Al­mond Pud­ding

Health & Nutrition - - HEALTHY RECIPES -

SERVES 2

IN­GRE­DI­ENTS

Low fat milk, 350 ml; corn flour, 1 tbsp; jag­gery, 1 ½ tbsp; egg white, 2; al­mond essence, ½ tbsp; al­monds, 7; salt, a pinch

METHOD

Mix corn flour with 2 tbsp low fat milk. Boil the re­main­ing milk and turn off the flame once done. Add the corn flour mix­ture to the boiled milk. Heat the mix­ture again and keep stir­ring. Once the milk is thick, re­move it from the stove and mix the jag­gery in it.

Beat egg whites and keep sep­a­rately. Add al­mond essence and salt to the egg white, and whip the mix­ture un­til it is thick and glossy. Gen­tly pour this into the warm milk mix­ture and pour into an oven­friendly bak­ing dish. Place the dish with the mix­ture in a larger bowl with wa­ter filled up to half an inch around the bak­ing dish. Bake the pud­ding at 350°F for 25 min­utes. The pud­ding can be served hot or even af­ter chill­ing it for 2-3 hours. Be­fore serv­ing, gar­nish with al­mond sliv­ers.

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