Hurung is a dessert fit for Ahom kings. It is usually eaten after a thali of “royal” food (peppery pigeon meat, mustardy hilsa). It has warm, melted jaggery, thick clotted cream and hurum rice (puffed rice, which is a crispier version of muri). A plebeian version is eaten for breakfast, where the puffed rice is substituted with chira (flat or beaten rice), bora (sticky rice) or sandor guri (ground rice) and doi (sweetened yogurt) or milk for cream.
200g puffed rice
2 cups cream
1 cup water
Desiccated coconut (optional)
Cook the cream in a heavy-bottomed pot on top of a double boiler (over simmering water) until it is reduced to about half. It should be the consistency of butter, with a golden crust on top. Let it cool and refrigerate overnight. Stir crust into cream before serving. Melt lumps of jaggery with water and strain through a sieve to ensure a smooth, thick consistency. Place the puffed rice in a bowl, spoon the clotted cream on it and pour the jaggery. Garnish with desiccated coconut.
Recipe courtesy Shillong-based freelance writer Janice Pariat.