Dudhauri: Fried Milk and Rice Balls Soaked in Sugar Syrup

Dudhauri: A Festive Sweet from Jharkhand

By now most regular readers of this blog must be familiar with the monthly challenges of the Shhhhhh…. Cooking Secretly group that I am a part of. This month, we are cooking dishes from the state of Jharkhand and I chose Dudhauri as the dish to make with my secret ingredients of milk and sugar.

 

Dudhauri from Jharkhand
Dudhauri from Jharkhand

 

As I researched dishes from Jharkhand, the recipe for Dudhauri caught my attention because it needed so few ingredients to make something that seemed quite delicious. Also, the recipe celebrated the most basic of Indian ingredients: rice, milk, and sugar in a form other than kheer or payasam. 🙂

While the dish in itself was very simple, I could not find time to make it till the very last weekend of July and that was because this was an action packed month. We started 2 large projects at work, I am teaching an intensive course on Saturdays till the end of August, and I am on the organising committee of a 350-person specialist conference in December. So when I finally got down to making Dudhauri on the last Sunday of the month, I was hoping and praying all goes well. But you know what they say about best laid plans of mice and men. 😀

I cooked the rice in milk in the morning when the plumber decided he will make his long-awaited appearance (he was due on Saturday). I immediately parked my plans to make this delectable dessert and gone down to supervising his work over the next 3 hours. Then in the evening, when I restarted the journey, my father wanted me to handle some financial matters for him and actually insisted that I pause my cooking for a while to help me.

Since such a request is a rarity, I knew it was urgent and so got down to helping him. I finally got back to making the Dudhauri, I realised they take quite a while to fry and I must say I was relieved when I was finally done. I kept the photos simple as I was exhausted at this point.

Anyway, such is life and coming back to the monthly challenge, my partner for the month was Priya Iyer who blogs at https://thephotowali.wordpress.com/ and who gave me milk and sugar as my ingredients to cook with.

 

Dudhauri | Sweet from Jharkhand
Dudhauri | Sweet from Jharkhand

 

Recipe for Dudhauri: A Sweet from Jharkhand

Dudhauri, A Sweet from Jharkhand
Cook Time
1 hr 30 mins
Soaking Time
1 hr
Total Time
1 hr 30 mins
 

This is the recipe for Dudhauri, a unique dessert from from Jharkhand in which small balls made of rice cooked in milk are deep-fried and soaked in syrup. 

Course: Dessert, Sweet
Cuisine: Bihari, Indian, Jharkhand
Keyword: Dudhauri
Servings: 4 People
Author: Aruna
Ingredients
  • 1/2 Cup Basmati Rice
  • 300 ml Milk
  • Oil for Deep Frying
For the Syrup
  • 1/2 Cup Sugar
  • 1/3 Cup Water
  • 1/2 tsp Cardamom Powder
  • 1/2 tsp Lemon Juice (Optional, See Notes)
Instructions
  1. Wash the rice well and cook it in milk till all the milk is absorbed and the rice is cooked. 

  2. While the rice is cooking, boil the water and sugar together till the sugar melts.

  3. Turn off the heat and add the cardamom powder and lemon juice.

  4. Mix well and set aside.

  5. After the rice is cooked, let it cool a bit and then use a heavy ladle to mash it a bit.

  6. Take about 1 tbsp of the mashed rice and shape it into a ball. Press to form a thick disc. 

  7. Shape the rest of the Dudhauri in the same way.

  8. In a small kadai, over medium flame, heat about 1 cup oil.

  9. Over medium heat, fry a few Dudhauri at a time till they are golden brown. Each batch took me about 10 minutes.

  10. Drain all the oil from the fried Dudhauri and drop them into the syrup. 

  11. Let the Dudhauri soak up the syrup for about 30 to 60 minutes.

  12. Serve warm or cold.

Recipe Notes

The lemon juice prevents the syrup from crystallising.

Dudhauri: A Festival Recipe from Jharkhand
Dudhauri: A Festival Recipe from Jharkhand

 

How to Make Dudhauri: A Sweet from Jharkhand

  1. Cooking the Rice
    1. Wash the rice well.
    2. (Optional) Soak the rice in milk for 30 minutes. Helps the rice cook faster. This is a step I introduced and it worked for me.
    3. Cook the rice and milk till the rice is cooked and the milk is absorbed. The steamed it in a pressure cooker for about 8 minutes.

  2. Making the Syrup (Do this while the rice is cooking)
    1. In a heavy bottomed vessel, over medium heat, boil the water and sugar together to form a syrup.
    2. When all the sugar has melted, take the syrup off the heat.
    3. Add the cardamom powder and lemon juice, and mix well.
    4. Set aside.
  3. Making the Dudhauri
    1. When the cooked rice has cooled a bit, mash it with a heavy ladle. Just enough to break up the rice grains.
    2. Divide the mashed rice into 20 portions. Each is about 1 tbsp of the mixture.
    3. Roll each portion into a ball and then press gently to form a thick disc. If you feel the rice mix is dry, add a few tsps of milk or water and mix well.

    4. Shape the rest of the Dudhauri in the same way.
    5. In a small kadai or wok, over medium flame, heat about 1 cup oil. To test the heat of the oil, drop a tiny ball of the mashed rice mix in it. The ball should rise to the top slowly and sizzle on the surface.
    6. Add a few Dudhauri to the oil and let them fry till they are golden brown. Flip them over at regular intervals to ensure they cook evenly. Each batch took me about 10 minutes. Remember, these are cooked rice and milk balls, so if you cook them on high heat they will burn.
    7. Use a slotted spatula to remove the Dudhauri from the oil.
    8. Let all the oil drain from the Dudhauri and then slide them into the syrup.
    9. Let the Dudhauri soak up the syrup for about 30 to 60 minutes.
    10. Serve warm or cold.
Dudhauri | Sweet Recipe from Jharkhand
Dudhauri | Sweet Recipe from Jharkhand

 

You will find a plethora of recipes from Jharkhand on the Pinterest that you can access by clicking the logo below.

 

12 comments

  1. How delicious this Dudhauri looks, never know about this dish and its completely a fabulous one, cant take my eyes from those alluring rice balls. Yummyilicious.

  2. Since I was aware of the whole busy weekend episode, I can only say – We perform best under pressure! Not that I want more such pressures to land up on your head but honestly, this is true, which I am sure you would agree too. Loved the whole process of making this delicious sweet and all I can say – Its lunch time now, I am hoping a piece would magically land on my thali somehow.. Tempting is the word!

  3. That’s an interesting recipe, its like making a new sweet dish from thick rice kheer. Love how different states of India has so much to offer where cuisine is concerned. Lovely share for the theme Aruna.

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