Jaggery Milk Pudding

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 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.
  • Recipe courtesy: Dhivya Karthik
  • http://chefinyou.com/