Stuffed Savory Indian Pudding
Published September 12, 1998
- Total Time
- 3 hours 15 minutes
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Ingredients
FOR THE PUDDING
4 cups milk
¾ cup yellow cornmeal
¼ cup molasses
2 tablespoons lime juice
1 ½ teaspoons salt
4 tablespoons butter
½ teaspoon ground ginger
½ teaspoon cinnamon
½ teaspoon ground cloves
1 teaspoon black pepper
FOR THE STUFFING
1 pound ground turkey
2 medium shallots, minced
2 cloves garlic, minced
2 teaspoons fresh ginger, grated
1 teaspoon ground coriander
2 teaspoons cumin powder
1 teaspoon ground turmeric
2 tablespoons tomato paste
½ cup pine nuts
Nutritional analysis per serving (8 servings)
32 grams carbs; 67 milligrams cholesterol; 373 calories; 6 grams monosaturated fat; 5 grams polyunsaturated fat; 7 grams saturated fat; 20 grams fat; 2 grams fiber; 563 milligrams sodium; 18 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the pudding, preheat oven to 300 degrees. Heat the milk in a saucepan over medium heat until very hot. In the top of a double boiler that has been placed over boiling water, add the cornmeal and very slowly whisk in the milk. Cook, stirring, 15 minutes. Stir in the remaining pudding ingredients.
- Step 2
To make the stuffing, combine all the ingredients. Line the bottom of an 8- by 8-inch cake pan with parchment paper and spread the stuffing evenly. Spread the pudding over the stuffing, and bake until set, 2 ½ to 3 hours. Slice and serve.
Private Notes