to soak
- Milk or curd, and jaggery, to serve
Method
- Soak the rice overnight, then drain it.
- Steam it lightly or roast it in a heavy pan on low heat, stirring, until it is dry and lightly toasted.
- Spread it out to cool and dry completely.
- Pound it in a dheki (wooden husking lever) or grind it to a coarse powder.
- To serve, mix 3–4 tbsp xandoh guri with warm milk or curd and jaggery.
History
Xandoh guri was traditionally pounded in the dheki, the wooden rice-pounding lever once found in most Assamese homes.
Significance
It keeps well and is part of the festive jolpan spread, eaten at Bihu and on other special mornings.