Silky Goan Pudding from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by J

Name: Silky Goan Pudding from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by J
Ingredients: 1 teaspoon butter or ghee for oiling the pan; ¼ teaspoon salt; Seeds from 2 green cardamom pods, ground, or ⅛ teaspoon ground cardamom; 1 teaspoon pure vanilla extract; 3 large eggs; 1½ cups canned or fresh coconut milk; 1¼ cups chopped or grated jaggery (palm or crude sugar), or substitute packed brown sugar; 2 tablespoons rice flour (not sweet rice flour); ¾ pound (2 small to medium) baking potatoes

app.ckbk.com

We shouldn’t be surprised to find a brilliant custardlike pudding in the Goan repertoire: The Portuguese are famous for their custard tarts, and Goa was a Portuguese possession until 1975. This...

View full recipe on app.ckbk.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Ingredients

1 teaspoon butter or ghee for oiling the pan
¼ teaspoon salt
Seeds from 2 green cardamom pods, ground, or ⅛ teaspoon ground cardamom
1 teaspoon pure vanilla extract
3 large eggs
1½ cups canned or fresh coconut milk
1¼ cups chopped or grated jaggery (palm or crude sugar), or substitute packed brown sugar
2 tablespoons rice flour (not sweet rice flour)
¾ pound (2 small to medium) baking potatoes