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
Ingredients
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1 cup
jasmine tai rice
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1/2 cup
split dehusked mung beans, toasted golden
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2 cups
reduced fat milk plus extra as needed
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5-6
pods cardamon seeds, crushed
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10-12
strands saffron
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1/2 cup
jaggery or 'gud' (from the Indian grocery stores)
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2 tablespoons
raisins
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2 tablespoons
Cashewnuts, broken into bits
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1/4 cup
ghee
Directions
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Combine the toasted mung bean and rice with the milk till well cooked & 'mashed up' (ideally with a pressure cooker). Set aside.
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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
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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.
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Add the saffron strands to about 1/4 cup warm milk, rub with fingers to release the aroma & color.
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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.
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Remove from heat, add the raisins & cashews & serve either warm or chilled.
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!
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