Toasted Mung Bean & Rice Pudding. – a delicious recipe with jasmine tai rice, beans, milk, cardamon seeds, saffron, jaggery. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the toasted mung bean and rice with the milk till well cooked & 'mashed up' (ideally with a pressure cooker). Set aside.
2
Crumble the jaggery/gud into a microwave safe bowl and add 2 tablespoons of water. Heat in microwave to dissolve the lumps. Strain to remove any grit. Set aside
3
Heat the ghee in a dutch oven pan & add the raisins & cashewnuts, fry till the raisins plump up and the cashews turn golden brown, remove them from the ghee & set aside.
4
Add the saffron strands to about 1/4 cup warm milk, rub with fingers to release the aroma & color.
5
Add the rice & mung bean mixture to the ghee & stir to combine well. Add the melted jaggery , saffron strands & crushed cardamom. Lower heat, cover & cook for about 5-10 minutes. Add extra milk if the mix appears too thick.
6
Remove from heat, add the raisins & cashews & serve either warm or chilled.
279
kcal
Calories
4
g
Fat
50
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup jasmine tai rice, 1/2 cup split dehusked mung beans, toasted golden, 2 cups reduced fat milk plus extra as needed, 5-6 pods cardamon seeds, crushed, and more.
Yes, Toasted Mung Bean & Rice Pudding. falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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