Indian Pudding Recipe

I love finding desserts that bring a smile to everyone’s face without demanding my entire evening. This easy indian pudding recipe is your answer, bringing wholesome, sweet warmth to your family table. It’s a budget-friendly, simple dessert that satisfies, perfect for busy parents wanting a special treat. This classic indian pudding recipe offers deeply spiced, creamy comfort, filling your home with a wonderful aroma. Dive into this guide for a classic indian pudding recipe that everyone will adore.

Ingredient Breakdown & Smart Alternatives

Core Ingredients for Classic Indian Pudding:

• Dark Brown Sugar: 100 grams (1/2 cup packed), divided. Adds rich, moist sweetness.
• Large Eggs: 2 large eggs. Essential for structure and a custard-like consistency in the base layer.
• Light Brown Sugar: 25 grams (2 tbsp packed). Sweetens the delicate top layer.
• Ground Green Cardamom: 2.5 grams (1/2 tsp). A fragrant, unique spice for the top layer.
• Food Grade, Alcohol-Free Rose Water: 5 ml (1 tsp). Provides a subtle floral aroma for the top layer.
• Alcohol-Free Vanilla Extract: 5 ml (1 tsp). Enhances overall sweetness and depth.
• Roasted Unsalted Pistachios: 30 grams (1/4 cup). For candying and garnish, adding crunch.
• White Granulated Sugar: 15 grams (1 tbsp), for candying.
• Water: 15 ml (1 tbsp), for candying.
• Dried Edible Rose Petals: 2 grams (1 tsp). For elegant garnish and aroma.

Coarse Cornmeal:

150 grams (1 cup) fine ground yellow cornmeal, divided. Provides the signature texture and hearty base. For this indian pudding recipe, fine-ground cornmeal gives a smoother finish.

Milk (Whole or 2%):

1.2 liters (5 cups) whole milk, divided. Adds creaminess and richness. You can use 2% milk if that’s what’s in your fridge, or even a good oat milk for a dairy-free version.

Molasses (Dark or Light):

120 ml (1/2 cup) dark unsulphured molasses, plus 30 ml (2 tbsp) for drizzle. The essential sweetener and flavor, lending deep, caramel notes.

Butter:

60 grams (4 tbsp) unsalted butter, melted. For richness and smooth mouthfeel. Vegan butter can be a great swap for a dairy-free approach.

Spices (Cinnamon, Ginger, Cardamom):

15 grams (1 tbsp) fresh ginger, finely grated; 2.5 grams (1/2 tsp) ground cinnamon; 2.5 grams (1/2 tsp) ground green cardamom. These warm, aromatic flavors define this indian pudding recipe.

Salt:

2.5 grams (1/2 tsp) fine sea salt. Balances sweetness and enhances other flavors.

Premium & Healthy Versions:

For a truly premium indian pudding recipe, consider organic ingredients like stone-ground cornmeal or pasture-raised milk. Grass-fed butter adds another layer of rich flavor, enhancing the overall experience.

Simple Swaps for Diet Needs:

• Dairy-Free Indian Pudding: Swap whole milk for almond, oat, or coconut milk, and use a good quality vegan butter.
• Gluten-Free Indian Pudding: Most cornmeal is naturally gluten-free, but always verify with a ‘certified gluten-free’ label to be sure.
• Reduced Sugar: You can decrease the molasses by up to ¼ cup (60 ml) in the base layer and adjust the light brown sugar in the top layer to taste.

Freshness Tips:

• Always opt for a good quality, fine-to-medium ground cornmeal for the best texture in your indian pudding recipe.
• Using fresh, aromatic spices like ground cinnamon and cardamom truly elevates the flavor of this classic dessert.

Easy Step-by-Step Method

1. Scald the Milk:

In a medium saucepan, gently heat 800 ml (3 1/3 cups) of the whole milk over medium heat until it’s steaming. The surface will shimmer, but don’t let it boil.

2. Whisk in Cornmeal:

Gradually whisk 100 grams (2/3 cup) of the fine ground cornmeal into the steaming milk until completely smooth. Continue whisking constantly for 8-10 minutes, until the mixture thickens to a porridge-like consistency and coats the back of a spoon.

