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Besan & Poppy Seed Pudding Recipe


This amazingly delicious pudding is made out of besan flour or chickpea flour, ghee and white poppy seeds (khus). The poppy seeds can be difficult to access but you can get them from most Indian grocers.
Chickpea flour is gluten-free, has a low GI of about 27 and is an alkaline-forming food. It is low in saturated fat and very low in cholesterol and sodium. It is also a good source of dietary fibre, magnesium and copper and a very good source of folate and manganese.

From an Ayurvedic perspective besan flour is sweet, cooling, pungent, dry and rough – so it is balancing to Pitta and Kapha and can aggravate Vata. This is one of the reasons why we cook the flour in ghee and milk – to help balance its dry/rough qualities and make it more suitable for Vata constitutions.

Besan Flour Pudding

INGREDIENTS:

2-3 tbsp ghee
3 tbsp white poppy seeds (khus)
1/2 cup chickpea besan flour, sifted (or moong daal flour)
2 cups unhomogenised organic/biodynamic milk (or a little more)
4 tsp jaggery or rapadura sugar

METHOD:

Warm up the ghee over low heat. Add the poppy seeds and fry in the ghee until they've turned slightly pink -- be sure not to burn them. Now add the besan flour and stir. You may need to add a little more ghee at this point if there is still dry flour in the pan. You want the mixture to be moist, not crumbly... but not soggy either. Fry the flour over low heat for about 5 mins, again being sure not to burn it. Now, take the mixture off the heat and add the milk... just a little at a time to begin with. Stir vigorously in between each addition to avoid lumps forming. Once all of the milk has been added, return to a medium heat and add the sugar. Stir constantly and as the mixture comes to the boil it will thicken. You may need to add a little more milk and keep gently stirring until you have a custard-like consistency. When the pudding is nice and smooth, turn off the heat and serve up.

Serves 2, gluten free

Video URL: http://www.youtube.com/watch?v=ITiSquG0KJc

**Organic besan flour and ghee are all
 available from Santos Organics in the Byron A&I Estate**

Nadia Marshall is an Ayurvedic Consultant & Cook, Health Writer and Director of the Mudita Institute & Health Clinic in Byron Bay (www.muditaclinic.com) where she runs cooking classes with her husband, Ayurvedic Practitioner, Kester Marshall. The Mudita Institute cookbooks, “WARMTH: The Ayurvedic Cookbook” and “The Ayurvedic Kitchen” are available from Santos Organics in the Byron A&I Estate.