Eggnog Carrot Kheer/Pudding#SundayFunday

Winter carrots have started to flood the market. When we were doing our weekly grocery my hubby seen the carrots and said make carrot kheer. It just then clicked why don't I make this with a twist. So used my Eggnog to make this creamy delicious Kheer.

Ingredients 
2 Cups Grated Winter(Red) Carrots
1 Cup + 1½ Cup Whole Milk
1 Cup Homemade Eggnog 
¼ Cup Granulated Sugar
1 Teaspoons Cardamom powder

½ Cup Fresh Cream
For Garnish
A few silvered Almonds
A few Raisins
A Dash Cinnamon & Cardamom powder
Method

In a heavy bottom pan add the grated carrot and a cup of milk
Bring this to a boil and then reduce the flame and let it simmer till the carrots are nearly cooked. 

Then add the sugar and  1½ cups milk let this cook till the carrots are softened and are fully cooked.

Now add in the Homemade Eggnog and on low flame keep stirring continuously till the pudding / kheer thickens. 
Please note if you do not stir continuously it will curdle. So take care at this stage. When it thickens switch off the flame add the cardamom powder and fresh cream give it a good mix. Add in the chopped nuts. Reserve some for garnish.

Serves chilled with a dash of cardamom and cinnamon powder. Enjoy this delicious Creamy Eggnog Carrot Kheer.

Labels: Kheer, Pudding, Eggnog, Homemade, Carrot, Sweets & Desserts, Sunday Funday

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Eggnog Carrot Kheer from Sneha's Recipe

Eggnog Cookie Bars from Karen's Kitchen Stories

Eggnog Mini Flans from Mayuri's Jikoni

Eggnog White Russian from A Day in the Life on the Farm

Family Style Eggnog from Palatable Pastime

Homemade Eggnog from Amy's Cooking Adventures

Snowy Eggnog Melt-Away Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Mahalabia#SundayFunday

Mahalabia, also known as Mahalabi or Muhellabia , is a Middle Eastern dessert / pudding / custard made with milk, sweetened and flavored with rose or orange blossom water. Delcious and you will love it and takes just 10 minutes from start to finish. So easy and quick. While the dessert is called Muhallebi in Turkey and Iraq, the Egyptian variant is called Mahalabia.

Serves Two 
Ingredients
250 ML Full Cream Milk
50 Grams Sugar
2 Tablespoon Water
1 Tablespoon Level Corn Flour
100 ML Fresh Cream
1 Tablespoon Level Rose Water
Pistachios for garnishing as required

Method

Combine milk and sugar together in a saucepan; bring to a boil, let it boil till sugar dissolves.
Mix water and corn flour together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of a thick pudding, for 2 -3 minutes, add the rose water and give it a quick stir.. Remove saucepan from heat and add the fresh cream mix it well and keep stirring it till it cools / comes to room temperature or else a scum will form on the top. Pour into into two pudding glasses garnish with silvered pistachios. Refrigerate the pudding to chill. 

Serve this pudding chilled. Yum and delicious. 
Labels: Sweets & Desserts, Pudding, No Bake Desserts, Milk, Corn Flour, Fresh Cream, Middle Eastern, Glass Verrines, Vegetarian, Egypt  

We are sharing Egyptian recipes for this week's Sunday Funday.

• Culinary Cam: Hawawshi and Other Egyptian-Inspired Dishes 
• Amy’s Cooking Adventures: Egyptian Borek (Cheese Filled Hand Pies) 
• Palatable Pastime: Baked Chicken with Baharat 
• A Day in the Life on the Farm: Salata Baladi 
• Sneha’s Recipe: Mahalabia
• Karen's Kitchen Stories: Egyptian Sweet Rolls
• Pandemonium Noshery: Molokhia
• Mayuri's Jikoni: Egyptian Cookies

Snowdon Pudding#EatTheWorld

A traditional steamed pudding recipe with a citrus sponge and topped with raisins – a comforting dessert from the Snowdon region - North Wales. Snowdon pudding, as it’s called, is flavored with lemon marmalade, since I couldn't get hold of lemon marmalade, used orange marmalade made out of palm sugar.

I have also made it with vegetarian suet - clarified butter. This is served lemon sauce traditionally, but, I preferred drizzling a little honey over the top when it was still warm.
This is a delicious pudding, made two bowls of the same, one my hubby took for a brunch party with friends.

