watalappan

Sri Lankan Watalappan – with coconut milk powder

watalappan

This glorious treat is usually reserved for a special occasion considering its extraordinary richness and exotic taste.

Traditionally,  this pudding is steamed in an aluminium pudding basin, dipped into a large pan half-filled with water. However, you can also bake it in a Pyrex dish in the oven which is easier and less time-consuming.   If you fancy the original taste, do not hesitate to steam it. Either way, you will come to love it!!

I made this pudding using Maggi coconut milk powder which I found the best choice in the absence of fresh coconut milk and also, the texture of the pudding comes out much firmer allowing you to cut into dainty squares.

So, give it a try today !!

What you will need:

 Maggie Coconut Milk Powder6 full tablespoons
Palm jaggery (Brown)1 round
Brown sugar2 tbsp
Nutmeg -grated (essential item for this pudding)1 full tsp
Saltpinch
Eggs (large)5
Water1/2 cup

Let’s make it :

  • Place the jaggery round in a bag and knock it with a rolling pin until powdered

Blend it

  • Now, drop jaggery, eggs, coconut milk powder, grated nutmeg, salt and 2 tbsp of water into the blender jar
  • Blend only 30  seconds.  More mixing will loosen the pudding
  • Sieve through a siever

Oven it

  • Pour the liquid into a pudding basin, cover tightly with a foil and steam.  Or, pour into a Pyrex dish, cover with a foil, place the dish in a baking tray, half-filled with water and bake in the oven at 200 C for 30 – 45 mins. (This is called double boiling method)
  • After 45 mins take the tray out, remove the cover slightly and insert a skewer and check if it comes clean.  If so, the pudding is ready!  If not, place it in the oven for another 10 mins.
  • Take the dish out, open the foil cover and let it cool off. (You can sprinkle some roasted or raw cashews on top at this point)

Serve

  • Place the pudding in the fridge and cut into perfect squares before serving.
  • Yum !!

Blackberry Jam – Homemade summer treat

blackberry jam4

Now that the summer is at its peak, blackberries are bursting on every bush, basking in golden sunshine, looking plump and juicy, trailing along, arching to the paths.  On our daily walks on tiny paths running through shady woods, I cannot resist picking handfuls of juicy blackberries with my little son in tow; we both end up gobbling them up.  Afterwards, it is all giggles and sticking our tongues out to check whose is the more purplish!!

The other day, I picked a basket of blackberries from the brambles and made this beautiful jam. I mentioned ‘beautiful’ because of its rich blend of purple and magenta colours.  You can either pick them yourself for free or just buy a punnet or two from the supermarket to make this jam.

 Not much complications, not many ingredients and as easy as it sounds, this is a real treat for this summer!!

All you need are :

  • 350 g Plump and juicy blackberries
  • 350 g caster sugar
  • 1/4 lemon

Let’s make it:

  • Place blackberries  in a heavy bottom pan so that they wont easily burn out.
  • On medium flame let them boil for 3-4 mins.  You will see all the juices from the fruits run out and bubbles foam on the top.
blackberry jam
  • Add 350 g caster sugar and lemon.  Stir through.
  • On medium flame, let them bubble away for 8  mins.  Keep stirring.
  • Switch the flame off and let the jam cool off in the pan itself.
blackberry jam2
  • Store in a glass bottle.
  • Enjoy on a buttered toast!!
  • Yummy !!

tip:

  • if you do not fancy the bits in it, mash the fruits with a wooden spoon while boiling.
blackberry4
Semolina pudding

Rulang/Sooji/Semolina pudding – A Sweet Velvety Pudding for any occasion

Semolina pudding

This sweet treat, so light and velvety is a real winner on a balmy summer day to be served after the main meal. If you are serving this for kids, you can even mix colours to make it more inviting!

Semolina is a good source of vitamin E and B, both are essential for good immunity.  Zinc and magnesium found in semolina are beneficial for the health of your bones and nervous system. Also, it is a nourishing source of energy for kids and adults alike.

