Ingredients with Measurements:
- 1 cup Myrobalan fruit
- 1 can (14 oz) coconut milk
- 1/2 cup sugar
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 1/4 cup water
- 2 tbsp cornstarch
- 1/4 cup shredded coconut
Special equipment needed:
- Blender
- Medium saucepan
- Whisk
- Pudding cups or ramekins
Step-by-step instructions:
1. Rinse the Myrobalan fruit and remove the seeds.
2. In a blender, puree the Myrobalan fruit with 1/4 cup water until smooth.
3. In a medium saucepan, combine the Myrobalan puree, coconut milk, sugar, cardamom, and salt.
4. Heat the mixture over medium heat, whisking occasionally, until it comes to a simmer.
5. In a small bowl, whisk together the cornstarch and 2 tbsp water until smooth.
6. Gradually whisk the cornstarch mixture into the pudding mixture until well combined.
7. Continue to cook the pudding, whisking constantly, for 2-3 minutes or until it thickens.
8. Remove the pudding from heat and stir in the shredded coconut.
9. Pour the pudding into individual cups or ramekins and let it cool to room temperature.
10. Cover the cups with plastic wrap and refrigerate for at least 2 hours or until set.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Cooking temperature: Medium heat
Chilling temperature: Refrigerate at 40°F or below
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 300
Total fat: 18g
Saturated fat: 16g
Cholesterol: 0mg
Sodium: 160mg
Total carbohydrates: 34g
Dietary fiber: 2g
Total sugars: 27g
Protein: 2g
Substitutions for ingredients:
- Myrobalan fruit: You can substitute with other tart fruits like cranberries or sour cherries.
- Coconut milk: You can use any type of milk or non-dairy milk.
- Sugar: You can use honey, maple syrup, or any other sweetener of your choice.
- Cornstarch: You can use arrowroot powder or tapioca starch.
Variations:
- Add chopped nuts or dried fruits for extra texture.
- Use different spices like cinnamon or nutmeg.
- Top the pudding with whipped cream or fresh fruit.
Tips and tricks:
- Be sure to remove the Myrobalan seeds as they are bitter and can ruin the flavor of the pudding.
- Whisk the pudding constantly to prevent lumps from forming.
- Let the pudding cool to room temperature before refrigerating to prevent condensation from forming on the surface.
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 stovetop over low heat until warm.
Presentation ideas:
- Serve the pudding in clear glass cups to show off the layers.
- Garnish with a sprinkle of shredded coconut or chopped nuts.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Toasted bread or croissants
Troubleshooting advice:
- If the pudding is too thick, add a little more milk to thin it out.
- If the pudding is too thin, whisk in a little more cornstarch.
Food safety advice:
- Be sure to wash the Myrobalan fruit thoroughly before using.
- Store the pudding in the refrigerator at 40°F or below to prevent bacterial growth.
Food history:
- Myrobalan fruit is a sour fruit commonly used in Indian cuisine.
- Puddings have been around since ancient times and were originally made with meat and blood.
Flavor profiles:
- The Myrobalan fruit adds a tart and slightly bitter flavor to the pudding, which is balanced by the sweetness of the coconut milk and sugar.
- The cardamom adds a warm and spicy flavor to the pudding.
Serving suggestions:
- Serve the pudding chilled for a refreshing dessert.
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Region: Indian