Rice and lentil sweet pudding
Traditional rice and lentil pudding recipe simplified and made in 8 minutes
Servings 6
Calories 297kcal
Equipment
- Instant pot
Ingredients
- Basmati rice - 1 cup
- Lentil used here - Split mung beans - 1/2 cup
- Jaggery - 1 cup or less hard or soft can be used
- Milk - 2 cups full fat preferably
- Water - 4 1/2 cups 1 1/2 cups for jaggery + 3 cups for rice
- Raisins - 1 handful
- Cashew nut - 1 handful
- Cardamom - 5
- Ghee - 1/2 cup Use unsalted melted butter instead
Instructions
- Dry roast the lentil on low heat in an empty pan until the nutty aroma comes. Do not let it brown.
- Wash the rice and lentil well then soak both together for 20 minutes
- In the instant pot insert pan put the jaggery and pour 1 1/2 cups of water.
- Into the instant pot's main cooking pot add the soaked and drained rice and lentil. Measure 3 cups of water and pour on top of it. Now measure 2 cups of milk and pour that too. Mix well.
- Put the raised stand on top of the rice. Then put the insert pan with jaggery on top of it cover with its lid (see notes below) . Now cover the instant pot with the main lid.
- On the instant pot :* Turn the nozzle to sealing position .Press the manual mode or the pressure cooker mode on.* On the high pressure: press on the plus sign and go to 8 minutes.* Do not disturb it until the instant pot's pressure releases naturally. ( The small lock button will go down) This might take around 10 -15 minutes. * Press cancel to switch off the instant pot.
- Open the instant pot's lid and carefully remove the insert pan and stand.
- Mix the rice mixture until well mashed.
- Pour the jaggery mixture over it and mix well until well combined.
- Heat ghee in a small pan and add the cashew nut when it heats up. Allow it to brown evenly. Remove it and add raisins when it puffs up add the cardamom give it a give it few seconds to heat up. Now pour the entire thing on the prepared sweet pudding. Give it a good stir and serve warm.
- Garnish with rose petals for added flavor.