I had never even heard of Indian pudding before, much less tasted it, when I received an email requesting that I come up with a more “figure-friendly” version. Since the request came with the original recipe, I made a small batch, so that I could determine what the new recipe was supposed to taste like. And oh my goodness – is this stuff GOOD!!! I was hooked after my very first taste!! Low Fat Indian Pudding has a creamy texture and a warm comforting flavor that is truly amazing.
Low Fat Indian Pudding
- 1 glass or ceramic baking dish
- 1 saucepan
- 3 cups skim milk
- ⅓ cup yellow cornmeal
- ½ cup molasses
- ½ teaspoon cinnamon
- 2 teaspoons grated fresh ginger (or 1/2 teaspoon dried, ground ginger)
- 2 tablespoons unsalted butter (I forgot to add the butter the second time that I made this dish, and it still came out perfect – It adds a touch of “creaminess”, but feel free to omit it if you choose)
- ⅓ cup raisins
- Preheat the oven to 300 degrees, and lightly spray a glass or ceramic baking dish with nonstick cooking spray.
- Place the milk in a saucepan over medium heat. Whisk in the cornmeal and salt and bring to a simmer. Simmer for 20 minutes, stirring frequently, then whisk in the molasses, ginger, butter and raisins and stir until everything is combined.
- Pour the mixture into the prepared baking dish and bake for about 2 hours, until pudding develops a thin crust. Can be served warm or cold, but it is especially delicious served warm topped with a little low fat vanilla ice cream.
Mastering the art of preparing Low Fat Indian Pudding requires a few key techniques and insights. In this section, I’ll share valuable cooking tips and tricks to ensure the best results. I’ll also shed light on common mistakes to avoid, helping you create a creamy and delightful dessert that will leave your guests craving for more.
Tips and Tricks for Perfect Results:
- Use a heavy-bottomed saucepan to prevent scorching and ensure even heat distribution.
- Gradually add the cornstarch mixture to the pudding while stirring continuously to avoid lumps.
- Keep the heat on medium-low to prevent the mixture from boiling too rapidly and curdling.
- Stir the pudding frequently with a wooden spoon to prevent it from sticking to the bottom of the pan.
- Allow the pudding to cool slightly before serving to achieve the perfect consistency.
Common Mistakes to Avoid:
- Adding the cornstarch directly to hot milk can result in lumps. Always make a slurry by dissolving the cornstarch in a small amount of cold milk before adding it to the hot mixture.
- Boiling the pudding mixture vigorously can lead to curdling. Maintain a gentle simmer to ensure a smooth and creamy texture.
- Neglecting to stir the pudding frequently can cause it to stick to the bottom of the pan and burn. Be attentive and keep the mixture moving.
Now that you’ve mastered the art of preparing Low Fat Indian Pudding, let’s explore the various ways you can enjoy and serve this delightful dessert. From special occasions to casual gatherings, there’s a perfect setting for every occasion.
Perfect Occasions and Audience:
Low Fat Indian Pudding is a versatile dessert that can be served on a variety of occasions. It’s an excellent choice for family dinners, potlucks, and festive celebrations. The creamy and delicate flavors appeal to both adults and children alike, making it a crowd-pleaser for all age groups.
Complementary Sides, Garnishes, and Beverages:
- Add a dollop of lightly sweetened whipped cream on top of each serving for an extra touch of indulgence.
- Garnish with a sprinkle of ground cinnamon or a few slivered almonds for added texture and visual appeal.
- Pair the pudding with a cup of aromatic masala chai or a refreshing glass of rose-flavored lassi to complement the flavors and enhance the overall experience.
Creative Ways to Serve:
- Layer the Low Fat Indian Pudding with crushed graham crackers, fresh fruits, and yogurt to create a delightful parfait.
- Transform the pudding into a filling for mini tart shells or use it as a topping for pancakes or waffles.
- Serve the pudding warm over a slice of warm apple pie or alongside a scoop of vanilla ice cream for a heavenly dessert combination.
FAQs about Low Fat Indian Pudding
To provide you with comprehensive guidance, I’ve compiled a list of frequently asked questions related to Low Fat Indian Pudding. From storage tips to ingredient substitutions, these answers will help you navigate any uncertainties and ensure a seamless cooking experience.
Can I make Low Fat Indian Pudding ahead of time?
Absolutely! Low Fat Indian Pudding can be prepared in advance. Once cooked, allow it to cool and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Can I use a different type of milk for this recipe?
Yes, you can use alternatives such as almond milk, soy milk, or oat milk. However, keep in mind that it may slightly alter the taste and texture of the pudding.
How can I make the pudding thicker or thinner?
To make the pudding thicker, increase the amount of cornstarch slightly. For a thinner consistency, reduce the amount of cornstarch or increase the milk slightly.
Can I replace the sugar with a sugar substitute?
Yes, you can use a sugar substitute such as stevia or erythritol. Adjust the amount according to the sweetness level desired.
How should I store any leftovers?
If you have any leftovers, transfer the pudding to an airtight container and refrigerate for up to 3 days. Before serving, gently reheat on the stovetop or in the microwave, stirring occasionally to restore the creamy texture.
Experience the magic of Low Fat Indian Pudding with our easy-to-follow recipe. Indulge in a creamy, aromatic dessert that will transport your taste buds to the vibrant streets of India. Don’t forget to share your creations and subscribe to our blog for more unique and healthy recipes!