Wheat Coconut Milk Pudding

Name: Wheat Coconut Milk Pudding
Total time: 1500 s
Yield: 10-12 servings
Cuisine: Indian
Ingredients: 1/2 Cup Whole Wheat; 1 Cup heap grated Fresh Coconut; 4 cup water; 3/4 Cup Organic Jaggery Powder; 1/2 Tsp Cardamom powder; 1/2 Tsp Poppy Seeds; 1 tsp Clarified Butter / Ghee /Oil for greasing

Muktha H S @cook_7826547

Pune

Wheat Coconut Milk Pudding is a Delicacy from Karnataka known as Halbai . It's a traditional recipe made with combination of cereals,coconut milk and sugar/jaggery generally . To give a healthy twist ,I have made use of Whole Wheat, Fresh coconut milk and jaggery . This is extremely light and utterly delicious , jelly like textured dessert which can be served during festivals , parties or even post lunch sweet cravings. Healthy traditional recipes are treasure and this is one among them.

Muktha H S @cook_7826547

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Ingredients

25 minutes

10-12 servings

1/2 CupWhole Wheat
1 Cupheap grated Fresh Coconut
4 cupwater
3/4 CupOrganic Jaggery Powder
1/2 TspCardamom powder
1/2 TspPoppy Seeds
1 tspClarified Butter / Ghee /Oil for greasing

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Steps

25 minutes

1

Soak 1/2 cup of whole wheat for 8-10 hours or overnight. Rinse well,drain water and set aside.
2

Take 150 grams or 1 Cup heap of grated fresh coconut. In a blender, add soaked wheat and coconut.
3

Add 1-2 cups of water and process well, such that it becomes easy to extract milk
4

Pass the blended coconut and wheat mixture through sieve and extract the milk. Discard the residue. There is no need of thick milk,you can dilute it with water and extract both thick and thin milk from coconut and wheat, all together.
5

You'll get approximately 3 cups of milk, dilute it by adding 11/2 to 2 cup of water. If it's more diluted,then cooking time increases.
6

Take a heavy bottom kadai / non stick kadai, dry roast 1/2 tsp of poppy seeds and set aside.
7

In the same kadai, add extracted wheat- coconut milk. Keep the flame low and stir the milk.
8

For this add 1 cup organic jaggery powder, mix well and continue to stir the milk.
9

By the end of 15 minutes,milk starts to thicken. Never let your hands down, keep stirring such that no lumps are formed.
10

Once it reaches the idli batter / Cake batter consistency, turn of the heat.Add ½ Tsp of cardamom powder and mix well.
11

Mix well everything. Turn off the flame. Grease the tray/ plate with ghee. For vegan option grease it with vegetable oil.Pour the cooked pudding mixture to the tray, tap it.
12

Sprinkle some roasted poppy seeds on top and allow it to cool.Once it cools a bit and when you can handle the heat, grease hand with ghee (oil for vegan option) and tap the pudding mixture gently.
13

Allow it to set for 45 minutes to 1 hr.Cut into desired shapes and serve it.Tastes best when served chilled.