Stuffed Savory Indian Pudding Recipe

Name: Stuffed Savory Indian Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups milk; 3/4 cup yellow cornmeal; 1/4 cup molasses; 2 tablespoons lime juice; 1 1/2 teaspoons salt; 4 tablespoons butter; 1/2 teaspoon ground ginger; 1/2 teaspoon cinnamon; 1/2 teaspoon ground cloves; 1 teaspoon black pepper; 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; 1/2 cup pine nuts

Servings: persons

4 cups milk
3/4 cup yellow cornmeal
1/4 cup molasses
2 tablespoons lime juice
1 1/2 teaspoons salt
4 tablespoons butter
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon black pepper
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
1/2 cup pine nuts

1
To make the pudding, preheat oven to 300 degrees.
2
Heat the milk in a saucepan over medium heat until very hot.
3
In the top of a double boiler that has been placed over boiling water, add the cornmeal and very slowly whisk in the milk.
4
Cook, stirring, 15 minutes.
5
Stir in the remaining pudding ingredients.
6
To make the stuffing, combine all the ingredients.
7
Line the bottom of an 8- by 8-inch cake pan with parchment paper and spread the stuffing evenly.
8
Spread the pudding over the stuffing, and bake until set, 2 1/2 to 3 hours.
9
Slice and serve.

707

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 cups milk, 3/4 cup yellow cornmeal, 1/4 cup molasses, 2 tablespoons lime juice, and more.

Yes, Stuffed Savory Indian Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Stuffed Savory Indian Pudding

How did you like this recipe?

Frequently Asked Questions