Manipuri Chagempomba Sweet Rice
Glutinous rice cooked with jaggery and black sesame from Imphal. Traditional Meitei festival sweet prepared during Cheiraoba (Manipuri New Year).
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- Jaggery — 100 g (whole)
- sugar — 0.5 cup (whole)
- rice — 250 g (ground)
- salt (optional) (whole)
- sesame seeds — 100 g (whole)
Tempering
- oil — 2 tbsp (whole)
Method
- Wash the rice well and soak it in water for 20 minutes, then drain.
- Heat oil in a heavy-bottomed pan and add the soaked rice, roasting on low flame for 2 to 3 minutes until fragrant.
- Add enough water to cook the rice and simmer on low flame, stirring occasionally, until the rice turns soft and fully cooked.
- Add jaggery and sugar to the cooked rice and mix well, cooking on low flame until the jaggery melts and blends into the rice, thickening the mixture.
- Dry roast the sesame seeds separately in a small pan until they turn light golden and aromatic, then add them to the rice mixture and mix well.
- Add a pinch of salt to balance the sweetness and cook for another 2 minutes until the mixture reaches a soft, solid, scoopable consistency.
- Turn off the heat, garnish with crushed cardamom, and serve warm.
Common questions
- How many calories in one plate of Manipuri Chagempomba Sweet Rice?
- 227 kcal per plate.
- How much cooking time?
- 40 min — 15 min prep, 25 min cooking.