Indian Pudding
6 servings
40 minutes
Indian pudding is an exquisite dessert embodying the richness of flavors and aromas of Indian cuisine. Its history traces back to traditional sweet dishes that harmoniously blend warm spices and milky tenderness. Ginger and cinnamon add depth to the pudding, while a vanilla pod contributes a subtle sweetness. Thanks to cornstarch and molasses, the dessert's texture becomes velvety and rich. Baked to perfection, this pudding remains soft in the center and firm at the edges. Serving it with vanilla ice cream highlights its creamy richness and makes it even more delightful. It is the perfect dessert for cozy evenings, transporting you to the atmosphere of Indian palaces where sweets are an art.
1
Preheat the oven to 160 degrees. Grease 100 ml molds with oil. Mix milk, crushed ginger, and vanilla seeds in a saucepan, bring to a boil, then remove and let sit for ten minutes. Strain through a sieve, discarding the ginger. Pour the milk back into the saucepan, add sugar, cornstarch, molasses, syrup, and a cinnamon stick cut in half. Bring to a boil and cook for fifteen minutes. Remove from heat, stir in the butter, and remove the cinnamon.
- Milk: 1.4 l
- Fresh ginger: 20 g
- Vanilla pod: 1 piece
- Brown sugar: 150 g
- Cornstarch: 150 g
- Treacle (syrup): 1 tablespoon
- Maple syrup: 1 tablespoon
- Cinnamon sticks: 1 piece
- Butter: 80 g
2
Pour the mixture into molds, place on a baking sheet, and put in the oven. Bake for about an hour until the edges of the pudding set and the center remains soft. Cool for ten minutes.
3
Serve with ice cream.
- Vanilla ice cream: to taste
