This Coconut Milk Pudding is a delightful dessert made with simple ingredients like coconut milk, elaichi, corn flour, sugar, and desi ghee. It's a creamy and aromatic treat that you must try at least once! Perfect for satisfying your sweet cravings.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Grind the coconut and elaichi by adding some water.
Strain and extract the milk.
Make the cornflour slurry. Mix it with coconut milk.
In a medium heat pan, roast cashew nuts in a bit of ghee.
Add the cornflour and coconut milk slurry.
Cook the mixture on low heat until it thickens to a pudding-like consistency.
Now add sugar and cook until the slurry changes color.
Let the pudding cool down and set before serving. You can refrigerate it for a firmer texture.
Ensure the corn flour slurry is smooth to avoid lumps in the pudding.
Stir continuously while cooking to prevent the mixture from sticking to the pan.
For added flavor, you can garnish the pudding with shredded coconut or nuts.
Can I use a different type of milk instead of coconut milk?
Coconut milk is essential for the flavor of this pudding. Substituting it with other milk may alter the taste significantly.
How long does the pudding take to set?
The pudding typically takes about 1-2 hours to set in the refrigerator.
Can I make this pudding vegan?
Yes, you can make it vegan by replacing desi ghee with a plant-based alternative like coconut oil.
What can I use as a garnish for this pudding?
You can use shredded coconut, chopped nuts, or even a sprinkle of cardamom powder as garnish.
Can I adjust the sweetness of the pudding?
Yes, you can adjust the amount of sugar to suit your taste preferences.
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