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This pudding retains the essence of Onam but offers a delightful twist by repurposing the payasam.
The black rice is more nutritious than the white variety. What lends it the black colour is anthocyanin, the same pigment that is present in fruits like grape and jamun.
Not just a bowl of hot kanji (porridge), but broken rice could be used to make sweet and delicious pudding as well.
Chef of the Month for the DoubleHorse Home Chef contest, Fahmida has created this chewy dessert which also has a crunchy twist.
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