Details
6 servings
10 minutes
40 minutes
402.7 kcal
Indian Puran Pudding is a dessert inspired by a local dish from the state of Maharashtra in Bharat (India). I come from a country with several states – each with different language and traditions. Each state has its own unique culture and cuisine. As you travel from one end of the country to another you will be stunned with the differences in languages, customs and traditions. And that is what makes Bharat (India) so unique.
Inspiration for Puran Pudding
Puran Pudding is a wonderful dessert. It draws its inspiration from a very famous dish -puran poli – a delicacy from my home state of Maharashtra. Puran poli is a sweet paratha made from split Bengal gram and jaggery. It is actually a main course item despite being sweet.
While exploring ideas for making pudding, I decided to experiment with the stuffing of puran poli as the base for my puran pudding. My husband was not so sure of this idea, but I proceeded with it nevertheless. When completed, I had some friends over and they really liked the dish. They also liked the idea of giving a Bharatiya angle to the pudding.
About the dessert
Indian Puran Pudding has a surprise ingredient in it – that is Desi Ghee. Now one would wonder – “Desi ghee in a pudding?”
So let me explain. While imitating the taste of puran poli in this dessert, I felt I should forgo ghee. But after my first trial I knew that without ghee this dessert is incomplete. Puran pudding needs the aroma and the taste that only ghee can give. And the taste and aroma of the homemade desi ghee is simply out of the world. So, I recommend that you try this recipe with home made desi ghee as opposed to what you get in the market.
Puran pudding has 2 main components – sweet puran layer sandwiched between wheat dough layers. These layers are super easy to make and together they make an amazing combination for the pudding. The almost bland wheat dough balances out the sweeter and flavorful puran.
So try out this easy recipe and let me know whether this was your tummy to heart moment.
Ingredients for Puran
140g split bengal gram
220g jaggery
1 tsp nutmeg powder
1.5 tsp cardamom powder
2 cups water for cooking
1/8 tsp kesar (saffron) soaked in 1/8 cup of water
Ingredients for wheat dough
60 ml fresh desi ghee
75g wheat flour
2 cups milk
30g sugar
A pinch of salt
Ingredients for garnishing
Sliced almonds
Sliced cashews
Sliced pistachios
Directions
- Making the Puran
- In a traditional cooker add Bengal gram and 2 cups of water and cook till 5 whistle. You can use insta-pot for this and cook at rice setting.
- Later strain half of the water from the cooked split Bengal gram and put the cooked lentil in a mixer grinder and grind it to a fine paste.
Note: do not throw away the strained water. We need it for next step.
- In a saucepan add pureed split Bengal gram along with the remaining water and add jaggery. Mix and cook everything till jaggery melts and blends with the puree.
- Next add cardamom powder and nutmeg powder.
- Finally add soaked saffron and blend everything together.
- Cook the mix on medium to high flame till the it becomes of thick consistency as shown in the pic below. All this cooking process will take around 15-20 minutes. Then keep it aside to cool.
Note: you have to be careful while cooking puran and stir it continuously. Do not let it stick to the pan as it can burn easily.
- Making the wheat dough layer
- In a saucepan add desi ghee and heat it. Next add wheat flour and sauté it. Sauté the flour thoroughly. It will take around 5 to 8 minutes.
Note: do not let it burn hence sauté on medium flame and stir constantly.
- Next add milk and mix it with a whisker. Remove all the lumps.
- Add sugar and a pinch of salt.
- Blend and keep cooking the mix till it becomes of thick consistency as shown in the pic below.
- Assembling the Puran Pudding
- Pour the wheat dough mix in a mold while it is still hot. The layer should be around ½ inch. Let it cool for a few minutes.
- Next add puran layer on top of wheat dough layer. The layer should be little thicker than wheat dough layer.
- The top layer of the pudding should be a thin layer of wheat dough.
- Garnish it with sliced almonds, cashew and pistachio.
- Freeze it for an hour before you eat.
Puran Pudding
6
servings10
minutes40
minutes402.7
kcalIndian Puran Pudding is a dessert inspired by a local dish from the state of Maharashtra in Bharat (India). A perfectly balanced dessert.
Ingredients
- For the Puran
140 g split bengal gram
220 g jaggery
1 tsp nutmeg powder
1.5 tsp cardamom powder
2 cups water for cooking
1/8 tsp kesar (saffron) soaked in 1/8 cup of water
- For Wheat Dough
60 ml fresh desi ghee
75 g wheat flour
2 cups milk
30 g sugar
A pinch of salt
- For Garnishing
sliced almonds
sliced cashews
sliced pistachios
Directions
- Making the Puran
- In a traditional cooker add Bengal gram and 2 cups of water and cook till 5 whistle. You can use insta-pot for this and cook at rice setting.
- Later strain the cooked split Bengal gram and put it in a mixer grinder and grind it to a fine paste.
Note: do not throw away the strained water. We need it for next step. - In a saucepan add pureed split Bengal gram along with the remaining water and add jaggery. Mix and cook everything till jaggery melts and blends with the puree.
- Next add cardamom powder and nutmeg powder.
- Finally add soaked saffron and blend everything together.
- Cook the mix on medium to high flame till the mix becomes of thick consistency as shown in the pic below. All this cooking process will take around 15-20 minutes. Then keep it aside to cool.
Note: you have to be careful while cooking puran and stir it continuously. Do not let it stick to the pan as it can burn easily. - Making the Wheat Dough
- In a saucepan add desi ghee and heat it. Next add wheat flour and sauté it. Sauté the flour thoroughly. It will take around 5 to 8 minutes.
Note: do not let it burn hence sauté on medium flame and stir constantly. - Next add milk and mix it with a whisker. Remove all the lumps.
- Add sugar and a pinch of salt.
- Blend and keep cooking the mix till it becomes of thick consistency.
- Assembling the Puran Pudding
- Pour the wheat dough mix in a mold while it is still hot. The layer should be around ½ inch. Let it cool for a few minutes.
- Next add puran layer on top of wheat dough layer. The layer should be little thicker than wheat dough layer.
- The top layer of the pudding should be a thin layer of wheat dough.
- Garnish it with sliced almonds, cashew and pistachio.
- Freeze it for an hour before you eat.
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Nutrition Values
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