Do you remember the moment when you decided to start blogging about your recipes. Am sure your world changed too like mine did. Suddenly you are interested in whos cooking what… Sharp inclination towards new cameras, and the person who was not even keen for getting photographed wants to learn new tricks and basics. Shopping gets diverted towards new props, colorful kitchen gadgets and new equipment.. Off course, its a whole lot of fun, but a responsibility too. We fail many times in our trials, and the joy of making something new from scratch is enormous. I love the feeling and am falling more and more into the deep ocean of blogging. Trying new cuisines has got into my nerves. Its exciting to know things which were alien for you and amazingly interesting. I know most of you also feel the same, some has grown above this level and have become veterans, and some like me are gearing up for new challenges. A thank you note to all my readers and fellow bloggers for evolving this wonderful innervation under me.. Love u all 🙂
With the sweet thoughts, a sweet pudding is down its way today . I took this from Faji’s Hot Pot from her impressive collection of puddings. With a little plucking of my own, the taste and texture was a bit diifferent from the original recipe .. But the kick was awesome .. 🙂 Its an Indonesian dessert that is served mostly during winters morning for keeping stomach healthy and immune.
Arrowroot comes from the root of a large, leafy plant that is native to Central and South America and the Caribbean. It is primarily used for its soothing benefit and its effect in dealing with diarrhea. It relieves excessive acidity, nausea, indigestion, and colic and is a mild laxative. It is also used to treat athlete’s foot, not because it is antifungal but because the starchy powder removes moisture when sprinkled in socks. Its a common ingredient in Indian Kitchen specially used for thickening puddings and gravies.
1. 2 cups milk
2. 4 tbsp Arrowroot Powder
3. 1 tin Condensed Milk
4. 1/2 tsp Vanilla Essence
5. 10-12 Digestive biscuits
6. 1 tsp coffee, dissolved in 1/2 cup warm water
Mix Arrowroot Powder, milk , condensed milk together and heat in a pan till it gets lumpy and thick like custard. Add Vanilla Essence and stir well. Keep aside for 15 min
Dip digestive biscuits in coffee solution and layer them in a rectangular baking dish.
On top of biscuits, pour the Arrowroot mixture. Keep to set in fridge for atleast 4 hours.
For topping, you can use any chopped nuts of your choice, or any syrup. I used Caramel Syrup and a hint of chocolate syrup which worked well for this …