Prep Time: 5 minutes
Cook Time: 40 minutes
Ingredients
- 1-cup short grain rice (I used Kolkata’s special aromatic rice, gobindo bhog)
- 2 cups whole milk
- 3 cups heavy cream
- 4 green cardamoms
- 1 dry bay leaf
- handful raisins
- handful cashews
- 6 to 7 tablespoons date palm jaggery (depends on how sweet you prefer the pudding)
Directions
- Wash the rice and soak it in the water for about 30 minutes.
- In another small bowl, soak the raisins.
- In a thick heavy bottom pan, pour milk and heavy cream. Drop the bay leaf and bring the milk to boil. Keep stirring in between. Now, let it simmer in medium low heat for about 15 minutes or until the milk thickens a bit.
- Drain the rice from water and pour it in the saucepan. Continue cooking in medium low heat, stirring occasionally.
- After about 10 minutes or so, the rice should be half cooked. Add the jaggery at this point along with roughly crushed green cardamom and continue cooking in medium low heat, stirring occasionally.
- Once the rice gets softened and the milk thickens, drop the cashews and raisins. Give it a mix. If you prefer a thinner pudding, add more milk and cook for one more minute.
- If you prefer the pudding cold, allow it to reach room temperature before placing it in the refrigerator.
Nutrients value (per serving)
Calories: 179 g, Protein: 5.3 g, Fats: 7.5 g, Carbohydrates: 22.5g, Fiber: 0.6 g