Rice pudding made with jaggery


  • 1/2 cup Rice, washed soaked in water for at least 30 minutes
  • 2 1/2 cups Milk
  • 1/4 cup Jaggery, as per taste
  • 3 tablespoons Sugar, as per taste
  • 1/2 teaspoon Ground Cardamom
  • 3 tablespoons cashews, almonds and raisins
  • 1 tablespoon ghee


  1. Ghee roast dry fruits till light golden. Keep aside.
  2. Pressure cook rice along with water. Keep aside.
  3. Bring milk to boil. Add cooked rice. Continue heating till mixture thickens.
  4. Sprinkle ground cardamom. Mix well and stop heating. Adjust taste with sugar and jaggery. Garnish with roasted nuts.
  5. Serve Paravannam warm or chilled.

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