Ingredients: (yields around 5-6 dessert bowls )
Whole milk -2 cup
Condensed milk - 1 cup
Heavy cream -1 cup
Water - 1 cup
Cardamom - 2 pods powdered freshly
Arrowroot powder - 2 tbsps
Dragon fruit - 1/2 of 1 or as required
Sugar - 4 tsps
Mix water (at room temperature)and arrowroot powder until smooth. Keep the ramekins/dessert glass ready on the counter.
Heat a wide mouthed pan adding all the milks and arrowroot mixture. Cook it on a very low flame stirring continuously (thickening process takes few mts only) when the whole thing thickens and starts clumping remove from flame and immediately pour into serving glasses or ramekins.(**Work very fast here) Allow it to come to room temperature. Put small squares of cling wrap touching the pudding so a thick skin layer is not formed.
Chill for 4-5 hours for it to set. I put it in the freezer for an hour then once set brought it down to the refrigerator.
Before serving arrange the fruit and mint leaves on top.
While the dessert is chilling make a simple syrup by boiling on a low heat half cup water and 4 tsps sugar when the syrup thickens switch off heat allow it cool.
Cut off a thin layer of skin from the dragon fruit keep some pink skin (its edible)and gently dice the fruit and keep it immersed in the simple syrup. Lightly drain off with a slotted spoon and top it on the serving dish.
Ideal make ahead dessert also #Nobake dessert.
*Arrowroot powder is available in Wholefoods, Walmart and Indian stores.
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Wow super tempting dessert
very thick and creamy pudding.. Never tried arrowroot in my cooking this sounds easy and nice one to start with..
Remya Elizabeth Anish
My younger brother had teeth braces in his school days.... I still remember his difficulty to eat..... This pudding is so lovely with beautiful texture.... I made arrowroot pudding but I like your version more than mine.... Beautiful pictures and the topping of dragon fruit adds vibrancy... 🙂
Never heard of arrowroot, perhaps I have never checked for it. Loving this creamy pudding.