Nafeesa Saleh

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Coconut Pudding

Coconut Pudding

Cook Duration 00:35
Food TypeEggetarian
Recipe Calories 74kcal
Protein
3gm
Fat
5gm
Carbs
4gm

Ingredients

  • Recipe Ingredients listShredded Coconut- 150gm
  • Recipe Ingredients listMilk low fat - 500ml
  • Recipe Ingredients listEggs - 2
  • Recipe Ingredients listSemolina/Rawa - 20gm
  • Recipe Ingredients listGhee - 10gm
  • Recipe Ingredients listCream - 5gm
  • Recipe Ingredients listAlmonds - 5gm
  • Recipe Ingredients listPistachios - 5gm
  • Recipe Ingredients listCardamom seeds - 2gm
  • Recipe Ingredients listStevia/Sugar-free - 9 to 10 tablets or as per the taste.
  • Recipe Ingredients listRose water - 10ml

Direction

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 😋
user

Nishtha Gera

Does it taste ok after cooking.

user

Nishtha Gera

will stevia not give a bitter taste after cooking?

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