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Laktho

Name: Laktho
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 0.5 cup gobindobhog rice (washed and drained); 0.5 cup moong dal (yellow split, dry roasted until light golden and fragrant); 2 tbsp ghee; 2 pcs bay leaf; 3 pcs green cardamom (lightly crushed); 1 inch cinnamon stick; 4 cup water (hot, for cooking); 2 tbsp sugar; 0.5 cup milk (warm); 1 pinch salt

RATING

4.3/5(31)

TASTE SCORE

8/10

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.

PREP

10m

COOK

35m

SERVES

1 KATORI

279 cal

SERVINGS

METHOD · 5 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the moong dal until it turns light golden and smells nutty to prevent a raw, gluey texture.
2
Use hot water when cooking to maintain a steady simmer and prevent the grains from seizing up.
3
Stir gently every 5-7 minutes to avoid the porridge sticking and burning at the bottom of the pan.
4
Mash the cooked rice and dal while still hot to release starch and achieve the signature creamy, pudding-like texture.
5
Let the Laktho rest covered for 2 minutes after adding milk so the flavors meld and the consistency settles.
6
Serve immediately, as the porridge thickens considerably upon cooling; if needed, loosen with a splash of warm milk.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

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 sugar

Low-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.

savory

Savory

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.

nutty

Nutty

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.

HEALTH BENEFITS

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.

✓