This Eid-e-Milad Celebrate With The Bohri Recipe Kalamro
Kalamro or Kalamra is a Bohri delicacy prepared to mark the occasion of Prophet Mohammed’s birth anniversary, also referred to as Milad-un-Nabi or Eid-e-Milad.
Muslims world over celebrate this day by hosting feasts for family and friends, serving food to the poor and by preparing traditional sweets. One such dish is Kalamro, a Bohri (Muslim sect) speciality!
It is a very simple yet delectable dish made of rice and curds topped with dried and fresh fruits. The recipe began by mixing cooked rice with sweet curds and over the years, it has evolved to a much lavish affair.
People elevate the richness of this dish by adding thickened cream / mawa, fresh milk malai and even condensed milk. Here, I am sharing my family version of the recipe which was passed down by my maternal grandmother.
I usually whip it up for my son irrespective of the occasion, since the dish has many health benefits <http://www.babychakra.com/learn/410-health-foods-are-they-really-healthy> besides the sentimental attachment!. I often add chopped fresh fruit or fruit puree to give it a new twist and taste and also to excite my son with something new!
Do try this sweet, even if you don’t happen to celebrate the occasion, it is beneficial in many ways and super easy to make.
- ½ cup basmati rice, good quality. Can be whole or broken.
- 1 cup milk
- 1 cup water
- 5 tbsp sugar (adjust as per the sourness of the curd)
- 1.5 cups thick fresh curd (I prefer slightly sour curds as it lends a tangy taste to the dish)
- Charoli / Piyal seeds
- Fresh Pomegranate / Anar seeds
- Raisins / Kishmish, soaked
- Desiccated coconut
Step 1: Wash the Basmati rice thoroughly and soak it in enough water for at least 30 minutes.
Step 2: After 30 minutes, drain the water. Add the measured 1 cup water and 1 cup milk to the rice and put everything in a heavy bottomed pan. Place the pan on high flame and allow one boil, then lower the flame and let the rice cook. Ensure you have a spoon in the pan at all times to prevent any overflow.
Step 3: The rice needs to cook till the liquid is completely soaked. Now, add in the sugar and further cook the rice. We need mushy overcooked rice for this dish.
Step 4: Once the rice has almost dried, it will resemble a sticky and lumpy mass. Switch off the flame now and mash lightly with the back of a spoon. Cool the mixture completely.
Step 5: Once the rice mixture has cooled down, whisk in the curds. Whisk vigorously for everything to combine well. The Kalamro is now ready!
Step 6: Remove the Kalamro in a serving bowl and generously garnish it with Charoli, Pomegranate, Raisins and Desiccated coconut. Refrigerate the Kalamro before serving. It is best served chilled.
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