WATERMELON RECIPES
Pudding - The perfect way to finish a meal. Treating your family and guests with some eye-catching and mind-blowing pudding recipes are really great for each one of us. This smooth dessert is bursting with luscious watermelon flavor. Moreover, this is a no -milk pudding recipe and so simple to make pudding recipe. The texture of this pudding is so soft and silky that one would really ask for a scoop of this dessert for sure.
INGREDIENTS
Watermelon - 4 cups, discard the seed and chop it
Beetroot - half of a beetroot, chopped (do not add more)
Chinagrass - 8 gms (can add gelatin instead)
Sugar - half a cup
Sweetened condensed milk - less than quarter a cup
White sesame seeds - few, to garnish
PREPARATION
Please watch the below video
- Blend together watermelon pieces (deseeded) along with sugar and beetroot pieces. Do not add water while blending.
- Transfer the prepared juice to a saucepan after passing this juice through a strainer.
- Now cook this juice over a medium flame (as we are adding beetroot in this recipe for a fine red color, it must be cooked well to get rid of that raw taste)
- Meanwhile, we can melt the china grass to a clear liquid along with half a cup of water in another pan.
- Stir both mixtures occasionally.
- Once the watermelon-beetroot mixture starts boiling, add the sweetened condensed milk and mix well to combine.
- When done, add the china grass mixture (once it is melted to a clear liquid) to this pudding mixture using a strainer and mix well immediately.
- Let it cook for another 2 minutes over a medium-low flame.
- When done, remove from flame and pour it into prepared pudding tray or molds.
- Allow it to set. For that, keep the pudding refrigerated (not in the freezer) for 4 to 6 hours or overnight.
- When done, flip it to a plate (optional). Garnish with sesame seeds or nuts. Slice and serve.
- This pudding tastes best when served along with a scoop of ice cream.
- Here is the video - Watermelon Pudding.
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