It is important that you cook the pudding until it comes to a ball and no longer sticky.  This right consistency will give your pudding the expected velvety texture and firmer squares when cutting.

What you need to make it:

Semolina (Rulang/Sooji)75 g
Sugar (white)150 g
Butter50 g
Milk500 ml
Salt2 pinches
Raisins2 tbsp

Let’s make :

  • Divide 500ml of milk into two parts.
  • Soak semolina in one half of milk
  • Keep aside the other half

Melt it

  • In a wide pan add 50g of butter and melt under low flame
  • Add the plain half of  milk and 150g of sugar and 3 pinches of salt
  • Boil until bubbles form on top while stiring continuously

Add Semolina

  • Reduce heat and add the other half of milk soaked with semolina.
  • Add currents.

Stir it

  • Keep stiring until thick.
  • The mixture will come together as a ball after 10 – 15 mins.

Pour it

  • Immediately, switch off the flame and pour the mixture into a Pyrex dish rubbed all sides with butter
  • Let the pudding cool off and place in the fridge
  • Once properly chilled, you can cut it into perfectly dainty squares
  • Serve in a pretty dessert cup
Sago pudding

Sago caramel pudding – a cooling dessert for summer

Sago seeds
sago pudding

Sago pudding, which has an amazing cooling effect according to ayurvedic medical practice is ideal in the summer months! When chilled, this pudding taste so good, you will feel like finishing the whole dish in one go!

I have caramalised the sugar in this recipe to give the dish a tempting, golden colour. Some like it plain but the colour comes out quite bland and less tempting despite the taste. If you prefer a bit of a fruity flavour, add a handful of raisins, dried cranberries, juicy dates, dried plums or any other dried fruits. Scatter some cashew nuts on the top and sprinkle a generous dash of golden syrup or treacle to give this dish a glorious finish!

So, let’s make it,

Sago pudding

ingredients needed:

Sago seeds  (small)1/2 cup
Water1 1/2 cup
Brown sugar(For caramel)2 tbsp
Salt3 pinces
Cinnamon powder1 tsp
RaisinsA fistful
Cashew for decorating (optional) 
Fresh milk1/2 cup
Brown sugar4 tbsp

How to make it:

Soften Sago

  • Soak sago seeds in water for upto 30-40mins
  • Drain the water and keep aside

Make the Caramel

  • Place 2 tbsps of brown sugar in the same pan that you are making the pudding
  • Heat it up on high flame.    Let the sides go dark brown  and bubbles bobbing in the middle
  • Pour 1 1/2 cup of water
  • Add the remaining 4 tbsp of sugar
  • boil for 2 mins

Add Sago

  • Add the soaked sago seeds and cook while stiring.  If the water is not enough add more.
  • Add  salt and cinnamon powder
  • Continue stirring until all sago is sticky and comes together and no water remains in the pan.

Add Milk

  • Quickly add milk
  • Drop raisins or sultanas
  • Cook continuously stirring for about 6, 7 minutes or until everything comes to a sticky lump
  • Pour the pudding into a Pyrex dish
  • Arrange cashew halves on top
  • Cover and place  in the fridge.
  • Cut into squares and serve, with little runny honey, maple syrup, golden syrup or coconut / Kitul treacle drizzled on top!!
  • Yummy !!

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chocolate fudge pudding

Best Chocolate Fudge Pudding – Easy recipe – perfect for Christmas – Victorian time Dessert Pudding

Chocolate fudge pudding

This is indeed a real chocolate dream! The melting in the mouth chocolate sponge pudding will sit on your spoon while thick chocolate sauce oozes out before you tuck it into your mouth; sponge and choc sauce all in one gulp! And then, you will sigh in utter satisfaction that your chocolate fudge dream has come true!

No wonder this pudding was greatly favoured by the British Royalty! This supremely delicious pudding recipe is actually about a few simple ingredients put together in an ingenious way to produce a glorious dessert fit for the affluent aristocracy during the reign of Queen Victoria. I was lucky to have grabbed an ancient cookbook that belonged to the Victorian era with a collection of priceless recipes from an old book shop in the Oxford University area where nostalgic old-fashioned book shops are lined up the whole length of the street. This recipe was directly extracted from that journal.

