As the auspicious festival of Ganesh Chaturthi approaches, households across India prepare to welcome the beloved Elephant God with open hearts and delicious offerings. Among these delectable treats, Chef Sneha Singhi brings us the Coconut Pudding Cake, a heavenly dessert that embodies the spirit of devotion and celebration. With its rich coconut flavour and luscious texture, this Ganpati special recipe is a delightful way to sweeten your festivities.
Coconut Pudding Cake
The Coconut Pudding Cake by Chef Sneha Singhi is a culinary masterpiece that harmoniously combines the natural goodness of coconut with the aromatic essence of cardamom. The Coconut Pudding Cake is not just a dessert; it’s a delightful experience that celebrates tradition and innovation in the kitchen. With every spoonful, you’ll be transported to a world where devotion and gastronomy intertwine, leaving you with a sense of divine bliss.
This Ganpati special recipe is not to be missed during the festive season, and its creamy allure will linger in your memory long after the celebrations have concluded. So, prepare to savour the essence of Ganesh Chaturthi with every bite of this heavenly Coconut Pudding Cake.
A Ganpati Special Recipe To Delight Your Taste Buds
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Make this yummy dessert with this easy recipe!
- 1 coconut
- 2 cups water
- 5 tbsp cornflour
- 5 tbsp sugar (adjust to taste)
- 1 tsp elaichi (cardamom) powder
- Start by breaking open the coconut and cutting it into manageable pieces.
- To extract the coconut milk, remove the brown skin and blend the pieces with lukewarm water.
- After blending, strain the mixture to obtain fresh coconut milk.
- Next, in a pan, combine the freshly extracted coconut milk with cornflour, sugar, and elaichi powder. Mix these ingredients thoroughly to form a smooth, creamy mixture.
- Place the pan on medium heat. It’s crucial to keep stirring continuously as the mixture thickens. This step ensures that your pudding cake achieves the right consistency.
- Once the mixture thickens to your desired pudding-like consistency, it’s time to transfer it into a mould. Refrigerate the mould for 2–3 hours or until the pudding is completely set.
- After the pudding cake has set, carefully demold it onto a serving plate.
- To add a touch of elegance, you can garnish it with desiccated coconut, dried fruits, or even delicate silver vark.
Pro Tip: If you’re short on time, you can use 2.5 cups of store-bought coconut milk instead of extracting it from a fresh coconut.
This Coconut Pudding Cake is sure to please Lord Ganesha and your taste buds alike.
Cover Image Courtesy: Sneha Singhi/Instagram