Description
A rich, creamy dessert that’s wonderfully fragrant with cardamom, cinnamon, and saffron. It’s simple enough for family dinners yet special enough for celebrations, and it’s one of those recipes that fills the whole kitchen with an incredible aroma while it cooks.
Ingredients
Units
Scale
- 1 1/2 cups Tastee Wheat
- 8.8 oz - 250 g butter
- 2 to 3 cinnamon sticks
- 1/4 cup desiccated coconut
- 1/4 cup nibbed almonds
- 1/4 cup sultanas
- Pinch of saffron (optional)
- 1 tsp freshly ground cardamom (elachi)
- 1.25 cups - 1 x 300 ml tin condensed milk
- 1.7 cups - 1 x 400 ml tin coconut milk
- 1 egg, lightly beaten (omit for a vegetarian version)
- 2 cups milk
Instructions
- Place the 250 g butter into a large, heavy-based saucepan and melt over medium heat.
- Add the 1½ cups Tastee Wheat, 1/4 cup desiccated coconut, 1/4 cup nibbed almonds, 1/4 cup sultanas, 2 to 3 cinnamon sticks, the pinch of saffron (if using) and 1 tsp freshly ground cardamom.
- Cook for about 10 minutes, stirring often, until the wheat turns lightly golden and smells nutty. The mixture should look grainy and lightly toasted.
- While the wheat is toasting, whisk together the 1 tin condensed milk, 1 tin coconut milk, 1 lightly beaten egg and 2 cups milk until completely smooth.
- Slowly pour the milk mixture into the toasted wheat while stirring continuously. Adding it gradually helps prevent lumps from forming.
- Return the saucepan to medium heat and cook for about 15 minutes, stirring regularly, especially along the bottom of the pan, until the pudding becomes thick, creamy and the wheat is fully cooked.
- Remove the cinnamon sticks before serving if preferred.
- Serve warm on its own
Notes
Prepared, tried, and tested by Irene
