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Thai Pumpkin and Coconut Pudding

ingredients

    Coconut milk (Nariyal ka Doodh) – 3 tbsp

    Sugar (Cheeni) – 1cup

    Pumpkin(Kaddu) – 2 cups, steamed and cubed

    Rice flour (Chawal ka aata) – 1cup

    Corn flour(Makkai ka aata) – ¼ cup

    Desiccated coconut (Nariyal ka powder)- ½ cup

    Salt – ½ tsp or to taste

preparation method

Step 1 – Put pumpkin, rice aata, sugar, coconut milk, corn flour, desiccated coconut, salt in a mixer and mix to make a smooth paste.

Step 2 – Pour the paste into a mold. Place the mold on the inverted steel bowl/mold inside the pan and cover with lid. Begin heating the water in the pan and steam for 20 minutes for the pudding to be set.

Step 3 – To check if the pudding is set, allow it to cool and then insert a toothpick or knife gently. If it comes out clean, it is set. Then run the knife along the edges to unmounted.

Step 4 – Cut into slices and serve.

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By: Chef Shilarna Vaze (Chinu)

Show: Firangi Tadka

Prep:10 Mins Cook: 15 to 30 minutes

Notes/Tips

To steam at home – in a big pan, half-filled with water, invert a flat bottomed steel bowl/mould. When the pudding is placed on the inverted bowl, heat the pan and cover the pan with a lid. This is indirect heating or steaming

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