Coconut Pudding

About Coconut Pudding

Ingredients

• Coconut milk 800 mls
• Cornflour 2 tbsps
• Nigella seeds ½ cup
• Castor sugar ½ cup
• Salt 1 pinch
• Toasted coconut slices for garnish

How to Make Coconut Pudding (Stepwise Photos)

Method

1. Take coconut milk, cornflour, nigella seeds, castor sugar and salt in a non-stick pan and cook, stirring, till the mixture begins to thicken.
2. Transfer the mixture into serving dishes, cool down to room temperature and refrigerate for 1 hour.
3. Garnish with toasted coconut and serve.

Additional Tips and Tricks

About chef

Chef Saransh Goila

Saransh’s first taste of television success began when he tried out and won a spot on FOOD FOOD Maha Challenge, hosted by Sanjeev Kapoor and Madhuri Dixit. Saransh went on to win the coveted title of India Ka Super Chef.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps