The Tradition:
Kalamra is a traditional Bohri dessert that is made in every Bohri home during the Islamic month of Rabi ul Awwal to celebrate the birth of Prophet Muhammad (SAW). This day is called Milad un Nabi, which means the birth of the Prophet. Rabi ul Awwal is an auspicious month of celebration, and I am particularly happy to be writing this post today, on the 12th of Rabi ul Awwal. Kalamra is a simple and easy-to-make dessert that is made with rice, sugar milk, and yogurt. It is garnished with nuts, pomegranate seeds, and rose petal. It is best served chilled. No matter what culture you belong, if you are a true foodie then ditch the tradition and just focus on the taste of this yogurt pudding, which is unique and delish. Other Bohra desserts that we love to make are Kharak, Kharak pudding, Malida, Gol Papdi and Anda nu mesub.
Ingredients
Let’s look at the ingredients to make delicious kalamra or karma.
Rice: Use long basmati rice and soak rice ahead so it is mushy and easy to blend after cooking. Sugar: Don’t try to switch this sweetener as any other sweetener will spoil the white color. Yogurt: Use sour yogurt for this recipe. Milk: Use full-fat milk for this recipe. Malai or powdered milk can also be added for a rich taste. Nuts: Use almond, pistachio, or cashew for garnish. Rose water: This is usually added for a soothing rose aroma. If you don’t have it in hand then you can skip it.
How To Make Kalamra Or Karma?
Let’s begin.
Variations:
I kept the main recipe simple with just 5 ingredients: rice, sugar, yogurt, milk, and nuts. This results in a delicious and flavorful dessert. Some people like it plain with just a few nuts, while others prefer to load it up with pomegranate and raisins. You can also garnish with other ingredients such as sliced almonds, pistachios, cashews, dried rose petals, or coconut flakes. If you want to make the Kalamra extra rich and creamy check the variations sections below. 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 this will give the Kalamra a creamier texture. Use some evaporated milk while making kheer. Add cream or Malai (Indian clotted cream) along with the yogurt this will eventually help kalamra to be richer and creamier.
In the old version of this recipe, khoya mawa (evaporated milk solids) was added as a garnish. However, I suggest avoiding this for health reasons. If you try this Kalamra recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
