Cashewunt and Gram Pudding
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Features of Cashewunt and Gram Pudding
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Served as dessert. Suitable for vegetarians. A south-Indian (Konkani) cuisine.
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Region of Cashewunt and Gram Pudding
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Indian
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Ingredients for Cashewunt and Gram Pudding (Click here for measurement conversion)
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1 cup split Bengal Gram (Chana Dal)
1 cup split Cashewnuts, soaked in water overnight
2 cups Sugar or Jaggery to taste
2 cups Coconut Milk
1 Tablespoon fine Rice powder
1 teaspoon Cardamom powder
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Method for making Cashewunt and Gram Pudding
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Dissolve the rice powder in half of the coconut milk and stir so that no lumps are formed. Keep aside. Discard the water in which the cashewnuts were soaked and cook them in enough water for 20 minutes or till they are half-done. Now, add the washed gram and cook on medium heat for 15 minutes or till soft. Add the rice powder dissolved in coconut milk, sugar or jaggery and the remaining coconut milk. Stir well. Keep on low heat for about 8 minutes till the mixture comes to a boil. Remove from heat and sprinkle cardamom powder on top.
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Comments
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Preparation time: One overnight
Cooking time: 40-50 minutes
Serves: 4
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