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Main Course

Kerala Pudding

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 4 servings

2 tbsp Edible gelatin
11/2 cup Milk
3/4 cup Sugar
3/4 tsp Vanilla essence
Fresh cream A small tin

Preparation

Step 1
Add gelatin to 6 tbsp of water and mix it well.
Step 2
Water can be cold or hot - better to follow the instructions given on the gelatin packet.
Step 3
Heat up a pan.
Step 4
Add milk and sugar.
Step 5
Boil it slowly by stirring, until small bubbles comes out.
Step 6
Never allow the milk to boil vigorously.
Step 7
Switch off the heat and add gelatin prepared.
Step 8
Stir everything together thoroughly and allow to cool well.
Step 9
Place the bowl over ice - that helps to set.
Step 10
Add vanilla essence.
Step 11
Beat the fresh cream, until frothy and add it to the mixture.
Step 12
Pour the pudding mixture into the pudding bowl.
Step 13
Keep it in the freezer for about 10 minutes.
Step 14
Get it out and place it in the lower shelf of the refrigerator.
Step 15
The success of pudding lies in the correct quantity of components. 1 tbsp = 3 tsp.
Step 16
The Kerala Pudding.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Kerala Pudding

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 4 servings

2 tbsp Edible gelatin
11/2 cup Milk
3/4 cup Sugar
3/4 tsp Vanilla essence
Fresh cream A small tin

Preparation

Step 1
Add gelatin to 6 tbsp of water and mix it well.
Step 2
Water can be cold or hot - better to follow the instructions given on the gelatin packet.
Step 3
Heat up a pan.
Step 4
Add milk and sugar.
Step 5
Boil it slowly by stirring, until small bubbles comes out.
Step 6
Never allow the milk to boil vigorously.
Step 7
Switch off the heat and add gelatin prepared.
Step 8
Stir everything together thoroughly and allow to cool well.
Step 9
Place the bowl over ice - that helps to set.
Step 10
Add vanilla essence.
Step 11
Beat the fresh cream, until frothy and add it to the mixture.
Step 12
Pour the pudding mixture into the pudding bowl.
Step 13
Keep it in the freezer for about 10 minutes.
Step 14
Get it out and place it in the lower shelf of the refrigerator.
Step 15
The success of pudding lies in the correct quantity of components. 1 tbsp = 3 tsp.
Step 16
The Kerala Pudding.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.