Easy Rice Pradhaman
A sweet, unctuous coconut milk and jaggery-based rice dessert.
Ingredients
- 100 g black or red Kerala rice
- 200 g jaggery
- 350 ml thin coconut milk
- 150 ml thick coconut milk
- 2 tbsp ghee
- ½ tsp cardamom powder
- ⅛ tsp nutmeg, grated (optional)
- ½ tsp cumin powder
- 1 tbsp cashew nuts
- 1 tbsp raisins
- 2 tbsp coconut sliced into thin, 1-inch long slivers
- ¼ tsp salt
Instructions
- Wash the rice a few times in plenty of water and soak for a couple of hours
- Cook the rice in a pressure cooker in 2.5 times the quantity of water. Keep the flame on medium and switch off the stove after 5-6 whistle. Allow the cooker to cool, then open and drain the rice.
- While the rice is cooking, heat the ghee in a pan pan a low flame and fry the coconut slices till they turn golden. Set them aside and in the same ghee, quickly fry the cashews and raisins taking care not to burn them.
- Melt the jaggery in a saucepan with a couple of tablespoons of water on a low flame and strain.
- Pour the jaggery and the remaining ghee (add a little more if you wish) into a wide, deep pan, add the cooked rice and cook till the water evapourates and you have a thick, sticky mixture.
- Pour in the thin coconut milk and bring to a simmer. Let this cook for 30-40 minutes till the rice is cooked to the desired consistency and till the pradhaman mixture reduces to a porridge-like consistency (depending on your preference).
- Now add all the spices and salt and cook for 30 seconds before adding the thick coconut milk and the fried coconut and nuts. Mix well. Cook for a minute more without boiling and turn off the heat.