a dinner celebration! a dessert for my guest with a sweet tooth 🙂 a recipe that I happened to think up just today 🙂 I hadn’t taken strict measurements as I was just cooking, not planning to blog about it. But when my guest liked it so much that he went for it again as a midnight snack.. and when he requested the recipe, dear reader it was time to put pen to paper & share this sweet with you.
¾ cup country sugar (jaggery)
1 cup canned coconut milk
1 cup buckwheat
½ tsp cardamom powder
2 threads saffron
tbsp cashew nuts
1 tsp almonds
1 tsp raisins
• Rinse buckwheat in cold water.
• Then pour boiling water over buckwheat and let soak in 1 cup hot water.
• In hot pan add jaggery with approx ½ cup water and let heat till jaggery dissolves to make a nice watery paste.
• Add in the cooked buckwheat, no need to drain water.
• Add the can of coconut milk, lower heat and let everything come to a light boil.
• Add some more water if you like a runny texture for your pudding.
• Pound the nuts into coarse chunks in a mortar and pestle.
• In a hot pan, dry roast the nuts and raisins. Or if you prefer roast them in either butter/ghee/coconut oil. I used a bit of coconut oil, but you can easily dry roast them & still have the flavour.. Roasting brings out the flavour and nuts add a great texture to a smooth pudding.
• Top the pudding with nuts and raisins.
Note : Jaggery or gur is Indian unrefined country sugar extracted from sugarcane. You can find it sold in blocks in east Indian grocery stores. If you don’t have one close by, feel free to use regular brown sugar.
I initially planned to make this pudding with tapioca pearls. But my pantry didn’t have any. I found these buckwheat groats and remembered my Ukrainian friends at work singing the praises of buckwheat.
You can get a huge list of benefits from here.
I liked how buckwheats manage blood sugar levels:
The nutrients in buckwheat may contribute to blood sugar control. In a test that compared the effect on blood sugar of whole buckwheat groats to bread made from refined wheat flour, buckwheat groats significantly lowered blood glucose and insulin responses. Whole buckwheats also scored highest on their ability to satisfy hunger.
My dinner guests loved this dessert. And the one guest I made it for, the one with the sweet tooth even asked if he could have it again well after dinner. So that was a pretty successful brand new dessert I just made up 🙂 Have you ever missed ingredients in your dream of a dish? What did you use as an alternative? Did you manage to dream up something that everyone loves now?
I love no oil desserts that are incredibly tasty. And I plan to post this recipe on the let food by thy medicine facebook page.. Do check it out for amazing oil-free diet recipes, and the cool things people are doing to manage their diabetes..
Wishing everyone a terrific valentine’s day!
6 Comments Add yours
That is a lovely recipe. This is my introduction to buckwheat pudding and it looks tasty. ❤ ❤ ❤
glad you enjoyed it just as much as I enjoyed making it. when you make it, do pop me a note telling me how it went 🙂
Thank you very much. I know where to find you. xo
🙂 and I just followed you. I tried to find your about page to post a comment….xoxo
That is lovely of you. Thank you so much. The page is on a slideout bar to the left. I did it that way to keep everything streamlined. Have a great Wednesday when it rolls around.
Thanks you too . your blog is awesome. can’t wait to savor it slowly☺