A Sweet SomruS Start to Your Meal

Sweets are a big deal in India.

It’s why we chose our blend of decadent, rich flavors for SomruS and Alphonso Mango SomruS.

We decided on what we loved most about Indian cuisine, and now we get to share these wonderful flavors with the rest of the world.

In most western cultures, sweets are generally enjoyed at the end of the meal. In India, we don’t believe in that sort of delayed gratification.

In traditional South Indian cuisine, many meals begin with something sweet, and then you finish with dessert, naturally. Finishing with dessert leaves diners with a sweet taste in their mouths, but beginning with a sugary treat (often served on a leaf) is believed to prevent gastronomical distress.

Whether or not this is true, beginning and ending a meal with dessert is absolutely delightful, and a custom that we can’t recommend strongly enough.


SomruS Rice Pudding Recipe

So how can I try this at home, you may ask. We can help!

We have a killer recipe for SomruS Rice Pudding that works wonders with both our original blend and Alphonso Mango. It’s a wonderful way to begin or end any meal. Just follow these simple instructions!


  • ¼ cup SomruS or Alphonso Mango SomruS
  • 1 ½ cups whole milk
  • 1/3 cup uncooked short grain white rice
  • 1 egg
  • ¼ cup dark brown sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • 1/3 cup raisins
  • Pinch of salt


In a medium-sized saucepan bring milk, rice & salt to boil over high heat. Reduce heat to low and cook until the rice is tender (about 20-25 mins).

Stir frequently to prevent the rice from sticking to the pan.

In a small mixing bowl, whisk together egg & brown sugar until well mixed.

Add 1⁄2 cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to blend.

Add egg mixture back into the saucepan of rice & milk and stir, on low heat, for 5 to 10 minutes, until thickened. Be careful not to boil the mixture.

Stir in the vanilla & SomruS. Remove from heat and stir in raisins and cinnamon.