We had a nice vacation hangout in Chengalam (Kottayam, Kerala), a greenery rich land whose beauty lies in the nearby Kumarakom backwaters. It’s a mirror which portraits the reflections of coconut trees, traditional style house boats and the kissing shrubs onto the Lake.
Five – six months back, I got a tin of organic arrowroot powder from my parents in laws. So, I had an opportunity to do an experiment with that. I searched for many arrowroot recipes and found one fact that arrowroot can be a good replacement for flour. So I tried for a arrowroot custard pudding. This is not only a delicious dessert but also a good source of nutrition.
1 Cup Arrowroot Powder/Flour
1 Cup Sugar (Increase or decrease as per your requirement)
2 1/2 Cup Milk at room temperature
2 Large Egg Yolks
1/2 teaspoon Vanilla Extract
Mix the arrowroot powder in half cup milk well with no lumps in it.
In a saucepan bring the remaining milk , sugar and arrowroot powder mix to a soft boil by stirring continuously .
Now pour the above mixture slowly to the egg yolks to temper the egg yolks and whisk it continuously with a wire whisk and ensure that the egg yolks does not form any lumps. Add vanilla extract and beat well with the wire whisk.
Again, get the mixture back to the saucepan and continue boil for 15 minutes in medium heat stirring continuously.
Take off from the flame when the custard becomes thick enough. Allow the custard to cool completely and pour into the serving bowl and decorate with saffron.
Refrigerate for 8 hours and serve chilled.
For the topping, you can add cashew nut, raisins, almonds or chocolate chips .
My daughter Rydhi treats milk as an enemy and she always cries whenever I take milk for her. This was a major concern for me and tried for milk flavoring. Sometimes it went successful and sometimes it got flopped. But when I made her to taste this arrowroot pudding, she smiled and asked for more telling “Mamma Super ….” showing an action with her fingers :-).