Toasted mung bean & rice pudding.

Pongal
Course Desserts

Ingredients in this Recipe

  • 1 cup jasmine tai rice
  • 1/2 cup jaggery or 'gud' (from the Indian grocery stores)
  • 1/2 cup split dehusked mung beans, toasted golden
  • 1/4 cup ghee
  • 10 12 strands saffron
  • 2 cups reduced fat milk plus extra as needed
  • 2 tablespoons raisins

Recipe Preparation

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