Oliya is a traditional rice based sweet dessert prepared during Holi in Rajasthan. This is a flavoured, sweetened yogurt rice and has a creamy consistency like pudding.

I read about this dessert when Suma had recently posted all Rice dishes for the September Mega BM. When I read this recipe, I immediately knew what my One ingredient three courses is going to be.

Well, rice is consumed every day and yet a new rice dish interest. I am not very fond of rice and would prefer rotis anytime. However cooking for just two people makes it so tough that I resort to pack rice for my lunch as well. While rice is most preferred by Hubby dear, he has a dislike to Rice Kheers and anything made with rice in a sweet.

You might then ask why I picked up this, well for the simple fact that rice as a pudding was interesting and Suma’s pictures very captivating.

In this dish, rice is cooked softly and mixed with yogurt, sugar and nuts and flavored with saffron and cardamom. I almost thought this sounds so much like the Kheer, but then Kheer is with milk and this one sounds just like eating sugar and rice. Once you chill it and dig in, it surely tastes different. This was my lunch and was filling as well.

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Oliya ~ Rice Yogurt Pudding

Votes: 1
Rating: 3
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Course

Desserts

Cuisine

Rajasthan

By Cook Method

Stovetop

Occasion

Holi

Dish Type

Festival Sweets

Servings

MetricUS Imperial

Ingredients

• 1/2 cup Cooked Rice
• 1.5 cups Curds
• 1/2 cup Sugar or as per taste
• 1/2 tsp Saffron Strands
• 2 tbsp Milk warm
• 1/4 tsp Cardamom powder
• 3 tbsp Almonds

Course Desserts Cuisine Rajasthan By Cook Method Stovetop Occasion Holi Dish Type Festival Sweets Servings MetricUS Imperial Ingredients 1/2 cup Cooked Rice 1.5 cups Curds 1/2 cup Sugar or as per taste 1/2 tsp Saffron Strands 2 tbsp Milk warm 1/4 tsp Cardamom powder 3 tbsp Almonds

Votes: 1 Rating: 3 You: Rate this recipe!

Instructions

1. Wash and soak the rice for 20 mins. Pressure cook rice to a soft consistancy. When it cools down, mash it finely.
2. Soak saffron strands warm milk for about 5 to 10 minutes.
3. Beat the curds and mix with rice. The rice should be mashed completely.
4. Save some almonds for garnishing. Add sugar, saffron milk, cardamom and the remaining chopped almonds to the rice and curds and combine everything well.
5. Chill the mixture for a couple of hours. Garnish with the saved almonds before serving.

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