1. Add rice and water to a pot on a high flame and bring to a boil. 2. Lower the flame to low and simmer covered until the rice is cooked, about 15 minutes. 3. Uncover, add jaggery and 2 1/2 tablespoons of ghee and let the mixture simmer on the low flame, stirring every 2 minutes. 4. When the mixture starts to thicken to the consistency of pourable custard (about 10 minutes), remove from flame. 5. Sprinkle cardamom powder over the pudding. 6. In a small skillet, roast the broken cashewnuts in 1/2 tbsp ghee and pour over the pudding. 7. Mix well, and serve immediately, or cold, after refrigeration. ---------------------------------------------------------------------------
Nutrition
Ingredients
