Laktho
A comforting, mildly sweet, and creamy Bengali rice-and-moong dal porridge, delicately flavored with bay leaf, cardamom, and ghee. This traditional offering, often prepared during Saraswati Puja, has a soft, pudding-like consistency that melts in your mouth and warms the soul.
For 4 servings
- prep · ~4 min
Dry roast the moong dal.
1.Heat a heavy-bottomed pan over medium-low heat.2.Add the moong dal and stir continuously for 3-4 minutes until it turns light golden and releases a nutty aroma.3.Transfer to a bowl and let it cool slightly. Wash the dal and rice together gently and drain.TIPDo not skip roasting — it deepens the flavor and prevents the dal from becoming gluey. - temper · ~1 min
Temper the whole spices in ghee.
1.Heat ghee in a deep, heavy-bottomed pan or pressure cooker over medium heat.2.Add bay leaf, crushed cardamom pods, and the cinnamon stick.3.Sauté for 30-40 seconds until the spices crackle and release their fragrance. - simmer · ~30 min
Add rice, dal, and water to cook.
1.Add the washed rice and roasted dal to the pan. Stir gently to coat with ghee.2.Pour in the hot water and add the sugar. Stir well.3.Bring to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally to prevent sticking.TIPStir gently every 5-7 minutes; the mixture thickens as it cooks and can catch at the bottom. - mix · ~2 min
Mash and finish with warm milk.
1.Once the rice and dal are completely soft and the water is absorbed, remove from heat.2.Using the back of a spoon, mash the mixture lightly — it should be porridge-like, not fully smooth.3.Stir in the warm milk and a pinch of salt. Mix until creamy and well blended.TIPMashing while still hot helps release starch and gives Laktho its characteristic creamy texture. - serve · ~2 min
Rest briefly and serve warm.
Let the Laktho sit covered for 2 minutes. Serve warm in individual bowls, drizzling a tiny dot of extra ghee on top if desired.
TIPLaktho thickens as it cools; serve immediately for the best consistency.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the moong dal until it turns light golden and smells nutty to prevent a raw, gluey texture.
- 2Use hot water when cooking to maintain a steady simmer and prevent the grains from seizing up.
- 3Stir gently every 5-7 minutes to avoid the porridge sticking and burning at the bottom of the pan.
- 4Mash the cooked rice and dal while still hot to release starch and achieve the signature creamy, pudding-like texture.
- 5Let the Laktho rest covered for 2 minutes after adding milk so the flavors meld and the consistency settles.
- 6Serve immediately, as the porridge thickens considerably upon cooling; if needed, loosen with a splash of warm milk.
Adapt it for your goals.
Vegan
Replace ghee with coconut oil or a neutral vegetable oil, and use a plant-based milk like oat or coconut milk instead of dairy milk. The coconut oil adds a subtle richness that complements the cardamom and cinnamon.
low sugarLow-sugar
Reduce the sugar to 1 tablespoon or substitute with jaggery powder to lower the glycemic impact while keeping a mild sweetness typical of Bengali sweets.
savorySavory
Omit the sugar entirely, double the pinch of salt, and finish with a tempering of cumin seeds and dried red chilies in ghee. This turns Laktho into a savory breakfast porridge similar to khichdi.
nuttyNutty
Top the finished Laktho with a handful of toasted cashews or almonds for contrasting crunch and added protein, making it more satiating as a meal.
Why this is on our healthy list.
Rich in Plant Protein
The combination of gobindobhog rice and moong dal provides a complete amino acid profile, making this a highly digestible source of plant-based protein for sustained energy.
Supports Digestive Health
Moong dal is known in Ayurveda for being light and easy to digest; the gentle cooking process further softens the lentils, reducing gas-forming compounds.
Natural Energy Source
The short-grain rice provides easily accessible carbohydrates for quick energy, while the ghee offers healthy fats that slow absorption and promote satiety.
Contains Antioxidant Spices
Cardamom, cinnamon, and bay leaf contribute polyphenols that help combat oxidative stress and add anti-inflammatory properties to the dish.
Frequently asked questions
Yes. A heavy-bottomed pot on the stovetop works perfectly — just allow 25-30 minutes of gentle simmering and stir occasionally to prevent sticking.
