"Friday, Friday" in the immortal words of Rebecca Black, "Everybody's Talkin' Bout the Weekend."
Around our house, what they're usually talking about is dessert. At least I am, and after the super heated week we had here in Sonoma, what I want is something cool and smooth and no, ice cream is not the answer to everything (a lot of things yes, but not everything) as much as I'd like to think so. On a day like today when my mind is mush from work, the fan is whirling, the air conditiong means nothing and the foxes are shrieking in the vineyard out the back door, I would kill for a tall, frosty glass of Coconut Wedding Pudding. Except that I am too damn lazy to make myself some. Not that it's hard mind you. It can be ready in less than an hour.
The reason I chose to make this dessert for my big Goat Vindaloo Lunch last week was the pure simplicity of it all, and also because Goat Vindaloo can be like the hottest July day in one's mouth, and the mere idea of coconut wedding pudding... well, it's indescribable. So if there's a real hot July day right outside the window, it doesn't get much better than this sweet little pudding.
This pudding is what's known in the South Indian kitchen as a payasam. It doesn't really resemble the puddings that Americans are used to, and yes, Jello Cook and Serve, I'm talking to you. The consistency of this pudding is more like a thin, creamy soup. So when it doesn't thicken, set up and look like it's waiting for a dollop of Cool Whip, don't freak out. It's not supposed to. This pudding can be made in a little less than an hour and be served warm, hot or cold. It's delicious any old way.
Gluten Free Coconut Pudding
Here's what to do:
It starts with a base of dal. Yes, this pudding is made from lentils.
2 Tbs of unsalted butter
When the butter has melted, add in:
1/4 cup of moong dal
1 Tbs of chana dal
2 and 1/2 cups of boiling water.
Partially cover the pot and let it all cook on a medium heat for about 35 minutes or until the dal is nice and tender.
Turn up the heat and pour in:
1 cup of milk.
Give it an occasional stir to make sure nothing sticks or burns.
Turn off the heat, let things cool a bit, and then using an immersion blender or regular blender, puree the dal and milk together.
Put the pan back on the fire and add in:
1 cup of coconut milk
1/2 cup of light brown sugar or jaggery
1/4 tsp of ground cardamom
1 cup of milk
2 tsp of cornstarch mixed with 2 Tbs of water or milk
Simmer it all together until it starts to thicken a bit and keep stirring in the meanwhile. It's going to come out as a thin, custard sort of pudding.
If a skin forms, don't worry. A couple of spins with a whisk takes care of that.
Serve it in individual dishes or parfait glasses. I served it chilled for a hot afternoon lunch.
#Goaterie meal needed.
And now for something not exactly completely different.....Prizes!
I'm celebrating my 2nd Blogiversary (yes, that is a weird word) this month, and I've decided to celebrate it with some great gifts from the very generous people at Workman Press, and Tropical Traditions. I'm giving away 2 great gifts.
A Copy of the fabulous cookbook Mangos and Curry Leaves
Organic Coconut Water Vinegar from the nice people at Tropical Traditions. This vinegar is great and what can I say, a must have for old skool Indian cooking!
So how do you get this stuff???? Here's what to do?
1.) Follow @WorkmanPub and @Troptraditions on Twitter
2.) Follow @kathygori on Twitter or follow my blog The Colors Of Indian Cooking
3.) Tweet about the sponsor and my giveaway or mention it on your blog
4.) Let me know you've done so
The drawing is going to be conducted on Random.org. It starts today July 1st and ends on July 14th. Thanks again to everyone who helps make this blog possible, especially my husband Alan Berger for his great photographs.
Coming up next, I go Gluten Free with an answer to the regular wheat chapatti. Follow along on Twitter @kathygori