Coconut and Jaggery Pudding

This creamy and delicious coconut and jaggery pudding is a perfect dessert for any occasion.

Ingredients - Serves 6

In a saucepan, heat the coconut milk over medium heat.
Add the grated jaggery and stir until it melts and combines with the coconut milk.
In a separate bowl, mix the rice flour with water to make a smooth paste.
Slowly add the rice flour paste to the coconut milk mixture, stirring continuously to avoid lumps.
Add cardamom powder and mix well.
In a small pan, heat ghee and fry the cashews and raisins until golden brown.
Add the fried cashews and raisins to the coconut milk mixture and mix well.
Cook the mixture on low heat for about 10-15 minutes, stirring occasionally, until it thickens to a pudding-like consistency.
Remove from heat and let it cool for a few minutes.
Pour the pudding into individual serving bowls or a large serving dish.
Garnish with coconut flakes.
Refrigerate for at least 2 hours or until set.
Serve chilled and enjoy!