Carrot pudding

If you want to keep your dessert simple yet satisfying after a heavy scrumptious meal, then carrot pudding is your best bet. Its light and fluffy and doesn’t have a very overwhelming flavor so keeps your tummy feeling light even after gobbling down an entire bowl. It fits into the category of a perfectly humble dessert, ie easy to prepare, serve and devour!!

Ingredients:

• 2 Fresh carrots grated.
• milk – 1 cup
• sugar- 3 teaspoons
• vanilla extract – 1/2 teaspoon
• gelatin – 3 teaspoons

Method:

1. Boil the freshly grated carrots in half a cup of water for 10-12 mins
2. Add half a cup of milk to the boiled carrots and blend well after draining the excess water.
3. Boil the remaining milk with the sugar
4. Mix gelatin in cold water to make a paste and add to the boiled milk. Stir until dissolved.
5. Mix the carrot paste with the boiled milk and pour into moulds.
6. Refrigerate for at least 4-5 hours.
7. Garnish with grated carrots.

 

Notes:

1. You can skip blending the carrots with milk if you like carrot pieces as is in your pudding. 

 

Watermelon Pannacotta

Now don’t get startled by the name! A Pannacotta is a very basic pudding that is made of dairy thickened with any setting agent like agaragar or gelatin.  Its a simple yet extremely satisfying dessert and probably the first ever dish any newbie cook would try their hand at. Though a pannacotta is usually just a single milk pudding, its common practice to pair it up with another fruit pudding of one’s choice. The contrasting colors of the two puddings and the magnificent way they both gel together as one is what makes this dish even more appetizing.

Ingredients:

Coconut Pudding :

• Coconut milk – Thick milk of half a coconut.
• Egg – 1
• Gelatin – 3 teaspoons
• Milk – 1 cup
• Sugar – 3 teaspoons

Method:

Boil milk and sugar. Beat one egg and add to the  milk sugar mix. Turn off the flame.  Mix gelatin in cold water. Turn off the heat and add the gelatin to milk mixture and stir until gelatin completely dissolves.  Once slightly cooled add coconut milk. (Do not add to hot milk as the coconut milk would curdle). mix thoroughly and refrigerate for at least 4 hours orovernight.

 

Watermelon pudding:

• Watermelon – about a quarter deseeded
• Gelatin – 3 teaspoons
• Sugar – 2 teaspoons

Method:

 

Cut the watermelon to small pieces. Add sugar and stir on low heat for about 10-15 mins or until the the mix slightly thickens. Turn off flame and blend well. ( If using a mixer, wait until the mix properly cools down). Add gelatin mixed in cold water and stir until dissolved. Pour this over the coconut pudding. Note that the coconut pudding must completely set before pouring the watermelon mix. You can layer both up or halve them as per your imagination.

Notes:

1) The two puddings here are made separately so you must make sure one is set completely before pouring the other.

2)  I used watermelon here, but you could use any fruit of your choice.