Ingredients
65 Grams Suet/Clarified Butter - melted
15 Grams Corn flour
75 Grams Brown Sugar
120 Grams Fresh Bread Crumbs
50 Grams Golden Raisins
3 Large Eggs
75 Grams Lemon or Orange Marmalade
1 Teaspoon Lemon or Orange Zest
2 Tablespoons Honey - to drizzle on top

Method

Mix all the dry ingredients together in a large bowl, keeping a half of the raisins a side.
Beat the eggs and marmalade, sugar together, then stir in the melted clarified butter, give it a mix. Add this into the dry ingredients mix it well.
Grease a pudding mold and sprinkle the leftover raisins over the bottom.
Pour in the batter, cover the mouth with of greaseproof paper or a double foil, creating a two pleat across the center should the pudding expand over the top of the pudding mold.
Place the mold into a pan of boiling water, cover the pan with a lid and steam till done ( since I used two bowls to make these it took just 35 minutes ), ensuring that the water in the pan never gets lower than ¼ of the way up the level of the mold. 

Do not steam them too long or they will turn hard and loose it softness. Switch off the flame and let it cool in pan. When still hot remove the mold from the pan and let cool a little before tipping it out onto a serving plate.

Drizzle with the honey whilst still warm. Slice and enjoy hot or cold.

Labels: Dessert, British, Steamed, Pudding, Marmalade, Dessert, Eat The World, Wales

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Wales. 

Check out all the wonderful Welsh dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 Amy’s Cooking Adventures: Cawl Cennin (Welsh-Style Leek & Potato Soup) 

Pandemonium Noshery: Welsh Onion Cake 

Sneha’s Recipe: Snowdon Pudding 

Culinary Adventures with Camilla: Ŵyau Ynys Môn, Welsh Anglesey Eggs 

Sugarlovespices: Welsh Anglesey egg and mashed potato casserole 

A Day in the Life on the Farm: Teison Nionod 

Kitchen Frau: Welsh Cakes (Skillet-Baked Currant Cookies) 

Colourful Fruit Salad Pudding#SundayFunday

Colourful Fruit Salad Pudding is very quick and easy to make. It is a wonderful recipe that you could make for a family get together or parties. This is a special delight for kids who will love this this fruit salad which is also healthy and it is an easy way to get them to eat plenty/all kinds of fruit at once.
For this you can use any fruit that is readily or seasonal available, but do try this ... it's a delight isn’t it…!!!

Ingredients
Grapes - Green & Black
Pears
Watermelon
Apple
Musk Melon
Boiled Brown Gram
Greek Yogurt/Thick Fresh Hung Curd - whisked
Sweet Date & Tamarind Chutney
Homemade Frankie Masala

Method

Take the fresh curd and drain the water by hanging it over night or 4-5 hrs in the refrigerator. Then whisk it. Keep it in the refrigerator till you assemble the fruit salad.

Chop the fruits in small pieces.

In a bowl layer all the cut fruits and add Homemade Frankie Masala to taste. Mix well. Spoon these into individual serving bowl. Add the whisked hung curd. Add a drizzle of sweet chutney, then again a dash of frankie masala. 

Serve chilled, Enjoy your colourful pudding.  
Labels: Fresh Fruits, Salad, Pudding, Kids delight, Yogurt, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday.     

• Cereal and Milk Pancakes from Palatable Pastime
• Colourful Fruit Salad Pudding  from Sneha’s Recipe
• Crispy Rainbow Egg Rolls from Culinary Adventures with Camilla
• French Bean Watermelon Radish Salad from Food Lust People Love
• Moroccan Rainbow Carrot Salad from Mayuri’s Jikoni
• Naturally Dyed Rainbow Pasta  from Amy’s Cooking Adventures
• Rainbow Roasted Vegetables from A Day in the Life on the Farm
• Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing from Karen’s Kitchen Stories  

Atola - East Indian#SundayFunday

Atola is a traditional East Indian rice pudding that it made with newly harvested rice. This is basically a vegan, gluten free, no sugar, no oil , no ghee or butter, it has just 3 basic ingredients i.e. new rice , coconut milk , jaggery as a sweetener and is flavored with cardamom powder. It's delicious and creamy.

This is made only once a year with rice from the new harvest, on All Souls Day. The rice should be new as new rice is sticky and this is what we want. But if you don’t have rice from the new harvest then use any other rice.

All Souls’ Day, is a day dedicated to the dead and it is observed on 02 November every year. As per the Catholic church, it is the day of Commemoration of All The Departed Souls. Masses are offered for the dead. People also visit and decorate the graves of their loved ones.

