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Loading...A beloved South Indian festive dessert made by slowly simmering rice in whole milk until thick and creamy, then sweetening with sugar and perfuming with cardamom and saffron. Topped with golden ghee-toasted cashews and plump raisins, it is traditionally served warm at temples, weddings, and family celebrations.
Prep Time10 mins
Cook Time50 mins
Total Time60 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 14 gFat
- 7 gSaturated Fat
- 58 gCarbs
- 1 gFiber
- 28 gSugar
- 8 gProtein
- 95 mgSodium
- 290 mgPotassium
- 220 mgCalcium
- 1.2 mgIron
- 1 mgVitamin C
- 130 mcgVitamin A
Ingredients
For the pudding
- 1/2 cup short-grain rice (sona masuri or basmati), rinsed until water runs clear
- 4 cups whole milk
- 1/2 cup granulated sugar, or to taste
- 1/4 teaspoon ground cardamom
- A pinch of saffron threads (optional)
- 2 tablespoons ghee
- 10 raw cashews, halved
- 1 tablespoon golden raisins
Directions
- Rinse the rice in cold water 3 to 4 times until the water runs clear, then drain thoroughly and set aside.
- Heat the ghee in a heavy-bottomed saucepan over medium heat. Add the cashews and sauté until golden brown, about 2 minutes, then add the raisins and cook for 30 seconds until plump. Remove the nuts and raisins with a slotted spoon and set aside.
- Add the drained rice to the remaining ghee and toast for 1 to 2 minutes, stirring constantly, until the grains look slightly translucent.
- Pour in the whole milk and bring to a gentle boil, then reduce the heat to low. Simmer uncovered, stirring every few minutes to prevent scorching, for 35 to 40 minutes until the rice is very soft and the mixture has thickened considerably.
- Stir in the sugar, ground cardamom, and saffron threads if using. Continue to simmer for another 5 to 7 minutes, stirring often, until the pudding coats the back of a spoon and reaches a creamy, porridge-like consistency.
- Remove from heat; the pudding will thicken further as it cools. Stir in the reserved toasted cashews and raisins.
- Serve warm, at room temperature, or chilled, garnished with a few extra nuts if desired.
Cook’s Notes
- Use full-fat whole milk for the richest, creamiest texture; reduced-fat milk yields a noticeably thinner pudding.
- Stir frequently while simmering, especially toward the end, to keep the milk from scorching on the bottom of the pan.
- The pudding thickens significantly as it cools, so stop cooking when it looks slightly looser than your desired final consistency.
- For a vegan variation, swap the whole milk for full-fat coconut milk and the ghee for coconut oil for a tropical version.
- Soaking the rice in water for 20 to 30 minutes before cooking shortens the simmering time and gives an extra-soft texture.
