“Indian” Pudding

2 comments


Ingredients:

3 cups of vegetable milk (I used rice milk)
3 teaspoons of cornstarch
2 tablespoons of sugar, or you can use the agave syrup
½ cup of flaked coconut
1 teaspoon of agar agar
2 cardamom pods, open and ground
½ teaspoon of ground cinnamon
for garnish:
flaked toasted almonds…and for extra luxury  …
saffron (to be used while the pudding’s still hot, so it leaves some beautiful orange streaks)

Method:
In a saucepan, put the corn starch, the cold milk, poured very slowly, and the sugar, stirring well. Keep a little milk aside to dissolve the agar agar and set it aside.
Add the coconut and mix again.
Place the pan on the stove and when it becomes lukewarm add cardamom and cinnamon; bring it to a boil, stirring constantly.
Gradually the mixture will thicken, keep stirring until it reaches the boiling point and remove from heat.
Add the agar agar, mixing well, and put it on the stove a couple of minutes more.
Put it into cups and serve cold!

Note:
In the picture, you can see some bits in the pudding: they’re cudpah nuts, but I really don’t know where you can find them!

Chef: Saroulla from VeganBlog

  1. acorn 19 April 2011 at 07:05

    MMmhh… must be so fragrant!


  2. heidi 19 April 2011 at 20:03

    This is something I could die for :-D!!



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