This is a fermented rice delicacy from the rice bowl of India, Chattisgargh, which has been carved out of Madhya Pradesh. This delicacy is typically accompanied with a glass full of buttermilk and is known to regulate body temperatures in the dry and arid summers. Using a crisp wine like Nine Hills Shiraz for its refreshing aromas is just perfect.


200 grams Rice

50 grams Curd

400 grams Castor Sugar

50 ml water

150 ml Nine Hills Shiraz

Juice of half a lemon

1/2 tsp green cardamom (powdered)

Ghee/oil for deep frying

For garnish

Assorted  nuts

Dried rose petals


Soak Rice for 6 hours. Then, drain all the water and grind it to a coarse paste. Transfer this into a clean bowl and whisk in curd. Cover the mixture and allow this batter to ferment on the kitchen top , overnight

Next day, Boil water, Nine Hills Shiraz and sugar together. When the syrup reaches a one string consistency, take it off the flame and stir in lemon juice and cardamom powder.

In a frying pan, heat ghee and drop in spoonful of the batter. Flatten it by patting the top and release in the pan. Fry these golden brown on medium flame. Transfer these hot dumplings into the warm syrup  and allow the syrup to be soaked into them.  Allow steeping till all dumplings and fried and soaked into this syrup.

Serve warm or at room temperature, garnished with chopped nuts and rose petals.

Photo Courtesy: Priyavaasu @Enveetu Kitchen