Telugu-style Tri-color Pudding

Ingredients

In this Telugu adaptation of Chè ba màu, we incorporate Telugu flavors and ingredients to create a unique twist. The original Vietnamese dish typically uses ingredients like mung beans, coconut milk, and pandan leaves. However, in this Telugu version, we replace mung beans with rice flour and jaggery, and add Telugu spices like cardamom and saffron for a distinct flavor profile. Additionally, we incorporate fresh Telugu fruits like mangoes, pomegranate, and kiwi to enhance the taste and add a touch of local Telugu flair. We alse have the original recipe for Chè ba màu, so you can check it out.

• For the bottom layer: For the bottom layer:
• 1 cup (200g) rice flour 1 cup (200g) rice flour
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (100g) jaggery, grated 1/2 cup (100g) jaggery, grated
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• A pinch of salt A pinch of salt
• For the middle layer: For the middle layer:
• 1/2 cup (100g) semolina 1/2 cup (100g) semolina
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• A pinch of saffron strands A pinch of saffron strands
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• For the top layer: For the top layer:
• 1 mango, diced 1 mango, diced
• 1/2 cup pomegranate seeds 1/2 cup pomegranate seeds
• 1 kiwi, sliced 1 kiwi, sliced

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 4g
• Carbohydrates (total, sugars): 45g, 25g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the rice flour, coconut milk, jaggery, cardamom powder, and salt for the bottom layer. Cook over medium heat, stirring continuously, until the mixture thickens and becomes smooth. Remove from heat and set aside.
2. 2.
   In another saucepan, heat the milk for the middle layer. Add the semolina, sugar, saffron strands, and cardamom powder. Cook over low heat, stirring constantly, until the mixture thickens and the semolina is cooked. Remove from heat and set aside.
3. 3.
   In serving glasses or bowls, layer the bottom layer first, followed by the middle layer, and finally the top layer of diced mangoes, pomegranate seeds, and sliced kiwi.
4. 4.
   Refrigerate the pudding for at least 2 hours to allow the flavors to meld together and the pudding to set.
5. 5.
   Serve chilled and enjoy the vibrant and delicious Telugu-style Tri-color Pudding.

Treat your ingredients with care...

• Rice flour — Make sure to use fine rice flour for a smooth texture in the bottom layer.
• Jaggery — If jaggery is not available, you can substitute it with brown sugar or palm sugar.
• Saffron strands — Soak the saffron strands in a tablespoon of warm milk for a few minutes before adding to the middle layer for better color infusion.
• Mangoes — Choose ripe and sweet mangoes for the top layer to enhance the flavor of the pudding.
• Kiwi — Peel the kiwi and slice it thinly for an attractive presentation.

Tips & Tricks

• For a creamier texture, you can substitute half of the coconut milk in the bottom layer with condensed milk.
• To make the pudding more festive, garnish with a sprinkle of chopped pistachios or almonds.
• If you prefer a sweeter pudding, adjust the amount of jaggery or sugar according to your taste.
• Experiment with different fruits for the top layer, such as strawberries or blueberries, to add variety to the dish.
• Serve the pudding in transparent glasses to showcase the beautiful layers.

Serving advice

Serve the Telugu-style Tri-color Pudding chilled in individual glasses or bowls. It can be enjoyed as a refreshing dessert after a Telugu meal or as a standalone treat during festive occasions.

Presentation advice

To enhance the presentation, layer the pudding neatly in transparent glasses, allowing the vibrant colors to shine through. Garnish with a few pomegranate seeds and a slice of kiwi on top for an appealing visual effect.