Sohra Pudding

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Recipe

Ingredients

1 cup	sticky rice
2 cups	water
1 cup	coconut milk
1/2 cup	jaggery
1/4 teaspoon	salt
1 teaspoon	cardamom powder
2 tablespoons	raisins
2 tablespoons	chopped cashews

Instructions

1. 1 Wash the sticky rice thoroughly and soak it in 2 cups of water for 30 minutes.
2. 2 Drain the rice and transfer it to a pot with 2 cups of fresh water.
3. 3 Bring the water to a boil, then reduce the heat to low and cover the pot.
4. 4 Cook the rice for about 15 minutes until it is tender and the water is absorbed.
5. 5 In a separate saucepan, combine coconut milk and jaggery. Heat gently until the jaggery dissolves completely.
6. 6 Add the cooked rice to the coconut milk mixture and stir well.
7. 7 Add salt and cardamom powder, and cook on low heat for another 10 minutes, stirring occasionally.
8. 8 In a small pan, lightly toast the cashews until golden brown.
9. 9 Add the raisins and toasted cashews to the pudding and mix well.
10. 10 Remove from heat and let the pudding cool slightly before serving.