Recipe for ‘Jaggeny’ (Jaggery+Honey) Caramel Pudding – A Healthier version
Recipe for ‘Jaggeny’ (Jaggery + Honey) Caramel Pudding – A Healthier version
Caramel Pudding, is one of our favourite desserts. Over theyears, with everyone being health conscious and knocking Sugar off theirKitchen shelves, I decided to create a healthier version of Caramel Pudding sothat Everyone can enjoy this smooth delicious dessert, Guilt-Free.It has a slight Nutty flavour but the difference in taste isvery negligible and there’s absolutely no difference in consistency and texture.When I shared my Mug Caramel Pudding recipe, our neighbourfriend Aunty Sandra, went ahead and tried out the recipe and due to health issues,she said she’s knocked off Sugar completely and said that she used jaggery tomake the Caramel. I got inspired to give this a shot and I’m so happy it didn’tfail or disappoint me😊
Servings 4 people
Ingredients
For the Caramel
- 50 gms Sugarcane Jaggery
- ¼ Cup water
For the Pudding
- ½ Litre Milk(2 Cups)
- ½ Cup Honey(or ½ Cup Cut Jaggery or you can alter as per taste)
- 3 Eggs
- 1 tsp Vanilla essence or ½ Tspn Cardamom powder
Instructions
For the Caramel
- In a vessel, add the Jaggery and Water and let it boil on Medium flame. Once it begins to boil you will notice a lot of bubbles forming.Continuously keep stirring the mixture or else it will get burnt.
- Once the Mixture turns dark brown and thick and starts coating on to your spoon, turnoff the heat and keep it aside to cool at room temperature.
For the Pudding
- In a bowl or Vessel, add the Eggs, Honey, Cardamom Powder or Vanilla essence and gently beat it with a fork or whisk. If you beat it hard where bubbles are formed, it will form air pockets(holes) in your pudding
- Add the Milk to this mixture and gently stir it wellNote: Ensure that the Milk is at Room temperature. I haven’t boiled the milk here. You can boil it and bring it down to room temperature or just use it without boiling. But ensure the Milk is not cold from the refrigeratorIf you’re using Jaggery, you will have to Boil the Milk along with the jaggery or else the jaggery will not melt. As soon as the milk begins to boil, turn the heat off
- Once the Caramel turns completely cool, with the help of a fine net strainer, strain the milk mixture into the Caramel vessel and put a lid onNote: If you don't strain the milk mixture, there will be egg lumps in the pudding
- Take a Big Vessel add 3 Cups of water into it and Place the Caramel Vessel into it and put the lid on and allow this to steam for the first 10 minutes on extremely High Heat and for the Next 30 minutes on low heat and then turn the Heat off and immediately remove the Pudding vessel from the Big vessel and keep it aside to cool at room temperature with the lid slightly open Note: If you have a stand you can place the caramel vessel on the stand inside the Big vesselI have used 3 cups of water because my vessel is Big. The water has to be at a level where the caramel vessel is not floating. The caramel vessel has to be firm. Also, the water, whilst boiling, should not get into the Caramel vessel or else your pudding will not form. So if you need a level for your understanding, let the water be at a 1 Inch level of the bottom of the Pudding VesselIf you find your pudding a bit wobbly, do not panic. This will get further heat from its own steam and heat and once you tuck it into the refrigerator, it will become more firmIf you do not immediately remove the pudding vessel from the Big vessel, it will further cook with the heat of the vessel and the texture will not remain as smooth
- Once the pudding comes down to room temperature, tuck it into the refrigerator to cool for about 4-5 hours. Once chilled, release the sides of the pudding with the help of a knife and flip/overturn the pudding onto a plate or tray and enjoy it nice and cold
