Red Velvet Chocolate Pudding With Jaggery

Let me tell you this is the best way to smuggle the goodness of beetroot and make children eat it and no one, specially no child can find out its presence as the earthy (or may I say yukky 😛 ) flavor of Beetroot gets concealed by the presence of chocolate…. ideal for after school or after homework surprise treat!!

Print Recipe
Red Velvet Chocolate Pudding With Jaggery
Course Desert
Cuisine Fusion
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Course Desert
Cuisine Fusion
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Instructions
  1. Chop beet root and pressure cook along with little water for 3 whistles or until mushy. Cool down, strain water and collect the beet root chunks in a mixer jar.
  2. Grind it to form smooth paste. Mix with the excess reserved water, and set aside.
  3. In a mixing bowl – take custard powder, coco powder, Jaggery and beet root puree.
  4. Add 1/2 cup milk and whisk it well.
  5. Add vanilla essence and whisk well so that no lumps remain. All this is to be done off the stove.
  6. Now take 1 cup Milk in a pan and boil it. Add the above chocolate beet root mix and keep whisking. Keep in low flame and whisk it well continuously so that lumps do not form. When the mixture starts to thicken, add chocolate shavings and mix well.
  7. The mixture will further thicken, when you scrap it should easily leave the sides of the pan without sticking.It will coat the ladle well. When its shiny, thick and creamy , switch off the stove.
  8. Scoop the pudding and fill it in the serving cups. Garnish with Multi color Sprinkles. Chill the pudding at least for an hour or until serving time. Serve Chilled.
Recipe Notes

-We have used 1/4 Cup of Jaggery, you can increase/decrease as per your taste.

-Custurd Powder can be replaced by Corn Flour

-Presence of jaggery makes this pudding texture little bit gooey, nevertheless it tastes yum.

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