Cardamom Yogurt Pudding With Nuts & Honey Syrup Recipe
Save time and money. Skip next visit to Asian restaurants and prepare Cardamom Yogurt Pudding With Nuts & Honey Syrup in privacy and romance of your home! The Cardamom Yogurt Pudding With Nuts & Honey Syrup holds a high place in the Asian cuisine. Best enjoyed as a Dessert this recipe was taught to me by a dear friend who also happens to be a great chef. This recipe is a good way to use Milk Product. I am certain both of us will be in agreement that this Cardamom Yogurt Pudding With Nuts & Honey Syrup is truly delectable.
Ingredients
2 cups yogurt
6 tbsp sugar
1 tsp vanilla essence
1/2 tsp cardamom powder
1/4 cup water
2 tsp gelatine
SYRUP
1/4 cup walnuts or 1/4 cup almonds
12 dried figs cut into four
1/4 cup honey
1/4 cup water
2 tbsp lemon juice
1 cinnamon stick
1 tsp sugar
Directions
Whisk together yogurt, sugar, vanilla and cardamom in a small bowl until sugar is dissolved.
In a small vessel, put 1/4 cup water.
Sprinkle gelatine on it and leave to soak for 5 minutes.
Keep on very low heat and stir till gelatine dissolves.
Whisk a little yogurt gradually into the hot gelatine mixture.
Add this to the remaining yogurt and mix well.
Four yogurt mixture into 4 ramekins.
Cover & chill, until set, about 1 1/2 hours.
While yogurt is chilling, prepare the syrup.
Heat a pan/skillet over medium heat.
Add walnuts & almonds.
Toast until they become fragrant.
Remove and allow to cool.
When cool enough to handle, chop the toasted nuts roughly.
Keep aside.
Cook the figs, honey, water, lemon juice, cinnamon stick & sugar in the same pan Cook, over medium heat, for about 10 minutes until fruit is soft.
Remove from heat and let it cool.
Remove the cinnamon stick.
Spoon the cooked fruit on to the set yogurt pudding.
Sprinkle the toasted nuts on top.
In a small vessel, put 1/4 cup water.
Sprinkle gelatine on it and leave to soak for 5 minutes.
Keep on very low heat and stir till gelatine dissolves.
Whisk a little yogurt gradually into the hot gelatine mixture.
Add this to the remaining yogurt and mix well.
Four yogurt mixture into 4 ramekins.
Cover & chill, until set, about 1 1/2 hours.
While yogurt is chilling, prepare the syrup.
Heat a pan/skillet over medium heat.
Add walnuts & almonds.
Toast until they become fragrant.
Remove and allow to cool.
When cool enough to handle, chop the toasted nuts roughly.
Keep aside.
Cook the figs, honey, water, lemon juice, cinnamon stick & sugar in the same pan Cook, over medium heat, for about 10 minutes until fruit is soft.
Remove from heat and let it cool.
Remove the cinnamon stick.
Spoon the cooked fruit on to the set yogurt pudding.
Sprinkle the toasted nuts on top.
