Pakashastra

Pakashastra

Friday, November 29, 2013

Blueberry and Coconut Pudding


 

Serves: 8 people
Preparation Time: 10 minutes
Cook Time: 20 minutes


Ingredients:

Fresh Blueberries - 1 cup
Dessicated Coconut - 1 cup
Semolina - 1 cup
Ghee - 1 cup
White Granulated Sugar - 1 1/2 cups
Green Cardamom Powder - 1 tsp
Cashew nuts, broken - 1/4 cup
Almond Slivers - 1/4 cup
Salt - a pinch


Preparation:

  1. Wash blueberries and pat them dry.
  2. Measure all the ingredients and keep them ready.


Method:

  1. Heat 1 tbsp of ghee in a thick bottomed pan.
  2. Add semolina and roast on medium flame until they turn crisp. At this stage, semolina gives out a nice aroma and looks slightly white in color. While roasting, use a spatula, wooden/steel, to fry semolina and work fast - keep semolina moving, to avoid over-roasting them. 
  3. Immediately transfer the roasted semolina into a dry bowl.
  4. In the same pan, heat 2 tsps of ghee and roast cashew nuts until they turn slightly golden brown. Immediately transfer them into another bowl.
  5. Again, in the same pan, heat 1 tbsp ghee, add blueberries. Saute until they turn soft.
  6. Meanwhile, boil 2 cups of water in a separate pan or a vessel.
  7. Add sugar, salt and cardamom powder to the softened blueberries. Mix well.
  8. Pour the boiling water and half the quantity of remaining ghee.
  9. When all the sugar melts completely, add roasted semolina while stirring the mixture continuously in one hand. Mix well to remove any lumps.
  10. Cook covered on low flame until it thickens.
  11. Now add all the remaining ghee, dessicated coconut, roasted cashew nuts and almond slivers. Mix gently until the mixture starts forming a lump.
  12. Turn off the heat and transfer the pudding into a bowl.
  13. Serve hot.

Note:
  1. Once cooled, this pudding can be stored in an air-tight container for 2-3 days, if refrigerated. Microwave just before serving.
  2. If fresh blueberries are not available, you can use frozen blueberries or 2/3 cup of dried blueberries.
  3. You can replace dessicated coconut with fresh coconut. But the shelf life of the pudding will reduce.

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