Indian Sweet Rice and Coconut Balls Recipe
These sweet rice and coconut balls are inspired by South Indian desserts made from leftover cooked rice, milk, and sugar. In this version, the rice is cooked until very soft, mixed with milk, sugar, coconut, and cardamom, then shaped into small balls coated in desiccated coconut – soft and slightly chewy inside, delicately dry on the outside. It’s a simple dessert you can make from what’s left after lunch, perfect with afternoon tea.
In many Indian homes, sweet rice and coconut snacks are prepared for festivals and family gatherings, often using previously cooked rice.
Unlike classic rice pudding served in a bowl, here the mixture is reduced and shaped into small balls that can be eaten with your fingers like truffles., The combination of coconut, cardamom, and raisins evokes the flavor of Indian sweets, yet the recipe is simple and doesn’t require deep-frying., The pleasantly soft, slightly chewy center is also distinctive, different from crisp cookies or dry biscuit-based balls.
Dlaczego ta wersja działa
- Using short-grain rice creates a sticky, easy-to-shape mixture without the need for gelatin.
- Cardamom and coconut give the dessert a distinctly Indian character with a minimal number of ingredients.
- The balls keep well and can be made ahead of time.
Chef's tips
The most common mistake is shaping the balls too soon, while the mixture is still warm – it sticks to your hands and it’s hard to get a neat shape., Wait until the mixture is completely cold and clearly thick, almost like modeling clay., If, after cooling, the mixture is still too soft, you can heat it again briefly in the pot, stirring until more liquid evaporates., If the balls seem too sweet, next time reduce the amount of sugar and add more desiccated coconut, which will help balance the sweetness.
How to serve
These balls are perfect as a small dessert after lunch when there’s no room left for a big slice of cake., They pair well with black tea or coffee, which balance the sweetness., For a party, you can arrange them on a cake stand next to fresh fruit so everyone can build a small plate of treats.
Na co uważać
- The rice mixture must be really thick and well cooled, otherwise the balls will fall apart.
- Stir the rice often while cooking, as the thick mixture easily sticks to the bottom of the pot.
Zamienniki
- You can replace short-grain rice with risotto rice, which also becomes sticky.
- Cow’s milk can be swapped for coconut milk diluted with water to make a dairy-free version.
- If you don’t like the distinctive aroma of cardamom, you can substitute it with cinnamon.
Ingredients
- rice - 150 g
- milk - 400 ml
- water - 200 ml
- sugar - 70 g
- desiccated coconut - 80 g
- butter - 20 g
- cardamom - 0.25 teaspoons
- salt - 1 pinch
- raisins - 30 g
Preparation
- Rinse the rice in a sieve under running water until the water is almost clear so the grains won’t be overly sticky from starch.
- Pour the water and milk into a heavy-bottomed pot, add a pinch of salt, add the rice, and bring to a boil, stirring so the grains don’t stick to the bottom.
- Reduce the heat to low and cook for 18–20 minutes with the lid slightly ajar, stirring often, until the rice is very soft and most of the liquid is absorbed; the mixture should be as thick as porridge.
- Add the sugar, butter, cardamom, raisins, and 50 g of desiccated coconut, mix thoroughly, and cook for another 3–4 minutes on low heat until the mixture is very thick and starts to pull away from the sides of the pot.
- Transfer the hot mixture to a wide bowl or plate, spread it out to about 2 cm thick, and leave for 20–30 minutes until completely cool and firm.
- Spread the remaining 30 g of desiccated coconut on a plate; shape small balls from the cooled rice mixture with your hands, about the size of a walnut, gently pressing so they are smooth.
- Roll each ball thoroughly in the desiccated coconut, pressing lightly so it adheres well.
- Arrange the finished balls on a plate or in a container and chill in the fridge for at least 30 minutes, until they firm up slightly and are easy to serve and eat with your fingers.
Storage
Store the balls in the fridge in an airtight container, preferably in a single layer or separated with baking paper., You can also freeze them for up to 1 month; before serving, take them out 20–30 minutes in advance so they soften at room temperature.
I often make these balls when I have some cooked rice left over from lunch – then I shorten the cooking time and simply finish cooking it in milk., It’s my go-to way to have “something sweet” with coffee when I don’t want to turn on the oven.
