From Rabindranath Tagore’s household: An onion rice pudding recipe
On Rabindranath Tagore’s 165th birth anniversary, try this from the Tagore household by YouTube channel Lost and Rare Recipes. The recipe is a striking example of experimental cooking styles in the Tagore home. This pudding transforms humble ingredients into something unexpectedly delicate, blurring the line between savoury and sweet.
Ingredients
Milk – 1.5 litres
Onions – 6, cut into halves
Sugar – 200 g
Unsalted cashews – 40 g, sliced
Almonds – 40 g, sliced
Pistachios – 40 g, sliced
Condensed milk – 120 g
Kewra water – 1 tablespoon
Rose water – 1 tablespoon
Preparation
Gently separate the onion petals and discard the core.
Rinse the petals thoroughly with water, then drain. Repeat this process 7 times.
Place the petals in water and bring to a boil.
As it begins to boil, remove from heat and drain the water.
Repeat this boiling and draining process 7 times, until the onion petals turn translucent.
Drain completely and set aside.
Heat the milk and stir constantly over medium heat, reducing it to about 900 ml.
Add sugar and stir well.
Add condensed milk and continue stirring.
Add the prepared onion petals.
Add the sliced cashews, almonds, and pistachios.
Mix well and cook, stirring continuously, until the mixture thickens.
Add kewra water and rose water, and mix well.
Remove from heat, allow to cool, and serve chilled.
Published – May 07, 2026 03:58 pm IST
