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Thursday, 16 November 2017

Spinach Bread Pudding


          
          Ever had spinach as a dessert? Just combine it with brown bread, sugar and milk and you get this slightly unusual healthy dessert which is steamed to perfection. So go ahead and give it a try and enjoy just as it is or as an after-meal dessert. Check for an easy step by step method with pictures to prepare it.








  • 4 slices of brown bread, shred into small pieces
  • 1 - 1&1/2 cups warm milk
  • 1 cup spinach puree
  • 1 tbsp. ghee
  • 3-4 tbsps. sugar or to taste
  • 1/2 tsp. cardamom powder
  • 1 tsp. kewra / rose water
  • 2-3 tbsp. sliced almonds and pistachios
  • few extra almonds & pista to garnish








          Mix together bread pieces, sugar, 1/4 tsp. cardamom powder, kewra water and milk. Keep aside to soak for 15-20 minutes.

          Heat ghee in a pan and saute the spinach puree along with the remaining cardamom powder till all the moisture is evaporated. Set aside to cool and then mix with the bread. Add the sliced nuts too and stir well.

          Pour this bread mix into a greased steel container. Close with an aluminium foil and poke few holes on the surface.

          Steam for 25-30 minutes on a medium flame in a pressure cooker, minus the vent. Set aside to cool and refrigerate for an hour.

          While serving, invert it on a serving plate and garnish with almonds and pistachios. Enjoy just as it is or as an after-meal dessert.






                   Heat the ghee in a pan and saute the spinach puree along with the remaining                                     cardamom powder till all the moisture is evaporated. 





                               Set aside to cool.




                    Mix together bread pieces, sugar, 1/4 tsp. cardamom powder, kewra water
                    and milk. Keep aside to soak for 15-20 minutes.



                               Add the spinach paste add the sliced nuts. Mix well.




                               Pour this spinach-bread mix into a greased steel container. 



                    Close with an aluminium foil and poke few holes on the surface. Steam for
                    25-30 minutes on a medium flame in a pressure cooker, minus the vent.
                    Set aside to cool and refrigerate for an hour.




                    While serving, invert it on a serving plate and garnish with almonds and 
                     pistachios. Enjoy just as it is or as an after-meal dessert.











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