Soni's Food

Indian Inspiration!

Pumpkin Bourbon Pudding

21 | 11 | 2018
By Soni Sinha

I’m sure you’re busy prepping for tomorrow, but in case you’re still looking for some last-minute dessert ideas for Thanksgiving, then you’ve come to the right place.As much as I love making my Cream Cheese Pumpkin Pie for Thanksgiving, this time I’m going with these Pumpkin Pie Truffles and something else that’s equally wonderful at this time of the year. Pumpkin Bourbon Pudding is an easy baked dessert that I discovered here and have been making it for some time now. My guests love it and it tastes amazing (bourbon might have something to do with that!).
With temperatures as low as they are tomorrow an easy boozy Thanksgiving dessert sounds just about perfect to warm us all up don’t you think?

Pumpkin Bourbon Pudding

I have never shared boozy desserts with you in the past and this is just the beginning, so stay tuned for more coming your way as we celebrate this holiday season. This luscious pudding has all the lovely flavors of a pumpkin pie but without any of the effort involved and it’s also great for a crowd. The flavors are spot on with aromatics such as cinnamon, nutmeg, ginger and all spice and the aroma is to die for. That’s what I love about baking in the fall!

Pumpkin Bourbon Pudding

The batter bakes into this smooth velvety pudding that you just have to dig your spoon in and savor! The ingredients are all mixed in one bowl and baked until all warm and a pudding-y consistency.You can make the toppings as festive as you like with wafers, crushed pecans/nuts, ice cream, whipped cream or anything that screams thanksgiving to you. I love mine simple with some with rolled oats as in this recipe! An easy crowd pleasing dessert that I’m sure you’ll be making over and over again like I do!

Happy Thanksgiving and may it bring health, wealth and joyous moments to each and every one of you!Enjoy!

Here are a few other Thanksgiving recipes that you might enjoy-
Indian Roasted Cornish Hens
Stir Fried Brussels Sprouts with Cranberries
Sweet Potato Cranberry Casserole with Almond Streusel

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Pumpkin Bourbon Pudding

Ingredients

  • 2 tablespoons bourbon
  • Nonstick cooking spray
  • 1 slightly beaten egg white
  • 1 slightly beaten egg
  • 1 15 oz can pumpkin
  • 1 5 oz can (2/3 cup) evaporated milk
  • 1/2 cup packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup quick-cooking rolled oats
  • 2 tablespoons brown sugar
  • 2 teaspoons melted butter

Instructions

  1. Lightly coat 4-5 small jars or 6-ounce souffle dishes or custard cups or one 1-quart casserole with nonstick cooking spray. Place jars or souffle dishes or custard cups in a shallow baking pan for ease of handling; set aside.
  2. In a large bowl combine egg white, egg, pumpkin, evaporated milk, the 1/2 cup brown sugar, the pumpkin pie spice, and bourbon. Pour pumpkin mixture into prepared dish(es). In a small bowl stir together rolled oats and the 2 tablespoons brown sugar. Stir in melted butter. Sprinkle over pumpkin mixture.
  3. Bake in a 375 degree F. oven about 30 minutes for souffle dishes or custard cups, 40 to 45 minutes for large dish.
  4. Transfer to wire rack.Serve warm.
https://www.sonisfood.com/2018/11/pumpkin-bourbon-pudding.html

 

Arroz Con Leche (Rice Pudding)

08 | 09 | 2017
By Soni Sinha

Cooler temperatures these past couple of days signal that my favorite season is approaching. As much as I love summer, my favorite season is autumn with nature painting its own mural with lovely hues of orange, gold, crimson and scarlet. The cool crisp air, warm aromatic spices, apples, pumpkins, the Hindu festivals of Dusshera and Diwali followed by the holidays are the joys of fall! The kitchen is a busy place all autumn and for a foodie like me nothing is more enjoyable than this.

Arroz Con Leche

This calls for a recipe like Arroz Con Leche (a Mexican Rice Pudding that’s become a firm family favorite of late) that’s perfect for this weather with its generous use of cinnamon and a rich creamy consistency. Rice Pudding is so ubiquitous around the world that there are a million ways to make it using fruits, nuts, coconut, cardamom, cinnamon etc.. Arroz Con Leche is one such variation where cinnamon is added to the milk and rice mixture giving it a pleasant aroma. Again, there are many ways of making this comforting dessert but this is an easier method using sweetened condensed milk and we love it!

