Soni's Food

Indian Inspiration!

Pumpkin Bread Pudding

14 | 10 | 2013
By Soni Sinha

I’m trying to immerse myself in my kitchen and as I try and regain my strength, I’m sharing with you this old post, my Pumpkin Bread Pudding that was written when Papa was still alive, days were brighter and the weather was gorgeous.

Pumpkin Bread Pudding 1

The pretty hues of orange,yellow and red is breathtaking and it brings about a new energy in me.I get all excited to start making those lovely dishes that scream autumn.Dishes that use warm spices using the produce in season like Apples,Pumpkins and Sweet Potatoes!Oh the redolence of cinnamon,the orange colored treats,soups, stews and desserts!And that’s what I’ve got for you today, a decadent rich moist Pumpkin Bread Pudding warm from the oven,with the thick custard with warm spices and pumpkin puree,combined with Cinnamon Raisin Bread ready to be devoured.Its everything I associate Autumn with, the orange color,the spices, the pumpkin, the aroma and it’s absolutely delicious!

Pumpkin Bread Pudding 2

Pumpkin Bread Pudding

Print Recipe Pin Recipe

Ingredients
  

  • Cinnamon Raisin Bread-1 loaf cut into cubes
  • Pumpkin Puree -1 15oz can
  • Eggs-3
  • Whole Milk-3 cups
  • Packed Brown Sugar-1 cup
  • Pumpkin Pie Spice-2 tsp
  • Vanilla Extract-1 tsp

Instructions
 

  • Preheat the oven to 300 degrees.
  • Grease the bottom and sides of an oven proof dish.
  • Mix all the ingredients in a large bowl until well blended.
  • Add the bread cubes and let the mixture sit for 10 minutes.
  • Pour into the dish and bake for about an hour and 15 mins or until a knife inserted in center comes out clean.

Pumpkin Bread Pudding 3

 

 

 

 

 

Kheer (Indian Rice Pudding)

23 | 03 | 2013
By Soni Sinha

Today’s recipe is a traditional Indian Dessert often served during special occasions and festivals and talking of festivals the Indian Festival of Colors called ‘Holi’ is round the corner and is celebrated in India with lot of warmth,love and happiness.People visit each other’s houses to play Holi and enjoy the sweet treats. Its quite messy but quite fun and I have fond memories of fun filled Holi with my family and friends where we smeared colors all over each other and enjoyed all the delicious foods!

kheer

In my family food always took center-stage and the menu was planned weeks in advance.The preparation started a day early with the sweets first and every course had to have different varieties.So the appetizers typically would be Tikkis or Chaat, Dahi-wada,Shami Kebabs followed by the main course consisting of Pulao,Mutton,Stuffed Poori (fried fluffed breads),Aloo Gobhi and Aloo Baingan Saag (Potato,eggplant and spinach) followed by the Dessert round that consisted of Malpua, Gujia and this Kheer (Rice Pudding)!

kheer2

Festivals are one occasion when I indulge without holding back!We’re all allowed to indulge once in a while, aren’t we? :)This creamy, rich, decadent rice pudding uses only five ingredients but tastes absolutely amazing!!Its the perfect dessert to enjoy warm or chilled depending on the weather!Indian Rice Puddings do not have eggs or vanilla in them instead Cardamom and nuts are used to add flavor and texture.I’ve used slivered almonds but you could use cashews or pistachios or any other combination of nuts that you prefer.Its perfectly sweet, smooth and luscious!

Wishing you all a Happy Holi or as they in India HOLI HAI 🙂

kheer1

Kheer (Indian Rice Pudding)

Print Recipe

Ingredients
  

  • Raw Basmati Rice or any-1 cup
  • Whole Milk-3 cups
  • Sweetened Condensed Milk-1/3 cup
  • Cardamom crushed-1 tsp
  • Slivered Almonds-2-3 tbsp

Instructions
 

  • Wash the rice.Heat milk and rice together and bring to a boil.Lower the heat, cover and cook until rice is fully cooked (about 15 mins) stirring every now and then.
  • Lower the heat and add the condensed milk and mix evenly until all creamy.Adjust according to your taste.Add more if required.
  • Add the cardamom.Turn off the heat.Garnish with slivered almonds.
  • Seve warm or chilled!

 

 

Slow Cooker Pumpkin Rice Pudding/Kheer

18 | 11 | 2012
By Soni Sinha

There’s something magical about warm comforting desserts that makes them so special especially in these cooler days and nights.The way they stick to the back of your spoon, the thick, creamy , velvety texture that’s just so inviting.That’s the kind of dessert I crave for during this season.My Slow Cooker dessert embraces the flavor of the season ‘Pumpkins’ into a creamy pudding that’s easy, delicious and aromatic!It just gets you in the spirit of the Holidays and its a perfect dessert to feed a crowd.

Just put everything into your slow cooker and let the magic begin!It all comes together beautifully and at the end you have one creamy, Pumpkin Rice Pudding.I’ve used Basmati rice here, but you could use Arborio or any other rice you prefer.Adding Pumpkin was a great idea since its gives a lovely flavor and a beautiful color to the pudding.Its a different variation of the Indian Rice Pudding/Kheer and the use of Cardamom is what distinguishes this from other Pumpkin desserts out there.Cardamom is very common in Indian desserts and imparts a unique fragrance with its spicy-sweet taste!I’ve used crushed Green Cardamom pods and add it at the end of the cooking process.

You can also add some nuts or raisins to the the mixture.I’ve kept it simple here.Also keep in mind that the longer you cook it, the thicker it gets and if you find it too thick you can add some whole milk and mix at the end.Top it with some whipped cream/topping for that pretty look!

Slow Cooker Pumpkin Rice Pudding/Kheer

A delicious Indian Inspired Slow Cooker Pumpkin Rice Pudding with Cardamom!
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes

Ingredients
  

  • Basmati Rice or any other-1 cup uncooked
  • Whole Milk-3 1/2 cup
  • Canned Pumpkin Puree-1 1/2 cup
  • Sugar-3/4 cup sugar
  • Butter/Ghee-1 tbsp
  • Crushed Green Cardamom Pods-1 tbsp

Instructions
 

  • Spread the butter/ghee all over the bottom of your slow cooker.
  • Add all the ingredients except cardamom.
  • Mix well and cook on high for about 15 minutes and then on low heat for about 4-5 hours.
  • Add the cardamom at the end.Mix well and serve warm!