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Indian Pudding Recipe

Indian pudding recipe

Bread and butter Indian Pudding Recipe

INGREDIENTS

Bread - 4 slices

Butter - 2&1/2 tbsp

Milk - 3/4 cup

Egg - 1

Sugar - 1/4 cup & 1-2 tbsp

Vanilla essence - 1/4 tsp

Cinnamon powder - 1/4 tsp

Cashew nuts & raisins - a handful chopped

 PREPARATION

Grease a steaming dish. Remove the crust from bread pieces & apply butter to both sides. Cut in triangular shape or cubes. Spread these pieces in the dish. Sprinkle the chopped nuts & raisins over the bread pieces. Combine milk, sugar, egg, vanilla essence & cinnamon powder. Beat well. Pour this over the bread pieces. Cover the dish with aluminum foil. Fill water to the 1/4th of the steamer/appachembu. Place the pudding dish in the steamer. Cook on high flame for 14 minutes. Switch off the gas and keep the steamer closed for 4 more minutes. Open the steamer and take out the dish and remove the foil. Allow it to cool for some time. Serve warm or cold.

Indian Pumpkin Pudding Recipe

INGREDIENTS

Pumpkin - large size

sugar - 5 table spoon

Allpurposeflour - 1 cup

Milk - 1 1/2 cups

Egg - 1

Vinegar - 2 tsp

Oil - 2 tsp

Baking powder - 2 tsp

Baking soda - 1/2 tsp

Salt - 1/4 tsp

Cinnamon powder - 1/2 tsp

 PREPARATION

Boil pumpkin and smash it well and smooth. In bowl add milk and oil, egg and vinegar. Mix together with beater and keep aside. In other bowl take all-purpose flour and baking soda add brown sugar, baking powder, cinnamon powder and salt. Combine both mixtures together and mix it well like batter. Now grease the bowl with butter or ghee. Pour the mixture into the bowl. Double steam the pressure cooker and keep in that steam. Steam for 20 min in medium flame and check with knife whether it sticky or not And turn off. Allow to cool and keep aside. Cut and Garnish with nuts and serve.

Indian Bread Pudding Recipe

INGREDIENTS

Bread - 7 slices, cubed (I used regular white bread)

Onion - 1 big, chopped

Crushed garlic - 1 tsp

Capsicum - 1 small, cubed

Tomato -1 med, cubed

Spinach - 2 cups (I used baby spinach)

Milk - 2 cups

Eggs - 2

Cheese - 100 gram grated, I used cheddar (measured before grating)

Chopped Parsley leaves - 1 tbsp

Oil - I used Olive oil

Salt

 PREPARATION

Preheat oven at 180 C, 10 mins before baking. Heat oil in a wide pan and add chopped onion. Cook till it becomes golden brown. Add crushed garlic. Cook for 2-3 mins. Add capsicum and tomato. Cook till it becomes soft, but still hold its shape. Add spinach leaves and cook till it's wilted 2-3 mins. Season with salt & pepper Remove from fire and let it cool for 15-20 mins. Whisk together eggs and milk. Add chopped parsley, salt and 2 tbsp of grated cheese. Mix well. Pour this mixture over cubed bread slices. Make sure the bread cubes are coated well with the egg-milk mixture. Let it soak for 15 mins. Add the cooked veggies to the bread-milk-egg mixture and gently mix everything. Grease a 7 inch, baking dish. Add the mixture to this. Top it with the remaining grated cheese. Bake in the pre heated oven for 40-50 mins. Let the baked dish rest for 15-20 mins before serving. Serve with ketchup and some salad on the side.

