foodie fridays: spiced indian pudding
Do you ever feel like the world is giving you the stink-eye?
Not in a stink-eye karma kind of way. But more of a, get off your tookus, channel your inner Christopher Columbus, and see the world kind of way.
Sometimes, however, I’m like, “Whoa! Chillax! I don’t have to see every square inch of this planet right right away.” Clearly, I am only 30 years old and have plenty of time to travel to all seven continents. But in the back of my mind, I have this funny suspicion that the world is telling me to travel to places that are outside my pool and margarita comfort zone.
I do want to travel the world and see every square inch, but the thought of strolling the streets in China, South Africa, and especially India, makes me want to pee my pants. Don’t get me wrong, I love different cultures and learning about their past, you just have to get me there.
I’ve always been a homebody. True story: I once attempted a sleep-over at a girlfriend’s house that lived right across the street. I was fine until we had to go to sleep. Once the lights went out, I bolted. I marched my happy butt home, blanket in hand, to sleep in my bed. I probably looked like a homeless person trolling the streets.
Since I’m not traveling to the other side of the world anytime soon, or at least not until the hubs racks up those international miles, I will have to settle with my version of international cuisine. And to start, I figured why not make a dish with spice, warmth, and a sugary kick. I found this recipe and it instantly reminded of what India would taste like. All the markets full of local spices and herbs, which is why this pudding is perfect.
In this pudding you’ll find dark, thick molasses, cinnamon, ground ginger, and a little brown sugar to sweeten it up. I’m telling you, after one bite, you’ll feel like you’re being whisked away to New Delhi!
Just don’t forget your blankie.
Spiced Indian Pudding
2 cups whole milk
1 cup heavy cream
1/2 cup molasses
1/4 cup dark brown sugar
1/3 cup cornmeal
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon salt
1 pint vanilla ice cream
Preheat oven to 350 degrees.
In a medium saucepan, add milk, cream, molasses, and brown sugar. Bring to simmer over medium heat and stir. While the milk simmers, in a large bowl, combine cornmeal, ginger, cinnamon, and salt. Slowly add the cornmeal mixture to the milk, stirring and once again bringing back to a light simmer. Once the mixture has thicken slightly, pour it into a shallow baking dish and bake for about 20 minutes. Remove from oven, give the pudding a big stir and place back into the oven for another 20 minutes. Once baked, remove pudding from oven, stir again and set aside to cool. Serve into small bowls with a scoop of ice cream on top.
recipe from Food and Wine MagazineAll images and text ©