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Jaggery Milk Pudding Recipe

Jaggery Milk Pudding is a popular Indian Dessert
Author :
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 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:

    1. Soak the powdered jaggery in a little hot water (about 1/2 cup or enough to cover it slightly).
    2. This helps to break the jaggery down into syrup. Set aside.
    3. Meanwhile, wash the rice and lentils in cold water.
    4. 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.
    5. Take this mixture and place it in a deep vessel.
    6. Add the milk to this mixture and give it a mix.
    7. Place it in a pressure cooker and cook up to 3 to 4 whistles.
    8. Meanwhile mix the jaggery well, breaking down any bits with the back of the spoon.
    9. Filter this syrup and boils till it gives off an aroma - about 3 to 5 mins. Remove from heat.
    10. Add cardamom powder and edible camphor (if using) to this syrup and give it a mix.
    11. Now add this syrup to the rice lentil mixture and give it a good mix.
    12. In the remaining ghee, toast the cashews and raisins.
    13. Add it to the rice mixture. Give it a good mix.
    14. Garnish with a few more roasted cashews (if needed) and serve.
    15. Recipe courtesy: Dhivya Karthik


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