Toasted mung bean & rice pudding.

By Panfusine
March 22, 2011
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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.


Serves: 4-5

  • 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
  1. Combine the toasted mung bean and rice with the milk till well cooked & 'mashed up' (ideally with a pressure cooker). Set aside.
  2. 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
  3. 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.
  4. Add the saffron strands to about 1/4 cup warm milk, rub with fingers to release the aroma & color.
  5. 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.
  6. Remove from heat, add the raisins & cashews & serve either warm or chilled.

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