|Rice||1 1⁄2 Cup (24 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs) (If using Skimmed Milk)|
|Jaggery||1 Cup (16 tbs), crumbled (Panela)|
|Coconut powder||2 Tablespoon|
|Ghee/Clarified butter||2 Tablespoon|
|Cardamom powder||1⁄2 Teaspoon|
|Chopped cashews||2 Tablespoon|
Wash Rice. Add Milk and Water and cook. When the rice is almost done, add 1 tbs clarified butter, coconut powder and cardamom powder and stirr in well. Once the rice in done, while it is still very warm, add the jaggery and mix well making sure no lumps of jaggery are left. Also before mixing in the jaggery, make sure the milk has evaporated from the dish.
Roast cashews and raisins in 1 tbs ghee. Top the rice pudding with raisins and cashew.