This is inspired from sticky rice balls filled with coconut and jaggery, which we have drizzled with a chutney made out of our aamsotto and some khejur. Binni’s stickiness is perfect to be shaped and moulded around skewers, a nod to lollipops.
about the rice
Generally grown in the hilly areas of Bangladesh, Binni is a naturally sticky rice that is quite popular in and around the Chittagong area: the famed modhu-bhaat being one of the most popular dishes using Binni. Consumption aside, Binni forms a significant part of the cultural landscape of the region. It is believed to be auspicious and forms a crucial element of marriages and other celebrations. We source ours from Alipurduar, the foothills in North Bengal.
flavour
toasted
aroma
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appearance
the uncooked grains are yellowish-white with specks of red bran
cooking
absorption, steaming
time
10-12 minutes
storage
store it in an air-tight jar to retain the aroma in cool, dry, dark place
what you can cook with
Traditionally, Binni is ground for various types of pithe. It is also used in congees and khichuri. We have found it to be particularly better suited to sweet dishes than savoury ones.