Serves 4 - 5
Measurement of 1 Cup = 200Ml
Ingredients
¾ Cup Rice
1/3 Cup Chawli/Black Eyed Beans
1 Liter Thin Coconut Milk -Homemade
250Ml Thick Coconut Milk ( first extract)
160 Grams Jaggery - I used organic
½ Teaspoon Cardamom powder
¼ Teaspoon Salt
Method
Wash and soak the black eyed beans for 6 -8 hours.

In a deep vessel/pot add the rice, chawli beans, salt and

the thin coconut milk, bring it to boil and cook until the rice and chawli beans are soft ( keep stirring in between since this will stick to the bottom of the pot and get burnt).

Once the beans and rice are cooked this will thicken,

now add the jaggery , keep stirring it till the jaggery melts (taste, it if you want it sweeter than add more jaggery accordingly, for us the sweetness is just right) and the pudding comes to a boil. 

Add the cardamom powder and the thick/first extract coconut milk, let it come to a slight simmer. Switch off the flame.

This will thicken as it cools.

Enjoy this warm. Super yummy & delicious!!

Labels: Rice, Homemade, Coconut Milk, Jaggery, Cardamom Powder, Pudding, Sweets & Desserts, East Indian, Sunday Funday,  Vegan, Gluten free, No Oil Or Butter

Today for Sunday Funday Camilla of Culinary Adventures with Camilla, has chosen this theme for us Día de los Muertos - which is The Day of the Dead. 

Atola- East Indian by Sneha's Recipe
Caldo Tlalpeño by Food Lust People Love
Dia de Los Muertos Sugar Skull Cake by Amy’s Cooking Adventures
Enfrijoladas de Pollo by A Day in the Life on the Farm
Fiambre Rojo for Día de los Muertos by Culinary Adventures with Camilla
Pan de Muerto (Mexican Day of the Dead Bread) by Karen's Kitchen Stories
Pan Seared Tilapia with Shrimp by Palatable Pastime
Taco Casserole by Making Miracles
Vegetarian Tortilla Soup by Mayuri's Jikoni

Steamed Caramel Fresh Cream Bread Pudding- Pressure Cooker#MulticookerMonday

This is quick bread, have leftover bread slices, the sides bread slice works good for this recipe. Place the pan in the pressure cooker and forget about it for the next 45 minutes. Isn't it that easy? You have a delicious caramel pudding ready for your evening tea. 

My hubby love pudding, keep's reminding me that you have not made any pudding for a long time. Just wants something sweet to eat.

7" Round Pan 
Ingredients 
For The Pudding 

5 Slice Bread - cut into tiny pieces
500 Ml Milk
½ Cup Sugar
½ Cup Fresh Cream/Single Cream
2 Eggs - lightly beaten
1 Teaspoon Vanilla Essence
1 Tablespoon Clarified Butter 
For the Caramel
¼ Cup Sugar  
1 Tablespoon Water

Method

In a large pot/bowl add all the ingredients for pudding and mix well, do not whisk. Leave it aside for an hour or more till the bread pieces soften.

In the meantime in a pan melt the sugar and water till it caramelizes into a slightly dark color. Do not burn the sugar or else the caramel will taste bitter.
Pour this into the pan and let it set/cool completely. I kept it in the refrigerator.

After an hour, pour the prepared pudding mixture into the cooled caramel tin.

Cover it with a aluminum foil. In a broad pressure cooker add enough water keep a ring in it. Then place the pudding pan the water level should be an inch of the pudding pan. Cover the pressure cooker take one whistle on high flame and then reduce the flame to low and keep it for 45 minutes. After 45 minutes switch off the flame. Let the cooker cool completely.

When the pudding is at room temperature, then place it in the refrigerator for 2 hours or overnight to cool completely.

Un mould it into a deep serving plate.

Slice & Enjoy!!

Labels: Pressure Cooker, Multi Cooker Monday, Steamed, Pudding, Caramel, Bread Slices, Dessert

• Air Fryer Croutons by Karen's Kitchen Stories
• Shumai (Instant Pot) by A Day in the Life on the Farm
• Slow Cooker Apple Butter by Magical Ingredients
• Steamed Caramel Fresh Cream Bread Pudding-Pressure Cooker by Sneha's Recipe 

Fresh Turmeric & Chia Seed Pudding#SundayFunday

This pudding is a superpower breakfast  because of the anti-inflammatory benefits of turmeric and the super powers of chia seeds. It takes just 5 minutes to make, the rest of the work is done in the refrigerator overnight. You can also pour this into jars, pick this up in the morning and take it to office for breakfast. This can be served as a dessert too.

