Rice Pudding with Jaggery and Coconut
Rice puddings with jaggery are the traditional delicacy from South India. The mouth-watering dessert is flavored with lots of spices. This can be served as a breakfast or with evening tea.
Servings: 4
Ingredients
- 1 cup raw white rice
- 5 cups of water
- 1.75 cup jaggery syrup
- 3/4 cup shredded coconut
- 1 tsp ginger crushed
- 1/2 tsp cumin seed
- 4 cardamom powdered
- 1/8 tsp nutmeg powder
- 1 tbsp raisins
- 1 tbsp cashew
- Salt to taste
Instructions
- Wash the rice 2-3 times in cold water. Drain and keep aside.
- Take water in a large thick bottomed vessel. Bring it to a boil.
- Reduce the heat to medium. Add the rice into the boiling water.
- Add salt and mix well. Cook on medium heat until the rice is soft and can be mashed with your fingers.
- Now add the jaggery syrup, coconut, ginger, cumin seed and cardamom pods. Mix everything together.
- Now cook on medium-low heat with occasional stirring until the mixture is thick but not dry.
- Switch-off the heat. Add powdered cardamom,nutmeg powder, raisins and cashew. Mix again.
- Let it cool for a while.
- The rice pudding is usually served lukewarm. But it tastes good when cold also.
Notes
Use large vessel. The rice will absorb the water and double in size. So there should be enough space.
Use thick-bottomed vessel. The rice with jaggery syrup has a tendency to stick to the bottom.
Spices, flavors and dry fruits are your choice. You can add peanuts, almonds, dried berries, cinnamon,cloves etc.
Use thick-bottomed vessel. The rice with jaggery syrup has a tendency to stick to the bottom.
Spices, flavors and dry fruits are your choice. You can add peanuts, almonds, dried berries, cinnamon,cloves etc.