Kerala Rice Flake and Jaggery Pudding

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A beloved festive pudding from Kerala traditionally prepared during Onam, featuring soft rice flakes simmered in fragrant jaggery-sweetened coconut milk with ghee-roasted nuts. The dish balances the deep caramel notes of palm jaggery with the rich, creamy warmth of fresh coconut milk for an indulgent yet comforting dessert.

Nutrition Facts

Per serving (estimated)

• 425 kcalCalories
• 22 gFat
• 15 gSaturated Fat
• 58 gCarbs
• 1 gFiber
• 40 gSugar
• 4 gProtein
• 35 mgSodium
• 280 mgPotassium
• 60 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the pudding

• 1 cup rice ada (thin rice flakes)
• 1.5 cups grated dark palm jaggery
• 2 cups thin coconut milk (second extract)
• 1 cup thick coconut milk (first extract)
• 2 tbsp ghee
• 1/2 tsp cardamom powder
• 1/4 tsp dried ginger powder

For the garnish

• 12 cashew halves
• 2 tbsp golden raisins
• 2 tbsp thin coconut slices
• 1 pinch powdered cardamom

Directions

1. Soak the rice ada in warm water for about 20 minutes until the flakes are soft and pliable, then drain and set aside.
2. In a heavy-bottomed pan, combine the grated jaggery with the thin coconut milk and warm gently, stirring until the jaggery fully dissolves; strain through a fine sieve to remove impurities.
3. Bring the sweetened coconut milk to a gentle boil, add the drained rice ada, and simmer for 10-12 minutes, stirring occasionally, until the flakes are tender and the mixture thickens slightly.
4. Lower the heat and pour in the thick coconut milk, stirring gently to combine; do not boil vigorously once the thick milk is added to prevent curdling.
5. In a small pan, heat the ghee and fry the cashews, raisins, and coconut slices separately until the cashews turn golden, the raisins plump up, and the coconut becomes crisp and lightly browned.
6. Stir the cardamom powder and dried ginger into the pudding, then simmer for another 2-3 minutes until everything is well incorporated and the consistency is creamy but pourable.
7. Spoon the pudding into serving bowls and garnish with the fried cashews, raisins, crisp coconut bits, and a final pinch of cardamom before serving warm.

Cook’s Notes

• Always add the thick coconut milk at the end over low heat to prevent the pudding from curdling and to preserve its rich, creamy texture.
• Choose dark palm jaggery over refined sugar for an authentic deep, caramel-like flavor with mineral complexity.
• Freshly extracted coconut milk yields the best flavor; canned coconut milk can be substituted but will be less aromatic.
• Leftover pudding thickens as it cools; loosen with a splash of warm milk when reheating on the stove.
• For a vegan version, substitute ghee with coconut oil for frying the nuts and garnishes.

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