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Muskmelon Rice Pudding

  • 2
  • 6
  • 10min
  • 10min

A dessert made with muskmelon and basmati rice.

Ingredients

Ingredients

Cooking Steps

Ingredients

Step 1 :

Blend half of the chopped muskmelon and keep aside.

Step 2 :

Boil the milk and keep aside.

Step 3 :

Now, add ghee in a pan and fry the cashews and raisins. Keep them aside.

Step 4 :

In another pan, add the boiled milk.

Step 5 :

Add cooked basmati rice, sugar, and stir well. Let it boil for a few minutes in low heat.

Step 6 :

Remove from heat and add blended muskmelon.

Step 7 :

Transfer to a serving bowl and garnish with fried cashews, raisins, and chopped muskmelon.
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Muskmelon Rice Pudding

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Showing Ingredients
Quantity for

2 *

1
  • Serving is calculated as per the quantity mentioned in the recipe.
  • Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
  • bb Royal Organic - Basmati Rice 5 kg

    Rs. 852.7

You probably already have these...

  • Nandini A2 Pasteurised Cow Milk 500 ml

    Rs. 40
  • SNAPIN Cardamom Powder 45 g

    Rs. 284.05
  • bb Royal Organic Sugar 1 kg

    Rs. 51
  • fresho! Muskmelon - Netted Small 1 pc

    Rs. 55.89
  • Pro Nature Organic Cashew Nuts/Kaju 100 g

    Rs. 220

  • Serving is calculated as per the quantity mentioned in the recipe.
  • Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
1 Ingredientsare Successfully Added to your Basket
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Showing Ingredients
Quantity for

2 *

1 items
  • bb Royal Organic - Basmati Rice 5 kg

    Rs. 852.7

You probably already have these...

  • Nandini A2 Pasteurised Cow Milk 500 ml

  • SNAPIN Cardamom Powder 45 g

  • bb Royal Organic Sugar 1 kg

  • fresho! Muskmelon - Netted Small 1 pc

  • Pro Nature Organic Cashew Nuts/Kaju 100 g

1 items
  • Serving is calculated as per the quantity mentioned in the recipe.
  • Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.

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