BUTTERSCOTCH PUDDING
INGREDIENTS
11⁄2 cups milk | 5 g china grass | 1⁄2 cup water | 1⁄2 cup sugar (cane sugar) | 1⁄4 cup butterscotch chips + extra for garnish | 1⁄4 tsp butterscotch essence
HOW TO MAKE
Take milk in a saucepan and add sugar. Whisk well until dissolved. Strain to remove any impurities. Boil for 3-5 minutes until slightly thick.
Switch off the flame, allow it to cool for a few minutes, then add butterscotch essence and keep aside.
Cut the china grass into thin strips and add it to water. Boil until the china grass dissolves completely. Once fully dissolved, keep aside to cool slightly. Add the butterscotch chips to a mixer and pulse a few times to get a coarse mixture.
Add this to the milk and mix well. Strain the china grass mixture using a metal strainer and add it to the milk. Mix thoroughly.
Transfer the mixture to a tray or mould. Cover with aluminium foil and refrigerate for at least one hour, or until set. When touched, the pudding will feel non-sticky, indicating it has set well. Cut into squares, sprinkle butterscotch chips on and serve child.
QUINOA KHEER
INGREDIENTS
1⁄4 cup quinoa | 1 tsp ghee | 1 cup milk | 3 tbsp sugar | A few strands of saffron | A pinch of cardamom powder | 2 tsp pistachios, chopped (for garnish)
HOW TO MAKE
Measure the quinoa, rinse it in water at least twice, then soak it in water for at least 15 minutes. Drain and set aside.
Heat ghee in a pressure cooker and add the drained quinoa. Sauté on low flame for 3–5 minutes until a nutty aroma comes. Add 1⁄4 cup milk and 1⁄4 cup water. Place a spoon inside to prevent the milk from overflowing.
Pressure cook for 2–3 whistles. Remove the spoon and check the quinoa; it should be soft. Add the remaining 3⁄4 cup of milk. Add saffron and let it boil for about 2 minutes or until it starts to thicken. Add sugar and cook on a low flame for 5 minutes. Add cardamom powder and cook for another 2 minutes. Garnish with chopped pistachios and serve warm.