Coconut Pudding

Coconut Pudding

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Nafeesa Saleh
Nafeesa Saleh
74
Calories
Kcal
3
Protein
gm
5
Fat
gm
4
Carbs
gm
cookingtraditionicon
Thai
eggetarian
Eggetarian
recipepreparationtime
00:35

A sweet dessert for sweet tooth in a quantified way. Total calories for the mentioned ingredients: 1125.8 kcal P- 46.3gm C- 60.8gm F- 77.5gm Could make 15 pieces out of it. So the mentioned macros are for a piece.

Ingredients

  • listcheckShredded Coconut- 150gm
  • listcheckMilk low fat - 500ml
  • listcheckEggs - 2
  • listcheckSemolina/Rawa - 20gm
  • listcheckGhee - 10gm
  • listcheckCream - 5gm
  • listcheckAlmonds - 5gm
  • listcheckPistachios - 5gm
  • listcheckCardamom seeds - 2gm
  • listcheckStevia/Sugar-free - 9 to 10 tablets or as per the taste.
  • listcheckRose water - 10ml
  • Method

  • Step-1
    If you’re using fresh coconut meat, remove the black part with knife or grate it out. Then grate white part in a separate bowl. Beat the eggs in a bowl until you get nice foam.
  • Step-2
    In a mixer, add coconut, milk, semolina, eggs (retain a tbsp), rose water and stevia and pulse it nicely until all mix well.
  • Step-3
    In a large skillet, add the above mixture and ghee (retain some for brushing)and let it cook on medium flame for about 10 minutes or until you get semi-solid consistency. Make sure to continuously stir it and scrape it from sides so as to avoid getting it stick to the bottom of the pan.
  • Step-4
    Grease the baking tray with remaining ghee and pour in the mixture.
  • Step-5
    Remove the skin of almonds and pistachios by soaking it in hot water and then cut it into slits and keep aside.
  • Step-6
    Beat the cream with 1 tbsp of egg mixture and pour it over the baking tray. Top it with almonds- pistachios slits and cardamom seeds.
  • Step-7
    Bake it in the oven for about 25 minutes at 180deg C or until you get nice golden topping.
  • Step-8
    Take it from the oven, let it cool down and cut it into pieces and store it in refrigerator in a air tight box. Enjoy 😋
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