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Almond Milk Pudding
Almond Milk Pudding

Ingredients

FOR THE PUDDING 

3 1/4 cups Epigamia Almond milk (Unsweetened)
3/4 cup Dairy-free whipped cream
2 spoons Jaggery (or 2 tablets of stevia)
1/2 cup Cornstarch
2 spoons Orange blossom water (to taste)
1 spoons Rose water (to taste)

FOR THE ROSE SYRUP TOPPING 

2 tbsp Rose syrup concentrate 
1/4 cup Water
2 tbsp Cornstarch

FOR THE PISTACHIO TOPPING

2 tbsp Unsalted vegan butter
1 cup Unsalted pistachios, finely chopped 
1/2 tbsp Orange blossom water 
A small chunk of jaggery ( or 1 tablet stevia)


INSTRUCTIONS 

TO MAKE THE PUDDING

Step 1 In a medium saucepan, whisk together Epigamia unsweetened almond milk,dairy-free whipped cream, jaggery/stevia, and cornstarch until the cornstarch hasdissolved completely without any visible lumps.
Step 2 Set the saucepan over medium-high heat and bring to a full boil, whisking constantly.Continue to boil for a few more seconds until the mixture thickens and large bubblesform around the surface.
Step 3 Remove the saucepan from the heat and whisk in the orange blossom and rosewater.
Step 4 Pour into cups and refrigerate uncovered until the surface has begun to set for about20 minutes. Meanwhile, prepare the Rose Syrup topping.

 

TO MAKE THE ROSE SYRUP TOPPING:

Step 1 In a small saucepan, off the heat, whisk together the rose syrup concentrate, water,and cornstarch until well combined.
Step 2 Set the saucepan over medium-high heat and bring to a full boil, whisking constantly,until the mixture thickens and large bubbles form around the surface.
Step 3 Remove the saucepan from the heat and spoon a thin layer of the rose topping overthe surface of each pudding cup, tilting the cup to cover evenly.
Step 4 Refrigerate until set and cold; for about 2 hours or overnight.

 

TO MAKE THE PISTACHIO TOPPING:

Step 1 In a medium skillet, over medium-high heat, melt vegan butter and add in thepistachios. Sauté the pistachios in vegan butter, stirring frequently, until it’s justbeginning to toast. Add in the jaggery and stir until melted and lightly caramelizedaround the pistachios. Off the heat, then add in the orange blossom water. Transferto another bowl, and allow to cool completely.
Step 2 Spoon the pistachio topping evenly over the cooled pudding cups. Serve right awayor refrigerate for 2-3 hours.

 

 

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