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#BohriKitchen: How to make Kalamra

Last updated on: February 25, 2015 18:28 IST

The good folks at The Bohri Kitchen share this recipe of a divine concoction of rice, curd and sugar.

Hi there, welcome to The Bohri Kitchen!

TBK is originally a home dining concept (check it out here), but we have learnt over time that with great power comes great responsibility.

Today via TBK we can feed only 24 people per week -- but demand is significantly greater, so we decided that the human race needs to be made, self sustainable in its quest to eat bohri food! And we will do this one recipe at a time.

Let's start with something traditional and hopefully simple, but an absolute favorite at The Bohri Kitchen.

Introducing the Kalamra!

This delightful concoction of rice, curd and sugar is prepared in celebration of Prophet Muhammad's birthday.

It looks something like this:

Photo Credits: Chaiwala

Cooking Credits: TBK Mother Chef, Nafisa Kapadia

Now for the recipe!

Tangible and intangible ingredients:

Let's start with squishy rice

"Take a grain of rice between your fingers, if it squishes easily, you've cooked the rice right!" -- Nafisa Kapadia

Be cool :-)

Grinding it right

"Put small quantities in the grinder, do not fill the jar, this makes sure that it's consistently ground and helps to avoid over grinding it"

Beat up the dahi

Take a large-sized bowl, empty 300 gms of dahi (curd).

Take solid dahi, the Amul dabba in fridge types, drain out any water

Now use an egg beater, to blend the dahi yourself, by hand.

We don't use a machine, as the heat generated by it tends to destroy the curd's consistency.

And everything comes together

More about The Bohri Kitchen here.

More recipes and food stories here.

Nafisa Kapadia, The Bohri Kitchen