Recipes

 

Ingredients:

  • Cashew nuts – 100 gms
  • Butternut squash – 250 gms
  • Egg - 1
  • Cinnamon – 1 tbsp.
  • Salt
  • Honey 

 

Procedure:

Soak the cashew nuts for an hour. Cut and boil the Butternut squash until soft.

02  03

Grind the cashew nuts into paste. Add the boiled squash to the blender when it is still hot. Also add the whole egg, Cinnamon and pinch of salt to the Blender. Blending the hot squash and egg cooks the egg to some extent.  Blend everything together to smooth paste.

04  05

You can also add honey to it, if the squash is not that sweet.

Transfer it to a bowl. Let the bowl not be full.

06

 

Add water to a big bowl or idly cooker and let it start to boil. Keep the pudding bowl in the big bowl and cover the pudding bowl with a small plate. This is to prevent the steam water not getting into the pudding bowl.

Cover the idly cooker or the big bowl with its lid and reduce the heat to low. Let the pudding cook in mild steam for 20 mins or until the egg in the pudding is cooked completely. You can see that the pudding level is raised when the egg is cooked.

07  10

Switch off the stove and remove the pudding bowl from the big bowl and let it cool down. Keep the pudding in the refrigerator to make it cool.

When you serve the pudding pour few tablespoons of honey on the top and serve it.

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