Cashew Nut – Bengal Gram Pudding

Ingredients for Cashew Nut – Bengal Gram Pudding:

1. Bengal gram – 1 cup

2. Cashews broken (soaked overnight) – 1 cup

    Sugar – 2 cups

    Thick coconut milk – 2 cups

    Rice flour – 1 big spoon

    Cardamom powder – 1 small spoon

How to prepare Cashew Nut – Bengal Gram Pudding?

1. Mix rice flour in 1 cup coconut milk. Avoid lumps.

2. Strain water from cashews and cook for 20 minutes (half-cooked), adding a little water.

3. Add Bengal gram and cook for 50 minutes in medium heat.

4. Add rice flour-coconut milk mixture and mix the contents.

5. Add sugar and remaining coconut milk and stir well.

6. Reduce the flame and cook for 8 more minutes.

7. When it starts boiling, put off the flame.

8. Sprinkle cardamom powder on top and serve.

Courtesy: Vanitha Magazine August 15-31, 2010

Read a few more pudding recipes here. Click on the images in the gallery to read.