Toasted Mung Bean Rice Pudding with Saffron and Jaggery
A traditional Indian dessert that transforms simple ingredients into comfort food gold. Toasted split mung beans add nutty depth to creamy jasmine rice pudding, while cardamom and saffron create aromatic warmth. Jaggery provides earthy sweetness that refined sugar cannot match, and ghee-fried cashews and raisins offer textural contrast. Perfect for festivals, special occasions, or when craving authentic Indian flavors. This version balances richness with reduced-fat milk while maintaining the luxurious mouthfeel that makes this pudding so beloved.
Ingredients
- 1 cup jasmine thai rice
- ½ cup split dehusked mung beans, toasted golden
- 2 cups reduced fat milk, plus extra as neededwhole milk1:1vegetarian
richer texture
- 5 pods cardamom seeds, crushed
- 10 strands saffron
- ½ cup jaggery or gud
- 2 tablespoons raisins
- 2 tablespoons cashewnuts, broken into bits
- ¼ cup ghee
- 2 tablespoons water
Instructions
- 1
Combine toasted mung beans and rice with milk and cook until well cooked and mashed up, ideally using a pressure cooker
- 2
Crumble jaggery into microwave-safe bowl, add water and heat to dissolve lumps, then strain to remove grit
- 3
Heat ghee in dutch oven and fry raisins and cashews until raisins plump and cashews turn golden brown, then remove and set aside
- 4
Add saffron strands to warm milk and rub with fingers to release aroma and color
- 5
Add rice and mung bean mixture to remaining ghee and stir to combine well
- 6
Add melted jaggery, saffron mixture and crushed cardamom, lower heat, cover and cook for 5-10 minutes
- 7
Add extra milk if mixture appears too thick
- 8
Remove from heat, add fried raisins and cashews and serve warm or chilled
Tips
Toast mung beans in a dry pan until fragrant and golden for deeper nutty flavor that transforms the pudding's taste profile.
Rub saffron strands between your fingers in warm milk to fully release the color and aroma compounds.
Adjust consistency with extra milk as the pudding thickens upon cooling, especially if serving chilled.
Good to Know
Refrigerate up to 3 days covered. Stir before serving as it thickens when cold.
Can be made 1 day ahead. Add extra milk when reheating if too thick.
Serve warm or chilled. Garnish with additional cashews and raisins if desired.
Common Mistakes
Cook mung beans and rice thoroughly to avoid grainy texture in final pudding.
Strain jaggery syrup to avoid gritty bits that ruin the smooth pudding texture.
Substitutions
FAQ
Can I substitute regular sugar for jaggery?
Yes, use brown sugar or white sugar in equal amounts, though you'll lose the distinctive earthy sweetness and mineral notes that jaggery provides to this traditional recipe.
What if I don't have a pressure cooker?
Cook the rice and mung beans in a heavy-bottomed pot with extra liquid, stirring frequently and cooking longer until completely soft and mashable.
How long does this pudding keep refrigerated?
Store covered in refrigerator for up to 3 days. The pudding thickens when cold, so add milk when reheating or serving chilled.