Indian Tapioca Pudding
Indian Tapioca Pudding offers a creamy, comforting dessert with a hint of warm spices like cinnamon and ginger. Its rich molasses sweetness complements the chewy tapioca, making it a delightful treat for those who enjoy hearty, spiced desserts with a unique texture and flavor profile.
Ingredients
Instructions
- In the top of a double boiler, heat 3 cups of milk.
- While the milk is heating, mix together 3 tablespoons of cornmeal, 3 tablespoons of quick tapioca, 2 tablespoons of sugar, a pinch of salt, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of ginger.
- Pour the hot milk over this mixture in a saucepan and add 1/2 cup of molasses.
- Bake in a greased casserole or in a pan set in another pan of water at 350°F (175°C), stirring every 15 minutes until done, about 2 hours.
Tips & Substitutions
For a creamier texture, consider using whole milk instead of low-fat. You can substitute the molasses with honey or maple syrup for a different flavor profile. If you prefer a thicker pudding, increase the cornmeal slightly, but be cautious not to overdo it. Stirring occasionally while baking helps prevent sticking and ensures even cooking.
Serving Suggestions
This Indian Tapioca Pudding is delightful served warm or chilled. Consider topping it with fresh fruits, such as sliced bananas or berries, and a sprinkle of additional cinnamon. It pairs beautifully with Curry Pineapple Dip or Vegetable Curry for a complete meal, making it a versatile dessert option for any occasion.
Storage & Reheating
Store any leftover pudding in an airtight container in the refrigerator for up to three days. To reheat, gently warm it in a saucepan over low heat, stirring frequently, or use the microwave in short intervals, adding a splash of milk if it thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Indian Tapioca Pudding contains roughly 259 calories, with 5g protein, 57g carbohydrates, and 4g fat. It is an excellent source of vitamin C (75% of the Daily Value) and dietary fiber (30% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1922mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of sweeteners instead of molasses?
Yes, you can substitute molasses with honey, agave syrup, or maple syrup. Each sweetener will impart a unique flavor, so choose one based on your taste preference. Honey will add a floral note, while maple syrup offers a rich sweetness.
Is it possible to make this pudding vegan?
Absolutely! To make this pudding vegan, simply replace the milk with a plant-based milk, such as almond, soy, or coconut milk. Use maple syrup or agave for sweetness in place of molasses, and ensure that your cornmeal and tapioca are free from animal products.
How can I tell when the pudding is done baking?
The pudding is done when it has thickened and set, which usually takes about 2 hours of baking. Stir it every 15 minutes to check the consistency. It should be creamy and hold its shape when scooped. If it appears too runny, bake a little longer.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).