Coconut and Jaggery Pudding

Ingredients

Coconut flakes

1/2 cup, for garnish

Water

1/2 cup

Ghee

2 tablespoons

Raisins

1/4 cup

Cashews

1/4 cup, chopped

Cardamom powder

1 teaspoon

Rice flour

1/4 cup

Jaggery

3/4 cup, grated

Coconut milk

2 cups

Instructions

1. In a medium saucepan, gently heat the coconut milk over medium heat, stirring occasionally to prevent scorching.
2. Once warm, add the grated jaggery to the coconut milk, stirring continuously until the jaggery melts completely and is well combined.
3. In a separate bowl, mix the rice flour with 1/2 cup of water to create a smooth paste, ensuring there are no lumps.
4. Gradually add the rice flour paste to the warm coconut milk mixture, stirring continuously to maintain a smooth consistency.
5. Add the cardamom powder and mix well, infusing the pudding with aromatic flavors.
6. In a small frying pan, heat the ghee over medium heat. Add the chopped cashews and raisins, frying them until they turn golden brown and fragrant.
7. Remove the pan from heat and add the fried cashews and raisins to the coconut milk mixture, stirring to combine.
8. Reduce the heat to low and cook the mixture for 10-15 minutes, stirring occasionally, until it thickens to a pudding-like consistency.
9. Once thickened, remove from heat and let it cool for about 5-10 minutes.
10. Pour the pudding into individual serving bowls or a large serving dish, smoothing the top with a spatula.
11. Garnish with coconut flakes on top for added texture and flavor.
12. Refrigerate for at least 2 hours or until set and chilled.
13. Serve the pudding cold and enjoy the tropical bliss!