Chichoumeille with a North East Indian Twist

Ingredients

In the traditional French Chichoumeille, the pudding is typically flavored with vanilla and has a milder taste. However, in this North East Indian adaptation, we infuse the pudding with aromatic spices like ginger, turmeric, and mustard seeds, giving it a unique and flavorful twist. We alse have the original recipe for Chichoumeille, so you can check it out.

• 1 cup (240ml) cornmeal 1 cup (240ml) cornmeal
• 3 cups (710ml) milk 3 cups (710ml) milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• 1/2 teaspoon ginger powder 1/2 teaspoon ginger powder
• 1/2 teaspoon mustard seeds 1/2 teaspoon mustard seeds
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1/4 cup (30g) chopped nuts (cashews, almonds, or pistachios) 1/4 cup (30g) chopped nuts (cashews, almonds, or pistachios)
• 1/4 cup (30g) raisins 1/4 cup (30g) raisins
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 45g, 20g
• Protein: 8g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a large saucepan, bring the milk to a gentle boil.
2. 2.
   Gradually add the cornmeal to the boiling milk, stirring continuously to avoid lumps.
3. 3.
   Reduce the heat to low and cook the mixture, stirring frequently, for about 15-20 minutes or until the cornmeal thickens and becomes creamy.
4. 4.
   In a separate small pan, heat the ghee over medium heat. Add the mustard seeds and allow them to splutter.
5. 5.
   Add the chopped nuts, raisins, turmeric powder, ginger powder, and a pinch of salt to the pan. Sauté for a minute until the nuts turn golden and the spices release their aroma.
6. 6.
   Pour the spiced ghee mixture into the cooked cornmeal pudding and stir well to combine.
7. 7.
   Cook for an additional 2-3 minutes to allow the flavors to meld together.
8. 8.
   Remove from heat and let the Chichoumeille cool slightly before serving.
9. 9.
   Serve warm or chilled, garnished with additional nuts and raisins if desired.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smooth texture in the pudding.
• Ginger powder — If you prefer a stronger ginger flavor, you can substitute it with freshly grated ginger.
• Mustard seeds — Toasting the mustard seeds before adding them to the dish enhances their flavor.

Tips & Tricks

• For a creamier texture, you can substitute some of the milk with coconut milk.
• Adjust the sweetness according to your preference by adding more or less sugar.
• Experiment with different nuts and dried fruits for added variety.
• Serve the Chichoumeille with a dollop of whipped cream or a drizzle of honey for extra indulgence.
• Leftovers can be refrigerated and enjoyed cold as a refreshing dessert.

Serving advice

Serve the Chichoumeille warm as a comforting dessert during colder months or chilled during hot summer days. Garnish with a sprinkle of chopped nuts and raisins for an appealing presentation.

Presentation advice

Present the Chichoumeille in individual serving bowls or ramekins, allowing the vibrant yellow color of the pudding to shine through. Add a touch of elegance by placing a small edible flower or mint leaf on top as a garnish.