Badam and Khajur ki Pudding

About Badam and Khajur ki Pudding

Ingredients

• Almonds, blanched and peeled 10
• Dates, seeded and soaked in 6 tbsps milk for 30 minutes 4
• Rice, soaked 4 tbsps
• Low fat milk 5 cups
• Jaggery, grated 2 tbsps
• Green cardamom powder ½ tsp + to garnish

How to Make Badam and Khajur ki Pudding (Stepwise Photos)

Method

1. Put rice, dates, 8 almonds and 6 tbsps milk used to soak dates into a blender jar and blend to a paste.
2. Boil milk in a deep non-stick pan. Add almond-date paste, mix and cook, stirring continuously.
3. Add jaggery, mix well and cook till the mixture begins to thicken.
4. Simmer on low heat for 5-10 minutes. Add cardamom powder, mix and turn off heat.
5. Sliver the remaining almonds.
6. Transfer the pudding into a serving bowl, garnish with cardamom powder and almond slivers.
7. Serve warm or chilled.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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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