Sandah Guri Recipe (Assamese Roasted Rice Flour Porridge)
Sandah Guri Recipe is an Assamese Roasted Rice Flour Porridge recipe where well roasted rice is coarsely powdered and mixed in milk topped with ghee and dry fruits. It is a wholesome and nutritious instant porridge recipe that can be made anytime if you have stored roasted rice flour. The roasted rice flour can be stored up to a month in an airtight container. Have Sandah Guri Recipe with a glass of milk or almond flavoured milk for breakfast or as an evening snack.
Here are few more porridge recipes to try
- 1 cup Rice , soaked for 2 hours
- 2 cups Milk , boiled, or Curd
- 3-1/2 tablespoons Jaggery , grated, or Sugar (adjust)
- 2 teaspoons Ghee , (adjust)
- 2 tablespoons Raisins , roasted in ghee
How to make Sandah Guri Recipe (Assamese Roasted Rice Flour Porridge)
To prepare Sandah Guri Recipe (Assamese Roasted Rice Flour Porridge), wash and soak rice for a minimum of 2 hours.
Drain water and spread the rice on a kitchen towel or clean cloth to soak the excess water.
Change the kitchen towel and rub well till the moisture gets absorbed. Do this a couple of times till the rice is nicely dry. (doing less of this will increase the time taken to roast. You can also dry it under sun)
Heat a nonstick kadai/shallow frying pan and dry roast rice over medium heat but stirring constantly.
Roast till the rice is crisp and brownish in color. Keep aside to cool.
In a grinder jar, add the roasted and cooled rice to grind to a coarse flour.
Collect the flour in an airtight jar and keep in a cool dry place for later use.
Take 2-3 tablespoons of flour in a bowl and add milk or well whisked curd and stir well.
Add sugar or grated jaggery and again mix still it dissolves well.
Add some ghee on top and garnish with some fried raisins. You can also drizzle some melted jaggery on top.
Serve Sandah Guri Recipe (Assamese Roasted Rice Flour Porridge) warm or cold as per your choice, for breakfast with almond flavoured milk.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'