Bengali Coconut and Jaggery Rice Pudding

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A creamy rice pudding sweetened with jaggery and enriched with coconut milk, offering a traditional Bengali dessert with a delicate caramel flavor. This Indian-inspired recipe, ready in about 40 minutes, layers basmati rice, rinsed, water, coconut milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 3, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup basmati rice, rinsed
• 1 cup water
• 1 cup coconut milk
• 3/4 cup jaggery, grated
• 1/2 tsp cardamom powder
• 2 tbsp chopped cashew nuts
• 1 tbsp ghee

Instructions

1. Step 1: Combine 1/2 cup rinsed basmati rice and 1 cup water in a saucepan and bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes until the rice is soft and water is absorbed.
2. Step 2: Stir in 1 cup coconut milk and 3/4 cup grated jaggery, then cook uncovered over low heat, stirring frequently for 10 minutes until the mixture thickens and becomes creamy.
3. Step 3: Add 1/2 tsp cardamom powder and mix well for fragrant sweetness.
4. Step 4: In a small pan, heat 1 tbsp ghee over medium heat and lightly toast 2 tbsp chopped cashew nuts until golden, about 2 minutes.
5. Step 5: Stir half of the toasted cashews into the pudding and reserve the rest for garnish.
6. Step 6: Serve the pudding warm or chilled, garnished with the remaining toasted cashews.