3. Add Sweeteners & Spices:

Remove the pan from the heat. Stir in 120 ml (1/2 cup) dark unsulphured molasses, 75 grams (1/3 cup packed) dark brown sugar, 15 grams (1 tbsp) grated fresh ginger, 2.5 grams (1/2 tsp) ground cinnamon, and 2.5 grams (1/2 tsp) fine sea salt. A rich, warm aroma will begin to develop. Next, whisk in 60 grams (4 tbsp) of melted unsalted butter until fully combined. In a separate bowl, whisk 2 large eggs. Gradually temper them by slowly whisking in about 120 ml (1/2 cup) of the hot cornmeal mixture. Once combined, pour the egg mixture back into the saucepan, whisking constantly until smooth. I find this tempering step crucial to avoid scrambled eggs in the pudding.

4. Pour & Bake:

Lightly grease 6 individual 175 ml (3/4 cup) ramekins. Divide the base layer mixture among them. Place molds in a larger baking dish, creating a bain-marie with hot water halfway up the sides. Bake at 160°C (325°F) for 25 minutes, until edges are set and center is soft. While baking, prepare the top layer: Combine 400 ml (1 2/3 cups) whole milk, 50 grams (1/3 cup) cornmeal, 25 grams (2 tbsp) light brown sugar, 2.5 grams (1/2 tsp) cardamom, 5 ml (1 tsp) rose water, and 5 ml (1 tsp) vanilla in a clean saucepan. Simmer, whisking constantly for 6-8 minutes, until custard-like. Remove baking dish from oven. Pour top layer over base layers. Return to oven for 20-25 minutes, until both layers are set and lightly golden. Remove from water bath, cool completely, then refrigerate at least 4 hours until firm.

Options for Different Cooking Gear:

• Traditional Baked Indian Pudding: Our recipe uses this method, achieving a deeply caramelized flavor and a beautifully set custard texture through slow baking in a 9×13 inch baking dish (for the water bath).
• Slow Cooker Indian Pudding: For a hands-off approach, combine all ingredients and cook on low for 4-6 hours until set. I often use my 6-quart slow cooker for a large batch.
• Instant Pot Indian Pudding: Pressure cook the mixture for 30-40 minutes with natural release for a quicker cooking time, ideal for busy weeknights.

Inline Troubleshooting:

• Lumpy Pudding: To avoid lumps, whisk cornmeal very slowly into the hot milk, ensuring smooth dispersion. If lumps still form, you can carefully strain the mixture before baking.
• Too Thin: If your indian pudding recipe seems too thin after baking, continue to bake it for an extra 10-15 minutes, checking frequently until it reaches your desired consistency.
• Too Thick: If your chilled indian pudding recipe turns out too thick, stir in a little warm milk, 1-2 tablespoons at a time, until it reaches your preferred creamy consistency.

Best Moments to Use Indian Pudding

This classic indian pudding recipe brings warmth to so many occasions. It’s truly a versatile and satisfying dessert for any family dinner.

Situations

• Cozy Winter Desserts: Ideal for chilly evenings or holiday gatherings, offering a sweet, heartwarming treat.
• Simple Weeknight Sweet: A satisfying, easy dessert that feels special without much fuss for busy schedules.
• Comfort Food Cravings: When you need a nostalgic, deeply satisfying dish, this indian pudding recipe delivers.

Pairings

• Classic Toppings: A scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of extra molasses.
• Drinks: Pairs wonderfully with coffee, tea, or a tall glass of cold milk after a long day.

Storage

Store leftover Indian pudding in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze individual portions for up to 2-3 months.

Reheating

Gently warm frozen portions overnight in the fridge. Reheat in the microwave or oven until heated through. Add a splash of milk if it’s too thick, to restore its creamy texture.

Health & Lifestyle Payoff

This wholesome indian pudding recipe delivers true comfort, crafted with simple, hearty ingredients for a satisfying treat. It’s a traditional family recipe that brings warmth and classic flavors to your table. You can easily adjust sweetness and spices to fit your preference, making it a budget-friendly dessert using inexpensive pantry staples. This dessert fits into popular diets as an occasional mindful indulgence, great for those seeking old-fashioned desserts or easy comfort food for healthy eating.

Quick Hacks for Time & Budget

Making this indian pudding recipe doesn’t have to be a huge time commitment, especially with a few smart moves.

Estimated Prep Time

15 minutes.

