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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
cup jasmine tai rice
cup split dehusked mung beans, toasted golden
cups reduced fat milk plus extra as needed
pods cardamon seeds, crushed
cup jaggery or 'gud' (from the Indian grocery stores)
tablespoons Cashewnuts, broken into bits
- 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.