A creamy-sweet festive dessert with rice, fresh coconut, Jaggery, saffron and aromatic nuts – inspired by South Indian cuisine, Ayurveda-balanced and full of soul warmth.
Ingredients (for 4 servings)
Base:
100 g light arborio or short-grain rice
2 fresh coconuts (finely chopped)
100 g Jaggery (alternatively: whole cane sugar)
300 ml water (plus soaking water)
Spices & Aromatics:
3 cardamom pods (slightly crushed)
1 tbsp ground cardamom
5 saffron threads (soaked in a little water)
Topping:
1 tbsp Ghee
2 tbsp almonds
2 tbsp pistachios or pecans
2 tbsp raisins
Instructions (approx. 45 minutes + soaking time)
Soak & prepare rice: Soak the rice in water for at least 1 hour. Then drain and blend with coconut pieces and some soaking water into a paste.
Caramelize sugar: Slowly melt Jaggery or sugar in a deep pot over medium heat – do not stir, just swirl.
Cook rice: Add coconut-rice paste with 300 ml water and the cracked cardamom pods to the sugar. Bring to a boil and simmer over low heat for approx. 20 minutes until the mixture becomes creamy.
Refine: Add ground cardamom and saffron with soaking water, let steep for 5 minutes with heat off. Pour into small bowls.
Roast nuts & raisins: Heat Ghee in a pan, toast nuts until golden brown, briefly toast raisins as well. Sprinkle over the rice.
Ayurveda Tips:
Best time of day: Ideal as a nourishing dessert after lunch or as a festive dish.
Constitution: Particularly strengthening for Vata and balancing for Pitta; Kapha only in moderation – reduce sweetness if needed.
Tip: For extra depth, stir in some grated nutmeg or a pinch of cinnamon.
Nutrition Facts per Serving
| Nutrition Facts | Amount | % NRV* |
|---|---|---|
| Calories | 260 kcal | 13.0% |
| Protein | 3.2g | 6.4% |
| Carbohydrates | 30.5g | 10.2% |
| Fat | 13.8g | 19.7% |
*Based on a 2000-calorie diet
