Mango Pudding

Cooks in: 30 Minutes Serves: 4 People

"Pudding" can refer generically to the sweet, final course of a meal, what Americans know as "dessert." In the United States, puddings are nearly always sweet desserts of milk or fruit juice variously flavoured and thickened with cornstarch, arrowroot, flour, tapioca, rice, bread, or eggs. This simple recipe which I am sharing is made using jowar flour and I have used the seasonal fruit mango to bring out the mango flavour. Try this recipe before the mangoes goes off the shelves.

Ingredients:

• 1/4 Cup Jowar Flour
• 1 Cup Pulp of sweet mango
• 1/2 Cup Water
• 3/4 Cup Almond/Soya/Cashew Milk
• 4 Tbsp Sugar
• 6 Tbsp Coconut Oil
• 1/4 Tsp Cardamom Powder
• 6 Almonds Chopped
• A Pinch of Salt

Directions:

1. In a thick bottomed pan add flour and water. Mix without any lump. Add milk and start heating on a medium stirring continuously.
2. When it starts thickening, add mango puree, sugar, salt and coconut oil. Mix well and continue cooking.
3. When it becomes glossy and starts leaving the pan, remove and transfer it to a wide bowl. Sprinkle the chopped nuts.
4. Refrigerate for 2 hours and serve chill.

Note:

• Other millet flours like Kodo, Barnyard, Foxtail, Little can be used for this recipe. Water quantity may vary.
• Dairy milk and ghee can be used for non vegan version