Wednesday, November 21, 2012

Wednesday's Helping: Cardamom Milk Pudding

The Mixed Stew is going on hiatus from Nov 19 thru Nov.  23rd. We hope everyone enjoys a week of sweet repeats until then and Happy Thanksgiving. The Mixed Stew will be back on November 26 with even more yummy posts.

A different kind of dessert
Sample this light and fragrant pudding instead of fattier ice cream or egg custards. The pungent but pleasant flavor or cardamom compliments the soothing and smooth texture of thickened milk.
Here is our recipe:

What you will need: 
1 wooden spoon
2 cups low-fat milk
1 saucepan with lid
1 tablespoon corn starch, dissolved in ¾ cup water
1 small bowl
1 wire whisk
Plastic wrap
1 medium-sized bowl
1 tablespoon cardamom, crushed
½ cup sugar
Pinch of salt


2 tablespoons, crushed nuts
Shredded coconut
½ cup sliced fruit (strawberries, raspberries, or mango)
Sprinkle of cinnamon

Cooking and Directions:

Bring saucepan containing mixture of milk, cardamom, and salt on medium-low heat to a slow boil. This may take 5 to 8 minutes. Then combine and stir cornstarch, sugar, and water in small bowl. Next, gradually stir and whisk cornstarch mixture into milk. Stir constantly to avoid lumps from forming. Remove from heat and cover with lid for 10 to 15 minutes. Once milk pudding has cooled, transfer to medium-sized bowl. Cover with plastic wrap and chill in fridge for at least 3 hours and then serve. Sprinkle with crushed nuts or top with sliced fruit.

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