Jaggery Milk Pudding
Ingredients
1/2 cup - raw rice (short or medium grain works best)
2 tbsp - moong dal (yellow lentils)
1 cup - powdered jaggery
4 cups - milk
1/4 to 3/4 cup - ghee
1/4 tsp - cardamom powder
2 to 3 tbsp - cashews and raisins
A pinch of edible camphor
How to Make Jaggery Milk Pudding
Soak the powdered jaggery in a little hot water (about 1/2 cup or enough to cover it slightly).
This helps to break the jaggery down into syrup. Set aside.
Meanwhile, wash the rice and lentils in cold water.
Take a non-stick pan, heat 1 to 2 tbsp ghee and toast the rice-lentil mixture for 2 to 3 mins until aromatic and lightly toasted.
Take this mixture and place it in a deep vessel.
Add the milk to this mixture and give it a mix.
Place it in a pressure cooker and cook up to 3 to 4 whistles.
Meanwhile mix the jaggery well, breaking down any bits with the back of the spoon.
Filter this syrup and boils till it gives off an aroma - about 3 to 5 mins. Remove from heat.
Add cardamom powder and edible camphor (if using) to this syrup and give it a mix.
Now add this syrup to the rice lentil mixture and give it a good mix.
In the remaining ghee, toast the cashews and raisins.
Add it to the rice mixture. Give it a good mix.
Garnish with a few more roasted cashews (if needed) and serve.
MSS Organic Farms:
www.organicjaggery.shop
Recipe channel: www.facebook.com/vaagmeefoods
Join Telegram: https://t.me/organicjaggery
Ingredients
1/2 cup - raw rice (short or medium grain works best)
2 tbsp - moong dal (yellow lentils)
1 cup - powdered jaggery
4 cups - milk
1/4 to 3/4 cup - ghee
1/4 tsp - cardamom powder
2 to 3 tbsp - cashews and raisins
A pinch of edible camphor
How to Make Jaggery Milk Pudding
Soak the powdered jaggery in a little hot water (about 1/2 cup or enough to cover it slightly).
This helps to break the jaggery down into syrup. Set aside.
Meanwhile, wash the rice and lentils in cold water.
Take a non-stick pan, heat 1 to 2 tbsp ghee and toast the rice-lentil mixture for 2 to 3 mins until aromatic and lightly toasted.
Take this mixture and place it in a deep vessel.
Add the milk to this mixture and give it a mix.
Place it in a pressure cooker and cook up to 3 to 4 whistles.
Meanwhile mix the jaggery well, breaking down any bits with the back of the spoon.
Filter this syrup and boils till it gives off an aroma - about 3 to 5 mins. Remove from heat.
Add cardamom powder and edible camphor (if using) to this syrup and give it a mix.
Now add this syrup to the rice lentil mixture and give it a good mix.
In the remaining ghee, toast the cashews and raisins.
Add it to the rice mixture. Give it a good mix.
Garnish with a few more roasted cashews (if needed) and serve.
MSS Organic Farms:
www.organicjaggery.shop
Recipe channel: www.facebook.com/vaagmeefoods
Join Telegram: https://t.me/organicjaggery
Comments
Post a Comment