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.
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