Chocolate Pudding at Christmas!


The old style chocolate pudding seems to have lost its glory in the today's world of decadent desserts. But this easy to make at home dessert has many childhood moments tagged with it. My mom never baked but apart from the usual Indian desserts/mithai she would occasionally make chocolate pudding, caramel custard, jello and fruit custard/salad. 

So yesterday when my daughter asked me to make chocolate pudding for Christmas, it was like life had come back a full circle. So many memories came flooding by. Visiting my neighbors place for an annual Christmas feast used to be the highlight of the day. How I miss the Christmas Plum Cake, kulkuls, guava cheese and those savory flower shaped fritters(don't remember what they were called).

Mom made puddings from prepackaged mixes but I had to google few recipes to find allergen free ways. This recipe has been adapted to be made gluten free, egg free and corn free.

Makes : 4 - 6  dessert cups

 Ingredients:
  • 3 cups milk  (I used 2%)
  • 1/4 tapoica starch (can use cornstarch too)
  • 1/4 cup cocoa pdr (unsweetened)
  • pinch of salt for flavor
  • 3/4th cup sugar
  • 1 tablespoon butter
  • 1 teaspoon vanilla essence

 Directions:
Prepare the containers to set the pudding in and have them ready. You can wet them with little water to avoid sticking of the pudding to the container.
Starch has a tendency to form clumps so make sure the milk is at room temperature when mixing into it. I started with cold milk to had to heat it up to get it to room temp.
  1. In a medium saucepan, warm up the milk.
  2. In another bowl, whisk together tapoica starch, cocoa pdr and salt.
  3. As the milk reaches room temperature, pour half the milk into the starch mix and whisk it till all lumps dissolve.
  4. Add sugar to the rest of the milk and bring to a boil.
  5. Now slowly add the starch mix into this milk through a sieve.
    Gently mash any lumps if present on the sieve.
  6. Keep stirring the mixture for 5 -10 mins as it gradually thickens.
  7. When it coats the bottom of the pan or your spoon its ready to be poured.
  8. Take off the heat and stir in the vanilla essence and butter.
    Now pour into your desired bowls/cups
  9. Cover the pudding with a plastic wrap touching the top surface of the pudding to avoid formation of the cream layer.
  10. Refrigerate it for 30 mins to 3 hours.
  11. At the time of serving, gently peel off the plastic layer.

I served this chocolate pudding with whipped cream and pomegranate pearls and crushed pistachios for Christmas Color and crunch.

Comments

Post a Comment

Popular posts from this blog

Gluten Free Chapati/Sorghum Flatbread

Image
Chapati/ Roti/ Poli - Different names for a simple flat-bread made in most Indian homes on a daily basis. Its usually made up of whole wheat which is freshly milled at the local flour mill. The most common carbohydrates consumed in an Indian diet are rice and wheat. Interestingly potatoes and corn are considered more as vegetables than carbs. In fact you can segregate the Indian populations geographically with North India relying heavily on wheat as opposed to South Indians being rice eaters and a whole segment in between who need both rice and the wheat chapatis in each meal. My daughter grew up preferring to eat chapatis even though my husband and I were born rice eaters. All hell broke loose when she was diagnosed with gluten allergy. Meal times became a struggle as she pushed away every meal with rice. Desperately i searched the internet for help. I tried many different mixes with starches and gums added but I still wasn't getting the soft pliable texture of a chapa
Read more

Gluten Free Upma

Image
Upma is traditionally made for breakfast in South Indian homes . Its main component is Rava or Cream of wheat. To make this gluten free, i have swapped the Rava for cream of rice or Idli Rava which is easily available at Indian grocery stores. This is a mild tasting but very filling breakfast. You can add more vegetables if you like. Makes: 2 servings Ingredients: 1/2 cup Cream of Rice /Idli Rava 1 1/2 cup water 1/2 tsp. mustard seeds 1/2 cup chopped onions 1 green chili finely chopped 1/2 inch piece ginger finely grated 1/2 cup peas salt to taste 1 tsp. sugar handful of raisins and cashew nuts(optional) Chopped cilantro for garnish 1 tbsp. oil Directions: Heat oil in saucepan over medium heat. Temper with mustard seeds and let them pop. Add chopped onions and sauté till soft. Add grated ginger and chopped chilies. Add raisins and cashew nuts if using. Add peas and the water. Let it come to a boil. Flavor it with salt and sugar. Add the idli rava and stir
Read more

Pudina Ghosht: Goat meat in Mint curry!

Image
Chicken just like potatoes can be cooked and flavored in infinite ways. But every Sunday which is our goat meat /mutton feasting day, I am torn between the left creative side of my head and cautious practical right side. I usually pair the goat meat with strong spices which compliment it well. Today I took a detour and decided to try a refreshing herb mint/pudina. I supported the mint with some cilantro/coriander leaves and churned out a delicious Mint flavored Goat curry /Pudina Ghosht. The refreshing herbs balanced the spices and meat flavors perfectly. This recipe is a winner and will have many repeats. Ingredients: 2 lbs goat meat pieces on bone 1 large red onion, sliced 4-5 large cloves of garlic, chopped 1.5 inch ginger chopped 3-4 thai chilies chopped 1 packed cup of fresh mint leaves 3/4 cup of fresh cilantro (coriander leaves) 1 heaped teaspoon of freshly ground black pepper (can add more to increased heat and flavor) 1/2 cup thick yogurt 1/4 teaspoon
Read more