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{Ramadan Special} – Tender Coconut Pudding by Najla of Foodie Corner
Friday, June 26, 2015 15:28
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{Day 9}
It took little time to scroll down to see the recipe….as my eyes glued to the pictures… Najla not only clicks beautifully but also presents the food so nicely…that you feel like eating it right away…Najla of Foodie Corner is sharing with us a simple, yet wonderful recipe…which will a star on your Iftaar table…
Ramadan Kareem !! It is with much joy that Muslims around the world welcome this auspicious month of physical and spiritual cleansing. It is the holy month in which Muslims all over the world, observe fasting from dawn to dusk., and engage in more prayers. May Allah accept all our prayers and good deeds this Ramadan.
I am happy to be a part of Lubna’s event of Joy from Fasting to Feasting this year too. Lubna has been hosting this event for the previous 7 years. Thanks Lubna for inviting me to be a part of the event, and for waiting patiently even though I almost missed the deadline..
Since it is summer here in UAE, I thought of posting a dessert for the event. A dessert which is not too heavy and which can be prepared easily. I got this recipe from my cousin Rasna. Tender coconut water in itself is a refreshing drink.
This pudding combines the goodness of tender coconut and china grass, which is good for digestion. And the pudding has a soft melt in the mouth texture. And it has only minimal ingredients and a fuss free prepatation. You need just 15 minutes to prepare the pudding.
INGREDIENTS:
- China Grass, cut into thin pieces – 10 gm
- Condensed Milk – 1 tin
- Milk – 1 cup
- Coconut Water – 3 cups
- Tender coconut flesh – 1 cup
- Sugar – 4 tbsp
PREPARATION:
- Mix 10 grams of china grass with 1 1/2 cup ( 375 ml) tender coconut water and keep aside for an hour.
- Beat well 1 cup of tender coconut flesh with 1/2 cup of tender coconut water in a mixer. ( If there is not much coconut flesh, you can mix 3 tbsp of coconut milk powder with 1/2 cup of coconut water )
- After one hour, in a thick bottom pan, heat the china grass and coconut water , and stir till the china grass is completely dissolved. Turn off the flame.Let it cool slightly
- In another thick bottom pan, heat 1 tin of condensed milk, 1 cup of milk ,1 cup of coconut water and 4 tbsp of sugar. Turn off the flame, as soon as the mixture gets warm. Do not let it boil.
- Mix the beaten coconut flesh to the condensed milk mixture.
- Add the melted china grass to this . Strain this mixture
- Beat this in a mixer, in 3 turns, pouring 1/3 rd at a time . ( As it will be hot, do not pour till the mixer is full)
- Pour into a pudding dish and refrigerate for 4-5 hrs.
- Garnish with praline powder or pomegranate seeds and serve.
Thank you Najla for taking out time and joining in ‘Global Ramadan Event – Joy From Fasting To Feasting – VIII’ with such a luscious recipe.
You can find Najla Koya @ Blog|Facebook.
NOTE: You can find updated list of entries @ Joy From Fasting To Feasting - VIII.
NOTE: You can find updated list of entries @ Joy From Fasting To Feasting - VIII.
Source: http://www.kitchenflavours.net/2015/06/ramadan-special-tender-coconut-pudding_27.html