It can be served warm or chilled and it’s the perfect dessert for a crowd that can be made a day ahead. The use of condensed milk reduces the cooking time by half and gives it that irresistible creamy consistency that’s to die for.A generous dusting of powdered cinnamon is all it needs before serving.Enjoy!

Arroz Con Leche (Rice Pudding)

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Ingredients
  

  • 2 cups water
  • 1 cup long-grain white rice
  • One 4-inch cinnamon stick
  • One 14-ounce can condensed milk
  • 1 cup whole milk
  • 1 Ground cinnamon for dusting

Instructions
 

  • Rinse the rice until water runs clear (two or three times)
  • Put the water,rice and cinnamon stick into a a pot and bring to a boil.Once its starts boiling reduce the hear to low, cover and cook for about 15 mins or until the rice is fully cooked.
  • Add the sweetened condensed and milk whole and continue to cook until the mixture boils.Reduce the heat and continue to cook on medium heat until the mixture thickens and becomes creamy.About 20 mins..
  • Let it cool for a few mins.At this point you can either serve this warm with a dusting of ground cinnamon or cool it and chill in the fridge.Dust with ground cinnamon just before serving.

Magic Cake

05 | 03 | 2015
By Soni Sinha

I finally did it.

I made the Magic Cake. And I ate it.

And I almost ate all of it.

Had to stop myself since I was taking it to a friends’ for a potluck. Not to mention it was a hit with everyone and even the kids gave it a thumbs up. I’ve been drooling at the pics on the web for many many months and being a big custard lover I’ve always wanted to make this.

Magic Cake 3

 

I have to warn you though.Its addictive.

Highly addictive.

Magic Cake 2

The magical layers that hit you as you take a bite.First the semi soft layer at the bottom followed by the custard in the  middle followed by the firm and slightly golden top layer.Its an amazing dessert and so super easy!The best part is that it only requires one simple batter and the magic happens once its in the oven.The three layers form as the cake bakes on a low temperature setting beautifully.Once cooled cut in into desired squares and enjoy this indulgent treat to your heart’s content.I followed this recipe from Jo Cooks and it turned out just perfect!

Magic Cake

Magic Cake

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Ingredients
  

  • 4 eggs separate yolks from whites at room temperature
  • 1 tsp vanilla extract
  • 150 g 3/4 cup sugar
  • 1 stick or ½ cup butter melted
  • ¾ cup of all purpose flour
  • 2 cups milk lukewarm
  • powdered sugar for dusting cake

Instructions
 

  • Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
  • Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
  • Beat the egg yolks with the sugar until light.
  • Add butter and vanilla extract and continue beating for another minute
  • Add the flour and mix it in until fully incorporated.
  • Slowly add the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.
  • Pour batter into baking dish and bake for about 70 minutes or until the top is lightly golden. The baking time could vary depending on the oven, so take a look at around 40 minutes and see how it looks.
  • Sprinkle some powdered sugar after cake has cooled and cut into squares.
  • Enjoy.

 

Greek Yoghurt Panacotta with Blood Orange Sauce

03 | 03 | 2014
By Soni Sinha

I spotted some gorgeous Blood Oranges while grocery shopping the other day and couldn’t resist buying them!I just love the vibrant color and the sweetness and decided to try a dessert.Something I’d never made before.Panacotta.I wanted to somehow incorporate the Blood Orange and decided to make a delicous sauce to go with the Panacotta.

Greek Yoghurt Panacotta with Blood Orange Sauce

So what is Panacotta? Panacotta is an Italian pudding that uses cream,milk, sugar and gelatine that helps it set and you can top it up with any fruits you prefer.I’ve used a combination of Greek Yoghurt,Half and half and Whole Milk and this recipe serves four.The pudding is lighter than usual because of the Greek Yoghurt and sets beautifully.You could serve it unmouled onto a plate or in your ready to serve pretty dishes.

Greek Yoghurt Panacotta

Let’s talk about my sauce for a bit.I could never have imagined it to go so perfectly with the Panacotta,but it does.The juice and zest of the Blood Orange just adds so much freshness to it and every bite asks for a bit of the sauce.It looks really pretty on the plate and my kids finished it off in no time.Panacotta is perfect for a crowd,since it can be made a day ahead.Enjoy!

