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bohra kalamra garnished with nuts and rose petals
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5 from 4 votes

Bohra Kalamra Recipe

A delicious dessert with simple ingredients. Serve chilled!
Course Dessert
Cuisine Bohra Recipes
Keyword bohra dessert, rice and yogurt kheer
Prep Time 10 minutes
Cook Time 30 minutes
Soaking time and chiling time 4 hours
Total Time 4 hours 40 minutes
Servings 6 small bowls
Calories 544kcal

Ingredients

  • 200 g or 1 cup basmati rice, soaked for two hours
  • 3 cups water
  • 750 ml or 3 cups milk more to thin out if needed
  • 275 g or 1 ¼ cup sugar or to taste
  • 600 ml or 2½ cups yogurt
  • 2 tablespoon rose water optional

Garnishing (all garnishing is optional)

  • ½ cup pomegranate arils
  • ¼ cup mixed nuts (almond, pistachio, cashew)
  • ¼ cup raisins soaked
  • few rose petals, washed
  • cup cream if you like it richer, I didn't use it.

Instructions

  • Wash and soak the rice in water for at least 2 hours, or up to overnight.
  • Boil rice for 10 minutes until fully puffed up. When the rice has puffed up, cover the lid of the pot. Cook further for 5-7 minutes on low heat until water dries completely. (Rice grain should mesh fully upon pressing. )
  • Next, add milk and sugar to the mushy rice mixture and stir thoroughly. Continue to cook on low for another 10 minutes until the mixture has thickened. Keep stirring at intervals.
  • Then blend with immersion blender until smooth. Cool the rice mixture completely. 
  • In a large bowl or pot combine yogurt, rose water and sugar. Mix in the blended rice mixture with a whisk or spoon. Adjust the consistency of the kalamra to your liking by adding more milk if it is too thick.
  • Finish by garnishing with your favorite toppings.

Video

Notes

 
  • Buy yogurt a night ahead to give it extra time to ferment.
  • Cook the rice a night ahead to give it plenty of time to cool. This will make it easier to assemble and chill the Kalamra the next day.
  • Cool the rice mixture completely before adding yogurt. This will prevent the yogurt from releasing water and becoming watery.
  • All garnishing is optional because few like plain and smooth karma while other like loaded with nuts, pomegranates and raisins. So, when you make it, eat as you like best.
  • If the karma is too thick, you can thin it with more milk.
If you like your Kalamra extra rich and creamy, there are a few things you can do:
  • Add extra milk powder along with milk.
  • Switch some of the sugar with condensed milk 
  • Use some evaporated milk while making kheer.

Nutrition

Calories: 544kcal | Carbohydrates: 92g | Protein: 12g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 43mg | Sodium: 108mg | Potassium: 512mg | Fiber: 2g | Sugar: 59g | Vitamin A: 497IU | Vitamin C: 2mg | Calcium: 304mg | Iron: 1mg