Except for the messy peeling part pomegranate is my favorite fruit. Rich in antioxidants and vitamins, this fruit is a super food which prevents heart disease, control blood pressure, helps in digestion and the goddess of pomegranate goes on and on.. Pomegranate ia crunchy and juicy to eat as the way it is, but sometimes the sleepy kitchen fairy inside me insist on trying something new. So here comes a simple pomegranate pudding recipe and as you know that we never burden you with tough and messy recipes
Milk: 500 ml
Sugar: 1/2 to ¾ cup (as per your taste)
Vanilla custard powder: 1 ¼ Tbsp
Gelatin: 1 ½ Tbsp
- Mix gelatin in a quarter cup of ice-cold water and keep it aside for few minutes.
- Mix the custard powder with few table spoon of milk, the mix should be lumps free.
- Heat milk in a thick bottom pan and add the sugar when its about to boil, stir the milk in low flame until the sugar is dissolved.
- Now add custard milk into the boiling milk and keep stirring at medium heat until the mixture thickens ( the pudding consistency)
- Once the custard thickens, add the gelatin which would be in the form of a jelly by now.
- Keep stirring on medium heat, until the gelatin jelly gets dissolved. Once done, switch off the heat and allow it to cool to the room temperature.
- Grind the pomegranate seeds without water and drain the extracts. Pour this juice into the custard mix. Make sure the custard is now in room temperature.
- Pour this custard into the mold and allow it to rest in refrigerator.
- Once set, take out and garnish the yummy pomegranate pudding with fresh pomegranate seeds
- Vegetarians can skip gelatin and use china grass. If you’re using china grass(agar agar) boil it in half cup of water and add in the pan along with milk
- Even though pomegranate is in juicy red color, once you grind it in the mixer it turns out to light maroon color. So you don’t panic when you see the color change.
- You can add red food color to get that rich red color, but personally I prefer natural color in my pudding
- You can add fresh pomegranate seed into the custard before refrigerating so that you can have the crunchy bite of it while having the pudding