Authentic Rice & Jaggery Recipe – Traditional Indian Sweet Prasadam

Last Updated on 4 months by Neha Deshmukh

Authentic Rice & Jaggery Recipe – Traditional Indian Sweet Prasadam

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a traditional Rice & Jaggery sweet, often made as Prasadam for festivals and special occasions. It’s a simple dish, but bursting with flavour and holds so many warm memories for me. I remember helping my grandmother make this as a child, the sweet aroma filling the entire house. It’s pure comfort food, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This recipe isn’t just about a delicious dessert; it’s about connecting with tradition. It’s relatively easy to make, even if you’re new to Indian cooking. Plus, it’s naturally gluten-free and can easily be adapted to be vegan! The combination of sweet jaggery, fragrant cardamom, and crunchy nuts is simply irresistible.

Ingredients

Here’s what you’ll need to create this delightful treat:

• 1 cup Rice
• 1.5-2 cups Jaggery (adjust to your sweetness preference)
• 1.5 cups Ghee (that’s about 340ml or 11.5oz)
• 1 tsp Cardamom powder
• A handful Cashews
• A handful Raisins
• 3 cups Water (about 720ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Rice Varieties for Optimal Texture: While any short-grain rice will work, I find Sona Masoori rice gives the best, slightly sticky texture. You could also use Basmati, but it tends to be less sticky.
• Understanding Jaggery: Types and Flavor Profiles: Jaggery is unrefined sugar, and comes in different colours depending on the sugarcane used. Darker jaggery has a more robust, molasses-like flavour, while lighter jaggery is milder. I usually use a mix!
• The Importance of Ghee in Indian Cooking: Ghee isn’t just a fat; it adds a unique nutty flavour and richness. It’s considered sacred in Ayurveda and is believed to have many health benefits. Don’t skimp on the ghee – it’s key to the texture and taste!
• Cardamom: Aromatic Spice & Its Benefits: Freshly ground cardamom is always best. It adds a beautiful fragrance and warmth.
• Cashews & Raisins: Quality & Regional Variations: Use good quality cashews – they should be plump and not stale. In some regions, almonds and pistachios are also added. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the rice in the water until most of the water has evaporated. It shouldn’t be completely dry, just mostly absorbed.
2. Now, add the jaggery and cook for about 10 minutes, stirring constantly. This is where your arm gets a workout! The jaggery needs to melt completely and blend with the rice.
3. Stir in 1 tablespoon of ghee and keep stirring. See how it starts to come together?
4. Gradually add the remaining ghee, a little at a time, while stirring. Keep stirring until the mixture stops absorbing the ghee. This is how you achieve that lovely, glossy texture.
5. While the rice is cooking, in a separate pan, sauté the cashews and raisins in a little ghee until they turn golden brown. Keep a close eye on them – they burn easily!
6. Once the cashews and raisins are ready, add them to the rice mixture.
7. Finally, stir in the cardamom powder. Give it a good mix, and that’s it!
8. Serve warm as a traditional dessert or Prasadam.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Achieving the Perfect Consistency: The mixture should be thick and glossy, and it should coat the back of a spoon.
• Preventing Sticking & Burning: Use a heavy-bottomed pan to prevent sticking. And remember, constant stirring is your best friend!
• Enhancing the Cardamom Flavor: Lightly crush the cardamom pods before grinding to release more flavour.
• Roasting Cashews & Raisins to Perfection: Don’t overcrowd the pan when roasting the nuts and raisins. Roast them in batches for even browning.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation (Using Plant-Based Ghee): Simply substitute the ghee with a good quality plant-based ghee. The flavour will be slightly different, but still delicious!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your ghee and cardamom powder are pure and don’t contain any gluten-based additives.
• Adjusting Sweetness Levels: Feel free to adjust the amount of jaggery to your liking. Start with 1.5 cups and add more if needed.
• Festival Adaptations (Janmashtami, Pongal, etc.): This is traditionally made for Janmashtami (Krishna’s birthday) and Pongal (harvest festival). You can add a pinch of saffron for a festive touch.
• Regional Variations (Maharashtra, South India): In Maharashtra, they sometimes add a little coconut to the mixture. In South India, you might find variations with more ghee and a slightly different spice blend.

Serving Suggestions

This Rice & Jaggery sweet is best served warm. It’s delicious on its own, or you can pair it with a glass of milk or a cup of chai. It’s also wonderful to offer as Prasadam after prayers.

Storage Instructions

You can store leftover Rice & Jaggery sweet in an airtight container at room temperature for up to 2-3 days. It might become a little firmer as it cools, but you can gently reheat it with a little ghee.

FAQs

Let’s answer some common questions:

What type of rice is best for this recipe?
I recommend Sona Masoori rice for the best texture, but any short-grain rice will work.

Can I use sugar instead of jaggery? What adjustments should I make?
Yes, you can use sugar, but the flavour will be different. Jaggery has a unique molasses-like flavour that sugar doesn’t have. You might need to reduce the amount of sugar slightly, as it’s sweeter than jaggery.

How do I know when the rice is cooked properly?
The rice should be mostly cooked through, with most of the water absorbed. It shouldn’t be completely dry, but it shouldn’t be mushy either.

What is the significance of this dish as a ‘Prasadam’?
Prasadam is a sacred offering made to deities. It’s believed to be blessed and is consumed with reverence. This sweet is often made for festivals and offered to Lord Krishna.

Can this be made ahead of time? If so, how should it be reheated?
Yes, you can make it a day ahead. Store it in an airtight container and reheat gently with a little ghee.

Is it possible to add other dry fruits to this recipe?
Absolutely! Feel free to add almonds, pistachios, or any other dry fruits you like.

Enjoy making this special recipe! I hope it brings you as much joy as it brings me. Let me know how it turns out in the comments below!