Delicious in every mouthful, you can go for a second helping without a trace of guilt, for it has no heavy cream or a great amount of fat.  It’s incredible that the sticky chocolate sauce in this pudding is purely made with hot water but tastes heavenly!

So, let’s try making this yummy treat today and gobble it down like the Royalty!

 Ingredients needed :

Margarine, sugar, flour, eggs, baking powder, eggs, milk, and salt
Plain flour90 g (2/3 cup)
Sugar115 g (1 cup)
Butter/Margarine spread115 g (1 cup)
Eggs2
Milk2 tbsp
Cocoa powder1 1/2 tbsp heaps
Baking powder1/2 tsp
Salt 4 pinches
For the chocolate sauce  
Cocoa powder1 1/2 tbsp
Sugar 115 g (1cup)
Hot water300 ml

 Let’s make:

  • Set the Oven to 180 C
  • You can steam this pudding in a steamer or in the steaming tray in the rice cooker. Both ways, it comes out simply gorgeous!

Make the batter

  • Cream butter and sugar together with an electric hand mixer for 3-4 mins or whisk thoroughly
  • Add eggs one at a time, beating after each addition
  • Combine flour, salt, cocoa powder, and sieve on to the batter
  • Add milk and mix thoroughly until all come together as a creamy batter
  • Spoon into a wide Pyrex/ovenproof dish

Make the chocolate sauce

  • Combine sugar and cocoa powder in a jug
  • Add hot water gradually, mixing continuously until it will appear to be a thin chocolate brown liquid
  • Now pour the sauce over the batter very slowly, letting it run across
  • Cover with a foil, leaving an edge open for steam to escape
  • Bake for 30 – 40 mins
  • Take the dish out of the oven and let it cool completely
  • Cover and place in the fridge
  • Cut dainty squares and serve chilled with chocolate sauce poured on
  • Yummy !!
Chocolate fudge
Fluffy breakfast pancakes

Easy Breakfast Pancakes recipe – Soft and spongy – Kids’ favourite

Strawberries dipped in Nutella choc spread served with pancakes!

Irresistibly spongy and melt-in-the-mouth pancakes with honey or chocolate spread is indeed a very delightful way to start your day!

Now that we all have become seekers of healthy meals, the popularity of gobbling down a couple of pancakes for breakfast has diminished considerably among adults. However, it is still the most favourite breakfast choice among kids. Hence, I dedicate this easy pancake recipe for all the kids with love!

Encourage your kids to make these on their own under your supervision. They will be delighted to watch how the white batter forms into a lovely, golden pancake under a sizzling blob of butter. Serve these with Nutella chocolate spread or golden syrup and a few strawberries or slices of bananas on the side. There are numerous ways to make them look extra special and taste even better! Simply follow your tastebuds!

What you need to make these: ( Easy to use measurements in cups are given for making these on a daily basis)

 Self-raising flour(this makes very soft pancakes. You can use plain flour with a bit more baking powder150g (1cup)
Milk150g (4/3 cup)
Caster sugar30g ( 2 tbsp)
Baking powder1/2 tsp
Salt3 pinches
Egg1
Butter for frying 

 Let’s make them:

  • Into a mixing bowl, sieve the flour, salt and baking powder together
  • In a jug, add the egg, milk and sugar. Whik rapidly until the sugar dissolves
  • Pour this into the flour and beat gently with a wooden spoon until a smooth batter is formed without any lumps
  • Place a flat non-stick pan on medium flame and melt butter until bubbly
  • Now ladle two or three spoonfuls of batter  into the frying pan in three different places, a bit far from each other
  • Fry the pancakes for 2 mins and flip to the other side
  • Once both sides are golden, take out from the pan and repeat with the rest of the batter
  • Serve with maple syrup, chocolate spread, runny honey, bananas or chocolate spread on the side.