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Malabar Wheat pudding (Nasara)

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Ingredients

Adjust Servings:
1/2 Cup Whole Wheat
1 Cup Water
2 Cup Milk
3 Table spoon Sugar
1/4 to 1/2 Tea spoon Cardamom Powder
A pinch of salt
2 Table spoon Ghee (Clarified butter)
To garnish Cashew Nuts

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Malabar Wheat pudding (Nasara)

Features:
  • Sweet
Cuisine:

Ingredients

Directions

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Health Tips :-

  • Whole wheat helps to improve metabolism.
  • It substantially lower type 2 diabetics risk.
  • Betadine content in wheat helps in the prevention of chronic inflammation.
  • Promotes women’s gastrointestinal health.
  • Protect against breast cancer.
  • Hypothyroid patients must limit or avoid wheat/gluten products :).

 

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Steps

1
Done

Prepare the wheat

  1. Wash and soak the whole wheat in tap water for about 3 to 4 hours.
  2. Grind the wheat using 1 cup water untill smooth. Stain and discard the residue.
  3. Keep the ground mix in a bowl for an hour without touching. By this time water will get clear by leaving wheat set down. Slowly discard the water left on the top(only water, not the ground wheat)
2
Done

Cook and serve

  1. Now heat a thick bottom deep pan and pour the ground wheat with milk. Add sugar, pinch of salt and cardamom powder. Make sure you stir without taking your hand, it tends to leave lumps. Flame should keep in low.
  2. Now it will start thickening. Keep on stirring.(it took me 15 to 20 mins) Then add 1 1/2 table-spoon ghee to it.
  3. Switch off the flame when the mix start comes out of the pan without sticking.
  4. Apply very little ghee on your serving dish. Immediately pour the mix to the serving dish.
  5. Now heat 1/2 table-spoon ghee in a small pan and fry the cashew untill light brown and pour the cashew with ghee on the pudding.
  6. Yummyy wheat pudding is ready. Enjoy with your loved one.
3
Done

Tips & tricks :-

  • You can adjust the sugar as per your taste. I prefer less sugar, that’s why added only 3 table-spoon.
  • You can use either coconut milk or regular milk / by mixing both. Coconut milk give more richer flavor and taste.

Nadishaf

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