Loader

Recipe Search

Recipe Types: Casseroles and Bakes , Cheese , Chicken , Chocolate , Desserts , Gluten Free , Gujrati , Indian , International , Keto , Pasta , Pizzas , Potatos , Punjabi , Rajasthani

Thai Pumpkin and Coconut Pudding

2018-04-11

Share it

Ingredients

  • Coconut milk (Nariyal ka Doodh) – 3 tbsp
  • Sugar (Cheeni) – 1cup
  • Pumpkin(Kaddu) – 2 cups, steamed and cubed
  • Rice flour (Chawal ka aata) – 1cup
  • Corn flour(Makkai ka aata) – ¼ cup
  • Desiccated coconut (Nariyal ka powder)- ½ cup
  • Salt – ½ tsp or to taste

Method

Step 1

Put pumpkin, rice aata, sugar, coconut milk, corn flour, desiccated coconut, salt in a mixer and mix to make a smooth paste.

Step 2

Pour the paste into a mold. Place the mold on the inverted steel bowl/mold inside the pan and cover with lid. Begin heating the water in the pan and steam for 20 minutes for the pudding to be set.

Step 3

To check if the pudding is set, allow it to cool and then insert a toothpick or knife gently. If it comes out clean, it is set. Then run the knife along the edges to unmounted.

Step 4

Cut into slices and serve.

Recipe Type:
rasoi

More From This Chef »
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Post Views: 0

Related Recipes:

  • EGG-TOPPED AVOCADO TOASTS RECIPE

  • Thai Green Chicken Curry

  • 10-Minute Thai Shrimp Curry

  • Spicy Thai Prawn Noodles

  • Pad Thai Noodles

Leave a Reply

Your email address will not be published. Required fields are marked *