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!

Sawu, Sago or Sabudana are different names for Tapioca pearls made by using the white part of tapioca root which is starchy and is great for quick boost of energy.  It has an amazing  cooling effect on health issues caused by excess body heat such as: burning sensation while passing urine or inflamation on the eye lid called “Sty”.

This sago pudding is an ideal dessert in the summer season.  It’s the best way to reap all its health benefits while enjoying a yummy treat!  To enhance the taste and appearance, I added caramalised sugar which resulted a tempting golden brown colour with a glistening outer layer.

Sprinkle a handful of cranberry, golden sultanas, cashews or almonds on the top, before placing in the fridge.

Sago seeds

What you need:




Sago seeds  (small) 1/2 cup
Water 1 1/2 cup
Brown sugar(For caramel) 2 tbsp
Salt 3 pinces
Cinnamon powder 1 tsp
Raisins A fistful
Cashew for decorating (optional)
Fresh milk 1/2 cup
Brown sugar 4 tbsp

How to make it:

Soften Sago

  • Soak sago seeds in  water for an hour until the quantity doubles
  • 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 !!



sawu pudding

 

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chocolate fudge pudding

Chocolate Fudge Pudding – Victorian Time Dessert Pudding

No wonder this pudding was favoured by the Royalty! Oozing out with sticky chocolate sauce and the melting in the mouth sponginess in this pudding can win a Queen’s heart!

While roaming around the streets lined up with old fashioned shops in the Oxford city, I found a collection of centuries-old cookbooks scattered in front of an old book shop. They had such beautiful hand-painted pictures and recipes which were quite basic with simple ingredients put together in an ingenious way to produce glorious dishes fit for the affluent aristocracy during the reign of Queen Victoria.

I did not hesitate to buy the whole stack of books and tried some recipes which came out deliciously well.  This recipe was extracted from one of the pages and must have been a very popular dessert during that time.

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 chocolate sauce is purely made with hot water but taste heavenly!

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

 Ingredients needed :

Self – raising flour (If using plain flour add 1tsp of baking powder)90 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
A pinch of salt and a few drops of vanilla 

For the chocolate sauce

 
Cocoa powder1 1/2 tbsp
Sugar 115 g (1cup)
Hot water300 ml

 Lets 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 and cocoa powder and sieve on to the batter
  • Add milk, vanilla and 3 pinches of salt
  • Mix thoroughly until all come together as a creamy batter
  • Spoon into a wide Pyrex/ovenproof dish
choc pour

Make the chocolate sauce

  • Combine sugar and cocoa in a bowl
  • Add hot water gradually, mixing continuously until it will appear to be a thin chocolate brown liquid
  • Now pour the sauce over the pudding batter very slowly, letting it run across
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  • Cover with a foil, leaving an edge open for steam to escape
  • Bake for 30 mins ( Do not exceed this time as all the sauce can dry up)
  • Insert a wooden skewer and if the pudding is baked enough. If not, leave it in the oven for 5 more 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 !!
Fluffy breakfast pancakes

Breakfast Pancakes – Fluffy and spongy

These spongy, sweet pancakes is a delightful start for the day. My son wakes up on Saturday mornings and races into the kitchen to make these on his own; I am sure you can understand his enthusiasm! He gobbles them up happily with Golden syrup, runny honey, strawberry sauce or simply dipping them into Nutella chocolate spread.

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 sizzling butter. They will love to munch a few strawberries dipped in Nutella along with their pancakes. There are numerous ways to make them look extra special and taste even better! Simply follow your tastebuds!

Strawberries dipped in Nutella choc spread served with pancakes!

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 make 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 start:

  • Into a mixing bowl, sieve the flour, salt and baking powder together
  • In a jug, add the egg and milk and whisk them together and add sugar.  Rapidly whisk until the sugar dissolves
  • Pour the milk, sugar and egg mixture into the flour and beat gently with a wooden spoon until a smooth batter is formed without any lumps
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  • 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
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  • 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, runny honey, bananas or chocolate spread on the side.