Greek Yoghurt Panacotta with Blood Orange Sauce

Greek Yoghurt Panacotta with Blood Orange Sauce

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Ingredients
  

  • Whole Milk-1 Cup
  • Half and half-1/4 cup
  • Sugar-1/4 cup plus 2 tbsp
  • Vanilla Bean-1
  • Unflavored powdered Gelatine-1 sachet 10gms
  • Greek Yoghurt-1/2 cup
  • Sliced strawberries-for garnish

for the Blood Orange Sauce

  • juice of 2 Blood Oranges-1 cup
  • Zest-1 tbsp
  • Sugar-2 tbsp

Instructions
 

  • In a pot heat the milk,half and half.Scrape the seeds from the Vanilla Bean and add the seeds and the pod into the milk mixture.
  • Add sugar and simmer on low heat just until the sugar is dissolved.Do not boil.
  • In a small bowl add about 1/4 cup of the hot milk mixture and mix the gelatine until dissolved completely.
  • Add the gelatine into the milk mixture and stir to mix.
  • Remove from heat.
  • Beat the Greek Yoghurt until smooth and add into the milk mixture whisking continuously.
  • Strain the liquid through a strainer.
  • Grease 4 ramekins and evenly divide the mixture amongst them.Put it in the referigerator to set for about 3 hours.

for the Blood Orange Sauce

  • Heat the juice ,zest and sugar in a pan on low heat and cook until the sauce reduces a bit.
  • Strain through a strainer.
  • Your sauce is ready.

to serve

  • Invert the Panacotta on to a plate.Garnish with sliced strawberries and drizzle the sauce all around.
  • Enjoy!

Recipe slightly adapted from Food Network 

 

Sweet Potato Kheer(Pudding) #IndianDesserts #Diwali

03 | 11 | 2013
By Soni Sinha

Happy Diwali to you all!

I hope you all are having a great day today.I’been busy in my kitchen trying to cook a few of our favorite dishes.The first one being my Aloo Gobi and how can you not have a dessert to celebrate a festival!Today, I’ve got for you a super easy and scrumptious Sweet Potato Kheer or Pudding that comes together in no time.All you need is a few ingredients from your pantry and you’re all set.

Sweet Potato Kheer(Pudding) 1

I have to admit though that I’ve never made this pudding before.It was just a result of having to use up some Sweet Potatoes that I recently bought.Since Sweet Potatoes are the flavor of the season, I thought to myself, ‘why not use them in a Pudding?’.This pudding does not contain any eggs as do most Indian Puddings.It still comes out creamy and delicious.

Sweet Potato Kheer(Pudding) 4

I have another confession to make.I love eating raw peeled Sweet Potatoes.

What?

You’ve never tried a raw Sweet Potato before?

Don’t tell me.

Sweet Potato Kheer(Pudding) 2

Just try it one time and if you’re anything like me, you’ll love it.I don’t know how it all started.But all I remember is that I once had some teeny tiny extra bits that I was about to throw away, but they ended up in my mouth.

I know.I do things like that.There is this crunch,this sort of earthy sweetness, not too overpowering, but still enough for your tongue to taste it.I love it.

Anyway coming back to my dessert, all you need is some Saffron, some crushed Cardamoms and Cashews from your pantry.Its creamy, its sweet, it has this redolence so unique to Indian Desserts that comes from the Saffron and Cardamom and you taste them all in every bite.You could serve it warm or chilled.Enjoy!

Sweet Potato Kheer (Pudding)

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Ingredients
  

  • Sweet Potatoes-2 large peeled
  • Whole Milk-1 1/2 cups
  • Sugar-1/4 cup plus 2 tbsp
  • Crushed Green Cardamom-1/2 tsp
  • Saffron strands-1/4 tsp
  • Cashews-to garnish

Instructions
 

  • Peel and cube the sweet potatoes.
  • Put them in a pot with some water just enough to cover them.
  • Bring to a boil and cook covered on low for about 10 minutes or until they're cooked.
  • Drain the water and mash the sweet potatoes in the same pot.
  • Add the milk, sugar and saffron and bring to a boil.
  • Reduce the heat and cook for about 10-15 minutes until its all creamy and the liquid has reduced.
  • Add the crushed Cardamom and turn off the heat.
  • In a small pan add a tbsp of ghee and fry some cashews until golden.
  • Serve the pudding in individual bowls and garnish with the cashews.Serve warm or chilled.