Directions:
- Add rice and water to a pot on a high flame and bring to a boil.
- Lower the flame to low and simmer covered until the rice is cooked, about 15 minutes.
- Uncover, add jaggery and 2 1/2 tablespoons of ghee and let the mixture simmer on the low flame, stirring every 2 minutes.
- When the mixture starts to thicken to the consistency of pourable custard (about 10 minutes), remove from flame.
- Sprinkle cardamom powder over the pudding.
- In a small skillet, roast the broken cashewnuts in 1/2 tbsp ghee and pour over the pudding.
- Mix well, and serve immediately, or cold, after refrigeration.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 318.43 Kcal (1333 kJ) | ||
| Calories from fat | 73.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.16g | 13% | |
|---|---|---|---|
| Cholesterol | 18.94mg | 6% | |
| Sodium | 16.44mg | 1% | |
| Potassium | 268.54mg | 6% | |
| Total Carbs | 59.73g | 20% | |
| Sugars | 23.2g | 93% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 1.4g | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 412.4mg | 41% | |
| Amount Per 100 g | |||
| Calories | 208.39 Kcal (872 kJ) | ||
| Calories from fat | 48.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.34g | 13% | |
|---|---|---|---|
| Cholesterol | 12.4mg | 6% | |
| Sodium | 10.76mg | 1% | |
| Potassium | 175.74mg | 6% | |
| Total Carbs | 39.09g | 20% | |
| Sugars | 15.19g | 93% | |
| Dietary Fiber | 0.45g | 3% | |
| Protein | 0.92g | 3% | |
| Iron | 0.5mg | 4% | |
| Calcium | 269.9mg | 41% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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