Ingredients
500 Ml Full Fat Milk
2 Tablespoons Heaped Chia Seeds
4 Tablespoons  Granulated Sugar
2 Tablespoons Fresh Cream
½ Teaspoon Grated Fresh Turmeric
½ Teaspoon Cardamom Powder - freshly ground
A Pinch Grated Nutmeg

Method

In a saucepan add milk and sugar and let this come to a boil, add the grated turmeric and give it a mix. Let it simmer for 2 - 3 minutes. Switch off the flame, add cardamom powder and nutmeg, fresh cream and give this a good mix. 

Sieve into a serving two bowls, adding a tablespoons of chia seeds in each bowl, give this a good mix. Cling wrap the bowls and refrigerate overnight. Serve this cold in the morning for breakfast. Enjoy a super power breakfast!!

Labels : Breakfast, Fresh Turmeric ,Chia seeds, Pudding, Milk, Make Ahead, Overnight, Sunday Funday, Sweets & Desserts, Healthy

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Wendy of A Day in the Life on the Farm

Sunday Funday:!Welcome 2021....Let's Celebrate and Stay Healthy! 

• Baked Plantains (Plátanos Maduros Horneados) from Sid's Sea Palm Cooking 
• Caprese Stuffed Roasted Eggplant from Food Lust People Love  
• Fresh Turmeric & Chia Seed Pudding by Sneha's Recipe
• Healthy Easy Immune Boosting Smoothie from Making Miracles  
• Kadha (Spiced Herbal Drink) from Cook with Renu 
• Lemony Chili Roasted Sweet Potato Hummus from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Misir Wot (Ethiopian Lentils) from Palatable Pastime 
• Roasted Chicken with Greek Salsa by A Day in the Life on the Farm

Baked Bread Pudding Bundt#BundtBakers

My hubby was not well and we were continuously having visitors practically every day for a week. Then what do you do?? Bake ... and bake.. my most enjoyable week it was. 

I baked this bread pudding with leftover bread slices that too with the sides and it turned out so delicious.. mouth melting, you will love this, this got over with just 3 visitors, so you can imagine how delicious it was.

Ingredients 

500 Ml Milk
2 Eggs
2 - 3 Tablespoons Chopped Dry fruits
5 Bread Slices
4 -5 Tablespoons Granulated Sugar
1 Teaspoon Vanilla essence
A Pinch of Salt
¼ Teaspoon Freshly Grated Nutmeg
4 Tablespoons Granulated Sugar - to caramelize

MethodCut the bread slices into tiny pieces. 

In a large sauce pan, whisk the eggs lightly , then add the bread pieces, milk and sugar and cook this for 10  minutes stirring continuously with a whisk, till it comes to a boil and thickens a little. Switch off the flame and let this mixture cool to room temperature.

In the mean times as the mixture is cooling let's prepare our bundt.

In a 8 or 9 inch bundt pan add the sugar and place it on medium low flame till it starts to caramelize.

 When sugar caramelizes completely and turns golden swirl the pan so that it coats the bundt well, sprinkle some chopped nuts, raisins. Let the pan cool completely.

Once the bread mixture is cooled add the salt, essence, raisins, chopped nuts and stir well so that there are no lumps. 

Now pour this mixture into the caramelized bundt pan and grated the nutmeg on top and bake on a water bath in a preheated oven at 180°C for 40 to 45 minutes or till it starts to leaves the sides ( see that it is not over baked or else it will turn into a cake not a pudding) it should wet when a tooth pick inserted. 

When still hot overturn it in a serving plate. 

Let this cool completely and then enjoy with a hot cuppa of coffee or tea.. 

I placed this pudding on the table with a spoons and small quarter plates so that they could help themselves.

Labels:  Bundt, Bundt Bakers, Baked, Bread, Pudding, Caramel, Nuts,  Leftover series


For this month’s Bundt Baker group event, our host, Sneha of Sneha's Recipe , challenged us to bake Bundt Puddings.
Check out all the other Puddings Bundts in the list below.

Baked Bread Pudding Bundt from Sneha's Recipe
Banana Pudding Bundt Cake from Making Miracles
Brioche Chocolate Chip Bread Pudding Bundlets from Sweet Sensations
Classic Crème Caramel from Food Lust People Love
Leftover Chocolate Donut Pudding from A Day in the Life on the Farm
Sticky Toffee Pudding Bundt Cake from Patyco Candybar

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

This wonderful group is administered by Stacy of Food Lust People Love. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.