had a nice vacation hangout in Chengalam (Kottayam, Kerala), a greenery rich land whose beauty lies in the
nearby Kumarakom backwaters. It's a mirror which portraits the reflections of
coconut trees, traditional style house boats and the kissing shrubs onto the Lake.
Five - six months back, I got a tin of organic
arrowroot powder from my parents in laws. So, I had an opportunity to do an experiment
with that. I searched for many arrowroot recipes and found one fact that
arrowroot can be a good replacement for flour. So I tried for a arrowroot
custard pudding. This is not only a delicious dessert but also a good source of
1 Cup Arrowroot Powder/Flour
Cup Sugar (Increase or decrease as per your requirement)
1/2 Cup Milk at room temperature
Large Egg Yolks
teaspoon Vanilla Extract
the arrowroot powder in half cup milk well with no lumps in it.
a saucepan bring the remaining milk , sugar and arrowroot powder mix to a soft boil
by stirring continuously .
pour the above mixture slowly to the egg yolks to temper the egg yolks and
whisk it continuously with a wire whisk and ensure that the egg yolks does not
form any lumps. Add vanilla extract and beat well with the wire whisk.
get the mixture back to the saucepan and continue boil for 15 minutes in medium
heat stirring continuously.
off from the flame when the custard becomes thick enough. Allow the custard to
cool completely and pour into the serving bowl and decorate with saffron.
for 8 hours and serve chilled.
the topping, you can add cashew nut, raisins, almonds or chocolate chips .
daughter Rydhi treats milk as an enemy and she always cries whenever I take
milk for her. This was a major concern for me and tried for milk flavoring.
Sometimes it went successful and sometimes it got flopped. But when I made her
to taste this arrowroot pudding, she
smiled and asked for more telling "Mamma Super ...." showing an
action with her fingers :-).