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Author Notes: Quite possible a precursor of the traditional English rice pudding, this is a must have dish for any auspicious occasion in Indian households. —Panfusine
- 1 cup jasmine tai rice
- 1/2 cup split dehusked mung beans, toasted golden
- 2 cups reduced fat milk plus extra as needed
- 5-6 pods cardamon seeds, crushed
- 10-12 strands saffron
- 1/2 cup jaggery or 'gud' (from the Indian grocery stores)
- 2 tablespoons raisins
- 2 tablespoons Cashewnuts, broken into bits
- 1/4 cup ghee
- Combine the toasted mung bean and rice with the milk till well cooked & 'mashed up' (ideally with a pressure cooker). Set aside.
- Crumble the jaggery/gud into a microwave safe bowl and add 2 tablespoons of water. Heat in microwave to dissolve the lumps. Strain to remove any grit. Set aside
- Heat the ghee in a dutch oven pan & add the raisins & cashewnuts, fry till the raisins plump up and the cashews turn golden brown, remove them from the ghee & set aside.
- Add the saffron strands to about 1/4 cup warm milk, rub with fingers to release the aroma & color.
- Add the rice & mung bean mixture to the ghee & stir to combine well. Add the melted jaggery , saffron strands & crushed cardamom. Lower heat, cover & cook for about 5-10 minutes. Add extra milk if the mix appears too thick.
- Remove from heat, add the raisins & cashews & serve either warm or chilled.
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