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National Indian Pudding Day, to be celebrated on November 13, 2024, recognises how quintessential it is to indulge in Indian pudding in winter. While the day is celebrated in the United States of America, especially in New England. Flavoured with Indian spices like cinnamon, molasses, and more.
Video Credit: Sanjeev Kapoor Khazana/ YouTube
While people in New England enjoy Indian pudding, you can celebrate the day by cooking Indian delights in your home. Slurrp spoke to Chef Ishijyot Surri, Executive Chef and Founder, Mulk, Miniyaturk and SJI Gourmet.
Mishti Doi Kesar Phirni Pudding
Ingredients
- 1/2 cup rice
- 4 cups milk
- 1/2 cup sweetened condensed milk
- 1/2 cup jaggery
- 1/4 cup thick yoghurt (for Mishti Doi flavour, ideally sweetened or caramelized)
- A few strands of saffron, soaked in 1 tablespoon of warm milk
- 1 teaspoon cardamom powder
- A handful of chopped pistachios and almonds for garnish
Method
- Grind the rice into a coarse paste, adding some water if needed.
- In a heavy-bottomed pot, bring the milk to a gentle boil. Add the ground rice paste to the boiling milk while stirring constantly to prevent lumps.
- Cook over medium heat, stirring often, until the mixture thickens and the rice is fully cooked. This should take about 15-20 minutes.
- Once thickened, add the condensed milk and stir the concoction well to combine.
- Add jaggery after removing it from heat to prevent curdling.
- Add the saffron-infused milk and cardamom powder for additional flavour.
- Allow the mixture to cool slightly, then gently fold in the thick yoghurt to add a creamy, caramel-like depth reminiscent of mishti doi.
- Mix well and pour the pudding into small serving bowls or earthen pots.
- Chill the pudding in the refrigerator for at least 1-2 hours.
- Before serving, garnish with chopped pistachios, almonds, and a few edible rose petals for a touch of elegance.
Rose and Apricot Phirni
Ingredients
- 1/2 cup rice
- 4 cups milk
- 1/2 cup sugar
- 1/4 cup rose syrup
- 1 tsp cardamom powder
- 2 tbsp rose water
- 5 to 6 dried apricot chopped
- Fresh rose petals, for garnish
- Pistachios or almonds
Method
- In a heavy-bottomed pan, bring milk to a gentle boil.
- Add the rice paste and stir continuously to avoid lumps. Cook until the mixture thickens
- Stir in sugar and cardamom powder, and cook until the sugar dissolves completely.
- Remove from heat, let it cool a bit, then add rose syrup and rose water; add in the apricot for a bit of infusion of flavour.
- Pour the phirni into small serving bowls, then chill in the refrigerator for a few hours.
- Garnish with fresh rose petals and a few nuts for colour and texture before serving.
Coconut-Jaggery Payasam Pudding
Ingredients
- 2 cups coconut milk
- 1/2 cup jaggery (grated or powdered)
- 2 tablespoons rice flour (for thickening)
- 1/4 cup water
- 1/2 teaspoon cardamom powder
- 1/4 cup grated fresh coconut
- 3 tablespoons ghee
- 8-10 cashews
- 2 tablespoon raisins
- A pinch of saffron
Method
- Heat the coconut milk in a saucepan over medium heat until it starts to simmer. Add the jaggery and stir well until fully dissolved. Once mixed, set the heat to low.
- In a small bowl, mix the rice flour with water to form a smooth paste. Slowly add this mixture to the coconut milk and jaggery blend, stirring continuously to avoid lumps. Continue to cook on low heat, stirring occasionally, until the mixture thickens to a pudding-like consistency.
- Once thickened, add the cardamom powder, saffron, and grated coconut for texture. Stir everything together and cook for another 2-3 minutes.
- In a small pan, heat the ghee and add the cashews. Fry them until golden brown, then add the raisins until they puff up. Pour this ghee mixture, including the fried cashews and raisins, over the pudding.
- Pour the pudding into serving bowls. Garnish with additional grated coconut if desired. Serve warm or chilled, according to preference.