Estimated Cook Time

2-3 hours (baked).

Approximate Cost Per Serving

$0.75 – $1.25 (highly dependent on ingredient quality, but generally very affordable for a family dinner).

Tricks for Meal Prep or Batch Cooking

• Make-Ahead Indian Pudding: Prepare a large batch and divide into individual ramekins for easy reheating throughout the week, supporting your meal prep efforts.

Freeze Portions

• Freeze cooled Indian pudding in single-serving containers for quick, comforting desserts anytime. This is my secret to always having a treat ready.

Ingredient Sourcing & Shopping Tips

Getting the right ingredients elevates your indian pudding recipe significantly.

Where to Buy Quality Ingredients

• Cornmeal: Check local farmers’ markets for stone-ground varieties or health food stores. Standard grocery stores carry fine-ground options too.
• Molasses: Look for unsulphured molasses in the baking aisle. Darker varieties offer a richer, more complex flavor.
• Milk & Butter: Choose organic or local options for best flavor and quality, supporting a healthy lifestyle.

Differences

• Stone-Ground vs. Fine Cornmeal: Stone-ground offers more texture; fine-ground creates a smoother pudding.
• Dark vs. Light Molasses: Darker has a more robust, slightly bitter flavor that many prefer for this dish.

Bulk Orders & Health Food Stores

Consider buying cornmeal in bulk for savings, especially if you make this indian pudding recipe often. Health food stores often have excellent quality bulk bins.

Chef-Level Adjustments

Personalize your indian pudding recipe with these simple tweaks.

Flavor Boosts

• Extra Spices: Add a pinch of allspice or cloves for a more complex spice profile.
• Vanilla Extract: Stir in a teaspoon of vanilla at the end for added depth.
• Orange Zest: A touch of fresh orange zest can brighten the flavor wonderfully.

Texture Upgrades

• Creamier Pudding: Use whole milk or a mix of milk and cream for an extra luxurious feel.
• Thicker Consistency: Reduce the amount of milk slightly or add an extra tablespoon of cornmeal.
• Added Texture: Stir in a handful of raisins or chopped dried cranberries during the last hour of baking for a delightful chew.

Allergy and Family-Friendly Substitutions

• Nut-Free: Indian pudding is naturally nut-free, making it a safe choice for many.
• Less Sweet: Reduce molasses by ¼ cup and adjust to taste, if you prefer a less sugary dessert.

FAQs

Is Indian pudding good for weekly meal prep?

Yes, it stores very well in the fridge for 3-4 days and freezes beautifully for up to 2-3 months. This makes it an excellent choice for make-ahead desserts and meal prep, offering a convenient, hearty option.

How can I make Indian pudding healthier?

You can use lower-fat milk, such as 2% or 1%, and reduce the amount of molasses by 1/4 cup. Incorporating a sprinkle of flaxmeal or chia seeds will add fiber and nutrition, though it might slightly alter the traditional texture.

Can I order Indian pudding ingredients online?

Absolutely! Core ingredients like cornmeal, molasses, and various warming spices are readily available from online grocery stores or specialty food retailers. This offers convenient home delivery, perfect for quick meals and busy family schedules.

Does Indian pudding work for weight loss diets?

While this indian pudding recipe is a hearty, calorie-dense dessert, it can be enjoyed in moderation as part of a balanced diet. Focusing on portion control and utilizing healthier swaps, like reduced-sugar options, allows for mindful indulgence.

How do I prevent Indian pudding from becoming lumpy?

The trick is to whisk the cornmeal very gradually into the hot milk, ensuring it disperses evenly before adding the rest of the ingredients. I always use a wire whisk and stir continuously until the mixture is smooth to avoid any lumps.

What’s the best type of cornmeal for Indian pudding?

A medium-ground yellow cornmeal is generally ideal for achieving that classic, slightly rustic texture in your indian pudding recipe. Fine-ground cornmeal can also work for a smoother result, but avoid instant cornmeal as it won’t yield the same rich depth or consistency.

Conclusion

This indian pudding recipe delivers warm, old-fashioned comfort with ease, offering a delicious, hearty treat for your family. Its simple ingredients and customizable nature make it a go-to dessert for any family dinner or cozy night in. Pin this recipe now and add a taste of cozy tradition to your weekly meal plan!

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