Indian Elaneer Pudding Recipe

INGREDIENTS

Elaneer (tender coconut) - 2

Condensed milk - 1/2 tin

China grass - 10 g

Vanilla essence - 2 drops

Sugar - 3 tbsp

Milk - 400 ml

Hot water - 1/4 cup

 PREPARATION

Soak china grass in hot water for 10 minutes. Take the flesh of 2 tender coconuts and water of one tender coconut. Keep aside some coconut flesh out of it. Mix the remaining coconut flesh and water with sugar in a mixer grinder. Now boil milk in a bottom thick vessel by stirring it continuously. Mix in the condensed milk. Don’t stop stirring. Once milk is hot mix in the tender coconut juice with it Pour vanilla essence. Stir continuously in the mean time you must also melt the china grass in low flame by stirring it at intervals. Take care that there is no granules left which is not melted. Mix the melted china grass with the milk mixture by stirring continuously. Take it from flame after 1 minute. Mix in the sliced tender coconut flesh we have kept aside. Convert the mixture to a pudding bowl. Let it cool before keeping it in refrigerator. Garnish with cherries and serve it sliced.

Indian Mango Pudding Recipe

INGREDIENTS

Ripe Mangoes - 2, divided (550-600 grams approx.) (I used Alphonso Mango)

Whipping cream - 250 ml (1 cup)

Icing sugar - 3-5 tbsp, depending on the sweetness of the mangoes

Milk - 1/4 cups (refer notes)

Gelatin - 10 grams (1 sachet)

Mango juice - 1 cup (I used store bought mango juice)

Ladyfinger / Tiramisu Biscuits - 12 - 15 (depending on your serving dish) (refer notes for substitute)

Pistachio Nuts - for garnishing, optional

 PREPARATION

Dissolve gelatin in 1/2 cup hot water and set aside. Make a puree with 1 mango, 1/4 cup milk and dissolved gelatin. Cut the second mango into bite size pieces and keep aside. Add 3 tbsp icing sugar to whipping cream and whip till medium - stiff peaks form, make sure you don’t over beat it. Add the mango puree to the whipped cream and gently fold in, till everything is combined and uniform in color. Do a taste test and add more icing sugar, if required.

For layering the pudding:

You can serve it in a single dish or in individual serving dish. Arrange half of the bite site mangoes in the serving dish as the first layer. Dip the biscuits in mango juice and place it on top of the mangoes. Pour half of the pudding mix on top of the biscuits. Repeat the biscuit layer, followed by pudding mix. Add the remaining mangoes on top of the final pudding layer. Refrigerate for 4 hours or overnight. Garnish with Pistachio nuts, before serving.

cornmeal and milk Indian Pudding Recipe

INGREDIENTS

4 cups milk
1 cup yellow cornmeal
2 eggs, lightly beaten
1/3 cup vegetable shortening
1/2 cup sugar
2/3 cup molasses
3/4 teaspoon salt
1/2 (heaping) teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon nutmeg

 PREPARATION

-Preheat the oven to 325 degrees Fahrenheit.
-Bring the milk to a boil in a pot on the stove.  Add the cornmeal gradually, whisking vigorously.  When the mixture begins to thicken, set aside to cool.
-When cool, or nearly so, stir in the rest of the ingredients.  Mix well.
-Pour into a buttered baking dish and bake for about 2 hours (mine took 1 hour, 45 minutes).  Serve hot, with vanilla ice cream (or yogurt).

Baked Indian Pudding Recipe

INGREDIENTS

4 cups milk
1/3 cup yellow cornmeal
2 tablespoons butter
1/2 cup brown sugar
1/2 cup molasses
1 teaspoon salt
1/2 teaspoon each of ground ginger, cinnamon, and nutmeg
2 eggs, beaten
1 cup cream

 PREPARATION

1) Preheat oven to 300 degrees. In a sauce pan, bring 3 cups of the milk to a boil. Mix 1 cup of cold milk with the cornmeal and stir slowly into the hot milk. Cook on low for 20 minutes, stirring often.
2) Add butter, sugar and molasses. Remove from heat. Add salt and spices. Beat eggs in a small bowl. Gradually add 1 cup hot liquid to eggs, stirring constantly. Stir tempered eggs into cornmeal mixture. Pour into a 1-1/2 quart baking dish and bake for 2 to 2-1/2 hours, stirring every 15 minutes during the first hour. After 1 hour, pour cream over top of pudding but do not stir. Continue cooking until top is set, 1 to 1-1/2 hours longer. Served warm topped with vanilla ice cream or whipped cream. Yield: 6 to 8 servings.

Indian pudding recipe