Photo: Sharvarism · CC BY-SA 4.0 · Wikimedia Commons

Jammukashmir · Dessert

Kashmiri Jaggery Pudding

Traditional 8. Kashmiri Jaggery Pudding recipe

🧺 Ingredients

• 1 cup whole wheat flour (150g)
• 3 tbsp ghee (45g)
• ¾ cup jaggery (150g, crushed)
• 2 cups water (480ml)
• ½ tsp cardamom powder (1g)
• 3-4 saffron threads (0.4g), soaked in 2 tbsp warm milk
• ¼ tsp black pepper (powdered, 0.5g)
• Pinch salt
• 2 tbsp almonds (12g, sliced)
• 1 tbsp cashews (8g, halved)
• 1 tbsp raisins (8g)

👩‍🍳 How to make Kashmiri Jaggery Pudding

1. Heat 2 tbsp ghee in heavy pan on low-medium heat
2. Add whole wheat flour, roast on low heat 4-5 min stirring constantly
3. Flour should turn golden, smell nutty (don't brown or burn)
4. Add jaggery to roasted flour, stir well (jaggery mixes with flour-ghee mixture)
5. Pour 2 cups water gradually while stirring (add in 3-4 portions to avoid lumps)
6. Stir constantly as mixture comes together
7. Bring to boil on medium heat
8. Reduce heat to low, simmer uncovered 12-15 min stirring frequently
9. Mixture should thicken, become creamy, halwa-like consistency
10. Halwa should come away from pan sides when stirred
11. Add cardamom powder, black pepper, salt
12. Add saffron milk with threads, fold in gently
13. Meanwhile, heat remaining 1 tbsp ghee in small pan
14. Add almonds, fry 1.5 min until golden
15. Add cashews, fry 1 min
16. Add raisins, fry 30 sec
17. Pour ghee-nut mixture into halwa, fold in gently
18. Serve warm or at room temperature
19. Visual cue: Golden-brown thick pudding texture, glossy from ghee, visible nuts and raisins, warm to hot temperature, aromatic jaggery-cardamom scent
20. ---

Track the macros of Kashmiri Jaggery Pudding and 100s of Indian dishes with Nutri Macro India.