North Indian Queen of Puddings

Ingredients

In this North Indian adaptation of Queen of Puddings, the traditional British custard base is replaced with a cardamom-infused milk pudding sweetened with jaggery, a traditional Indian sweetener. Additionally, the topping of raspberry jam adds a tangy twist to the dessert. The use of crushed pistachios as a garnish adds a distinct North Indian touch, providing a nutty flavor and a vibrant green color. We alse have the original recipe for Queen of Puddings, so you can check it out.

• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 4 green cardamom pods, lightly crushed 4 green cardamom pods, lightly crushed
• 100g (1/2 cup) jaggery, grated 100g (1/2 cup) jaggery, grated
• 100g (1/2 cup) breadcrumbs 100g (1/2 cup) breadcrumbs
• 3 eggs, separated 3 eggs, separated
• 100g (1/2 cup) raspberry jam 100g (1/2 cup) raspberry jam
• 50g (1/4 cup) crushed pistachios 50g (1/4 cup) crushed pistachios

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 38g, 25g
• Protein: 8g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a saucepan, heat the milk and cardamom pods over medium heat until it comes to a gentle simmer. Remove from heat and let it steep for 10 minutes. Strain the milk to remove the cardamom pods.
3. 3.
   In a mixing bowl, whisk together the jaggery, breadcrumbs, and egg yolks until well combined. Slowly pour in the warm milk while whisking continuously.
4. 4.
   Pour the mixture into a greased baking dish and bake for 25-30 minutes, or until the pudding is set and lightly golden on top.
5. 5.
   Remove the dish from the oven and spread the raspberry jam evenly over the pudding.
6. 6.
   In a separate bowl, whisk the egg whites until stiff peaks form. Spread the whisked egg whites over the jam layer.
7. 7.
   Sprinkle the crushed pistachios on top of the egg whites.
8. 8.
   Return the dish to the oven and bake for an additional 10-15 minutes, or until the meringue is golden brown.
9. 9.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Jaggery — Ensure that the jaggery is finely grated to ensure it dissolves easily in the pudding mixture.
• Cardamom pods — Gently crush the cardamom pods to release their aromatic oils before adding them to the milk.

Tips & Tricks

• For a richer flavor, you can substitute whole milk with full-fat milk or even add a splash of heavy cream to the pudding mixture.
• If you prefer a smoother texture, you can strain the pudding mixture before baking to remove any lumps.
• Experiment with different flavors of jam, such as mango or strawberry, to customize the dessert to your liking.
• To enhance the presentation, you can pipe the meringue topping using a star-shaped nozzle for an elegant touch.
• Serve the North Indian Queen of Puddings warm or chilled, depending on your preference.

Serving advice

Serve the North Indian Queen of Puddings as a delightful dessert after a traditional North Indian meal. It pairs well with a scoop of cardamom or pistachio ice cream for an extra indulgence. Garnish with a sprinkle of crushed pistachios and a drizzle of rose syrup for an added touch of elegance.

Presentation advice

Present the North Indian Queen of Puddings in individual serving dishes or in a large baking dish for a family-style presentation. The layers of creamy pudding, vibrant jam, and golden meringue create a visually appealing dessert. Dust the top with a pinch of ground cardamom for a final touch of sophistication.