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A sweet pudding to overcome the feeling of melancholy…

Melancholy, is what I had been feeling for the last few days. I couldn’t find any specific reason for slipping into this state, hence I blamed on the rainy weather, my darling husband, my dear friends, my parents, and everything and anything that came my way. I looked around, everything seemed perfect, I saw happy people, they laughed, giggled and were having fun. Even this didn’t help me in any way, I continued to be in this state. I witnessed my husband taking over the temporarily closed kitchen, I smelled flavors from my kitchen that I have never smelled before. Even this didn’t enlighten my spirit, I continued to be in this state..

Finally, I couldn’t tolerate myself anymore, I desperately wanted to get out of this state and to be back to the cheerful lady I used to be. Last night, I dressed up like I have never dressed before, went out and dined at one of my favorite restaurants, accompanied by my husband. I blindly ordered all my favorite dishes on the menu. After a 3 course dinner, I instantly started feeling better and worthy. I knew it, if nothing else worked, good food with the company of someone I love will definitely do wonders to me.

After coming home, I reopened my kitchen by making a dessert. A plate of this pudding helped me to completely overcome the state of melancholy.

Thanks to my cousin for sharing this recipe.

Ingredients:

  • Milk- 1 1/2 cups
  • Sweetened Condensed milk-3/4 of the 14 oz can
  • Vanilla extract-1tsp
  • Pineapple chopped, fresh or canned-3/4 cup
  • Sugar-1 tbsp
  • Agar Agar strands- 6 g or 1/4 cup strands

Preparation:

  • If using fresh pineapple: Place a sauce pan over low-medium heat,  saute the chopped pineapple with 1 tbsp sugar until the sour taste goes away. Don’t burn or over cook the pineapple.
  • If using canned pineapple, saute without adding the sugar (as the canned pineapple has sugar in it).
  • If using agar agar strands: Put the strands in 1/4 cup water and heat it until the strands dissolve in water. You could strain the agar agar dissolved in water to discard any tiny strands it might have. Keep it aside. Don’t keep for too long as it would thicken fast.
  • In a sauce pan, heat milk, add condensed milk to it and combine with the milk.
  • Add vanilla extract to this and the sauteed pineapple.
  • When the milk starts to boil, add dissolved agar agar and mix well.
  • Remove from the flame and pour the mixture into a round bowl or round cake pan,  let cool.
  • Keep it in the refrigerator for 3-4 hrs or until it is set.

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For Garnishing:

  • Coconut powder-1/4 cup
  • Sugar- 2 tbsp
  • Cashew nuts-6-7 no’s
  • Ghee- 2tsp
Method:
  • In a wide skillet, add ghee, coconut powder, sugar and cashew nuts.
  • Stir until the coconut starts to turn golden brown.
  • Grind this in a blender to coarse powder.
  • While serving, sprinkle 1 tbsp of this ground coconut/cashew over the pudding.

Tips:

  • For a healthy version: use skim milk and fat free condensed milk.
  • Agar-Agar is a vegetarian substitute for Gelatin.  Gelatin is animal protein, whereas agar agar is carbohydrate made from seaweed. So it’s healthier to use agar-agar.