Directions

Roast the Nuts and Raisins:

1. Set a pan over low-medium heat and add 1 teaspoon of butter.

2. Once the butter is hot, add the 1/4 cup whole almonds. Stir-saute for 1 to 2 minutes until lightly roasted.

3. Add the 1/4 cup cashews and continue to roast for 1 more minute.

4. Finally, add the 1/4 cup raisins and stir-roast for just 10 seconds.

5. Remove the pan from the heat and transfer the roasted nuts and raisins to a clean, dry plate. Set aside.

Prepare the Jaggery Water:

1. Wipe the pan clean with a paper towel and return it to the stove.

2. Add 2.5 cups of water and 3/4 cup of jaggery powder to the pan.

3. Mix well and heat the mixture, stirring until the jaggery completely dissolves.

4. Bring the mixture to a simmer, then remove the pan from the heat and set it aside.

Roast the Rajgira Flour:

1. Set a separate large pan over low-medium heat.

2. Add 1/4 cup of melted butter and let it heat for about 15 seconds.

3. Add 1 cup of Rajgira Flour to the melted butter.

4. Stir constantly over low heat for 7-8 minutes until the flour turns golden brown and releases a nutty aroma.

Cook the Pudding:

1. Carefully add the prepared jaggery water to the roasted rajgira flour in the pan.

2. Stir constantly over low-medium heat to prevent lumps.

3. Cook until the mixture thickens and becomes nice and smooth, resembling a pudding.

Finish and Serve:

1. Once the pudding is smooth and cooked, add about 3/4 of the reserved roasted nuts and raisins.

2. Add 1/4 teaspoon of cardamom powder and give everything a quick mix to combine.

3. Transfer the Rajgira Pudding to serving bowls.

4. Top with the remaining roasted nuts and raisins.

5. For extra flavour, you may sprinkle a little more cardamom powder on top.

6. Enjoy!