Indian Spiced Raisin Pudding Recipe

About this recipe

A warm and comforting baked pudding made with milk, eggs, raisins, and a touch of spice. Perfect for a satisfying dinner dessert for solution seekers.

Ingredients

• 500 ml Mother Dairy Cow Milk
• 125 g Mooz Butter Garlic & Herbes
• 1 kg Supreme Harvest Suji Rawa (Semolina)
• 200 g Organigram Chia Seeds
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 pack (100 g) Town Grocer Black Raisins
• 45 g On1Y Cinnamon Powder
• 1 pack (25 g) Snapin Nutmeg Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a saucepan, heat 3 cups of milk until warm but not boiling.
3. 3. Gradually stir in 7 oz of semolina, whisking continuously to avoid lumps. Cook for 3-5 minutes until thickened.
4. 4. Remove the saucepan from heat and let the mixture cool for 10 minutes.
5. 5. In a mixing bowl, combine 1/2 cup of chia seeds with 1 1/2 cups of water and let sit for 10 minutes to thicken. Add 4 oz of melted butter, 1 cup of sugar, and 1/2 lb of raisins. Mix well.
6. 6. Combine the cooled semolina mixture with the chia seed mixture, stirring until fully incorporated. Add 1 tsp of ground cinnamon and 1/2 tsp of ground nutmeg for spice.
7. 7. Pour the mixture into a greased baking dish and bake for 1 1/2 hours, or until the pudding is set and golden on top.
8. 8. Let the pudding cool slightly before serving warm.