Best 2 Indian Pudding Eggless Recipes

Indian pudding is a classic American dessert that is often served at Thanksgiving or Christmas. It is a custard-like dish that is made with cornmeal, milk, eggs, and spices. It typically has a slightly sweet flavor and a creamy texture. Indian pudding can be made with or without eggs, and it can be baked or steamed. The article provides two recipes for Indian pudding: a traditional recipe that uses eggs and a vegan recipe that does not. Both recipes are easy to follow and result in a delicious and comforting dessert. Whether you are looking for a classic holiday dish or a simple and flavorful dessert, Indian pudding is a great option.

Check out the recipes below so you can choose the best recipe for yourself!

EASY EGGLESS INDIAN PUDDING

Easy Eggless Indian Pudding image

For a spicy variation, add 1/2 teaspoon each of ground cinnamon and ginger. For an apple version, pare and slice two apples and layer with the pudding mixture prior to baking. Serve hot with whipped cream or ice cream.

Provided by SELF

Categories Desserts Custards and Pudding Recipes

Time 3h15m

Yield 6

Number Of Ingredients 5

Ingredients

4 cups scalded milk
½ cup yellow cornmeal
⅔ cup molasses
1 teaspoon salt
2 cups cold milk

Steps:

Preheat oven to 275 degrees F (135 degrees C) and lightly grease a 9x9 inch baking dish.
Place 4 cups hot, scalded milk in the top of a double boiler over boiling water. Pour in corn meal, a little at a time, and stir constantly until thick. Remove from heat and stir in molasses and salt, then pour mixture into baking dish and stir in 2 cups of cold milk.
Bake for 3 hours, or until set and a pick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 270.1 calories, Carbohydrate 47.8 g, Cholesterol 19.5 mg, Fat 5 g, Fiber 0.5 g, Protein 8.9 g, SaturatedFat 3.1 g, Sodium 501.9 mg, Sugar 31.8 g

INDIAN PUDDING--EGGLESS

Indian Pudding--Eggless image

When a recipe is SO old, with each cook that makes it, they add their version to the mix and the world ends up with 1000 versions of a dish from a 1000 different chefs! I grew up on the wild prairies of Minnesota with Grandparents who lived in the 1890's. Store bought food was scarce so you used what you could grow or barter. This dish originated in the early 1600's from what was available: molasses, milk, and cornmeal. White sugar and eggs were expensive luxuries that didn't exist for most people and weren't added to the original recipe until many decades later, when both eggs and white sugar became common and inexpensive to "waste" on an inexpensive dish. This is a dense and soft cornmeal "mush" pudding, that bakes in a very slow oven and IS NOT STIRRED! I've never seen another recipe that used as much cornmeal, which is why this one is so tasty. Many reviewers of other recipes complain that "you can't taste any corn flavour." If you don't like molasses, maple syrup can be used and that would make it a New England Indian Pudding. This is great on a cold Winter day with a cold glass of buttermilk or steaming cup of coffee and is equally good the next morning, served for breakfast with a nice side of bacon or ham. Enjoy!

Provided by The_Swedish_Chef

Categories Low Protein

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 cups milk (4 cups in total, 1 cup reserved for later use in the recipe)
2/3 cup dark molasses (do not use Black Strap, it's too intense)
2/3 cup yellow cornmeal
1/3 cup maple syrup (white sugar can be substituted to have a less sweet taste)
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 cup butter
1 cup milk (COLD!)

Steps:

Heat oven to 300 degrees.
Grease a 2 quart casserole. Set aside.
Mix the cornmeal, sugar (or maple syrup), salt, cinnamon and ginger together. Set aside.
Heat the first 3 cups of milk and molasses slowly until scalded.
Gradually stir the cornmeal-sugar mixture into the hot milk/molasses mixture. When combined, add the butter. Cook over low heat, stirring constantly, about 10-20 minutes or until the cornmeal mush begins to thicken slightly.
Boil water to create a water bath (Bain Marie) for the casserole dish.
Pour into greased casserole. Place casserole in a baking pan deep enough to hold enough boiling water to come 2 inches up the side. Fill baking pan with boiling water.
Pour the remaining 1 cup of cold milk over the pudding; DO NOT STIR!
Bake for 3 hours or until a knife inserted of the center of the pudding comes out clean.
Carefully remove pudding from oven so water from baking pan does not spill. Set on trivet or hot pad to cool for 10-15 minutes before serving. Allow water to cool in oven for safe removal.
Serve Indian Pudding alone, with ice cream, poured cream or whipped cream.

Tips:

For a richer flavor, use full-fat coconut milk and ghee.
If you don't have jaggery, you can substitute it with brown sugar or granulated sugar.
To make the pudding more creamy, blend the cooked rice and lentils until smooth before adding the other ingredients.
If you want a thicker pudding, add more rice or lentils.
For a sweeter pudding, add more jaggery or sugar.
Garnish the pudding with nuts, dried fruits, or grated coconut before serving.

Conclusion:

Indian pudding is a delicious and versatile dessert that can be enjoyed by people of all ages. It is a great way to use up leftover rice and lentils, and it is also a good source of protein and fiber. With its creamy texture and sweet flavor, Indian pudding is sure to be a hit at your next gathering.