Jaggery-Sweetened Rice Pudding

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A traditional Bengali dessert with short-grain rice simmered in milk with jaggery and cardamom for deep caramel notes. This Indian recipe, ready in about 55 minutes, pairs short-grain rice, water, whole milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 short-grain rice
• 2 cups water
• 2 cups whole milk
• 1/4 cup jaggery
• 1/2 tsp ground cardamom
• 2 tbsp cashews
• 1 tbsp ghee

Instructions

1. Step 1: Rinse 1/2 cup short-grain rice under cold water until the water runs clear, then drain.
2. Step 2: In a medium saucepan, combine the rinsed rice, 2 cups water, and 1 tbsp ghee. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and water is absorbed.
3. Step 3: Stir in 2 cups whole milk, 1/4 cup grated jaggery, and 1/2 tsp ground cardamom. Cook over medium-low heat, stirring frequently, for 15-20 minutes until mixture thickens to a pudding consistency.
4. Step 4: Stir in 2 tbsp chopped cashews and cook for 2 more minutes.
5. Step 5: Remove from heat and let cool for 10 minutes before serving.