Ingredients with Measurements:
- 1 cup Kalojam (deep-fried milk balls)
- 2 cups milk
- 1 cup heavy cream
- 1/2 cup sugar
- 1/2 tsp cardamom powder
- 1/4 cup chopped pistachios
- 1/4 cup chopped almonds
Special equipment needed:
- Large mixing bowl
- Whisk
- Saucepan
- Serving bowls
Step-by-step instructions:
1. In a large mixing bowl, soak the Kalojam in milk for 30 minutes.
2. In a saucepan, heat the heavy cream and sugar over medium heat until the sugar dissolves.
3. Add the cardamom powder to the cream mixture and stir well.
4. Add the soaked Kalojam and milk to the cream mixture and stir well.
5. Cook the mixture over low heat for 10-15 minutes, stirring occasionally, until it thickens.
6. Remove from heat and let it cool for 5 minutes.
7. Pour the mixture into serving bowls and refrigerate for at least 2 hours.
8. Garnish with chopped pistachios and almonds before serving.
- Time:
Preparation time: 35 minutes
- Cooking time: 15 minutes
Temperature:
- Cook over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 50g
- Protein: 10g
Substitutions for ingredients:
- You can use regular milk instead of heavy cream.
- You can use any type of nuts for garnishing.
Variations:
- You can add saffron to the mixture for a different flavor.
- You can add rose water for a floral taste.
Tips and tricks:
- Make sure to soak the Kalojam in milk for at least 30 minutes to soften them.
- Stir the mixture occasionally to prevent it from sticking to the bottom of the pan.
- Let the mixture cool for a few minutes before pouring it into serving bowls.
Storage instructions:
- Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can reheat the pudding in the microwave or on the stove over low heat.
Presentation ideas:
- Serve the pudding in small bowls or cups.
- Garnish with chopped nuts and a sprinkle of cardamom powder.
Garnishes:
- Chopped pistachios
- Chopped almonds
Pairings:
- Serve with tea or coffee.
Suggested side dishes:
- None
Troubleshooting advice:
- If the mixture is too thick, add more milk to thin it out.
- If the mixture is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to use fresh ingredients.
- Store the pudding in the refrigerator to prevent spoilage.
Food history:
- Kalojam is a popular dessert in South Asian cuisine, especially in Bangladesh and India.
Flavor profiles:
- Sweet, creamy, and nutty
Serving suggestions:
- Serve chilled.
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