Rose-Scented Basmati Rice Pudding: A South Indian Delight
30 minutes
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About Rose-Scented Basmati Rice Pudding: A South Indian Delight
Indulge in the delicate aroma and creamy texture of this Rose-Scented Basmati Rice Pudding, a beloved South Indian dessert. Fragrant basmati rice simmers gently in rich milk, infused with the captivating essence of roses, creating a truly unforgettable culinary experience. Sweetened to perfection, it's crowned with crunchy cashews and raisins for a delightful textural contrast.This versatile pudding is equally delicious served warm for a cozy treat or chilled for a refreshing end to a meal. Its exquisite floral notes and creamy richness make it ideal for special occasions or any time you crave a unique and delightful dessert.Easy to prepare and endlessly comforting, this recipe is perfect for both novice and experienced cooks. Prepare to be transported to the fragrant spice markets of South India with every bite!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Rice Pudding
- 1/2 cup Basmati Rice
- 2 cup Milk
- 1 cup Water
- 1/3 cup Sugar adjust to your sweetness preference, granulated
- 3 drops Rose Water use a high-quality brand for the best flavor
- 1/4 tsp Salt enhances the flavor of the milk
Instructions
Prepare the Nuts
- Roast the cashews and raisins in a tablespoon of ghee over medium heat until lightly browned and fragrant. Set aside.
Toast the Rice
- In the same pan, add the basmati rice and toast gently over medium heat for 2-3 minutes, until lightly golden. Be careful not to burn the rice.
Grind the Rice (Optional)
- Allow the toasted rice to cool slightly. You can optionally grind it roughly – not to a fine powder, but to a coarser texture. This step is optional and helps the rice cook more evenly.
Cook the Rice Pudding
- In a medium saucepan, combine the milk, water, and salt. Bring to a simmer over medium heat. Add the toasted rice (ground or unground) and stir well.
Simmer and Sweeten
- Reduce the heat to low and simmer for 10-12 minutes, stirring occasionally, until the rice is cooked through and the pudding has thickened. Stir in the sugar and continue to cook for another 2-3 minutes.
Finish and Serve
- Stir in the rose water or essence, and the roasted cashews and raisins. Mix well and cook for another minute. Remove from heat. Serve warm or chilled.
Recipe Notes
Expert Tips for the Perfect Rose Rice Pudding
- For an even creamier pudding, use full-fat milk.
- If you don't have ghee, you can use butter or coconut oil instead for roasting the nuts.
- Adjust the amount of sugar to your liking. You can also add a pinch of cardamom powder for an extra layer of flavor.
- For a more intense rose flavor, add a few extra drops of rose water, or steep a few rose petals in the milk before cooking.
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Recipe Nutrition
Calories: 677kcalCarbohydrates: 59gProtein: 21gFat: 43gSaturated Fat: 1gPolyunsaturated Fat: 12.6gMonounsaturated Fat: 25.2gCholesterol: 8mgFiber: 3gSugar: 36g
Ranjani Raj
Articles: 29
4 Comments
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Yum! This recipe is a must-try.
Such a lovely dish! Thanks for sharing.
Great recipe! I’m eager to try it.
This looks so inviting! Thank you.