Total Time
9hrs 20mins
Prep 9 hrs
Cook 20 mins

This is this week's winning recipe in the Thursday magazine. It was submitted by Sabeena Rafek!

Ingredients Nutrition


  1. Soak raw rice in water for 8 hours.
  2. Grate coconut.
  3. Finely blend it in a mixer with 1 cup of water.
  4. Sieve it.
  5. Your thick coconut milk is ready.
  6. Keep aside.
  7. Repeat the same procedure to get 3 more cups of diluted coconut milk.
  8. Finely blend the soaked rice with the thick coconut milk.
  9. Add 1 1/2 cups of sugar.
  10. Blend again till the rice batter is finely done.
  11. Add the remaining sugar, egg and 2 cups of diluted milk.
  12. Blend again.
  13. Pour the batter in a vessel.
  14. The rice batter must be free-flowing in consistency.
  15. If it is not, add a third cup of diluted milk.
  16. Mix well.
  17. Heat a large stainless steel vessel.
  18. Add 2 cups of water.
  19. Place a smaller vessel inside this larger vessel with a little water and cover the larger one with a lid.
  20. Grease 2 or 3 round elevated stainless steel plates with ghee.
  21. When the water in the vessel heats up, place the greased plate over the smaller vessel.
  22. Pour the rice batter to the needed level.
  23. Close with a lid.
  24. Adjust the stove on low-medium heat.
  25. After 10 minutes, the mixture will coagulate.
  26. Sprinkle few cumin seeds over it.
  27. To check the cooked pudding, poke it with the tip of a spoon.
  28. If the mixture doesn't stick to the spoon, the pudding is done.
  29. Remove the plate.
  30. Allow it to cool.
  31. Cut into desired shapes.
  32. Repeat the process using other plates.
  33. Note: Avoid over-heating of pudding.
  34. To attract little kids to this pudding, roast few cashewnuts in ghee.
  35. Garnish the plain pudding with these.
  36. Spill few drops of melted chocolate over it.
  37. Dig in!