In my blogs you will find melange of dishes discovered of my own and some (foods and flavors) are influenced of our ancestors.
The reason of guava pudding is just because of lock down. Literally there were enough fruits and we cannot distribute in neighbours, so I started experiment to prepare pudding from sweet and ripe guava. Although the fruit it self is taste precious but when the fruit puree indulge with coconut milk make the pudding more silky and soaked basil are looking eye catching inside the pudding.
- Guava is a fruit which no one would like to ever refuse to eat. I never realised that I would prepare guava pudding, the fruit which I used to eat raw since my childhood never heard about any recipes prepared from guava, but many sites they have their more experimented and delicious guava recipes now a days.
- My mother who loves nature, had planted a guava tree in our front yard. I remember when rain or monsoon comes, the tree blossomed with flowers and laden with sweet amruds/guava.
- Rest of the seasons the tree provides less guavas and has slight sourness in taste. Perhaps the monsoon water makes the fruit more sweeter than other seasons. Our big guava tree has growing branches fewer inside our home and more out side. So every passer by pluck fruit and enjoying a lot.
- The reason of guava pudding is just because of lock down. Literally there were enough fruits and we cant distribute in neighbours, so I started experiment to prepare pudding from sweet and ripe guava. Although the fruit it self is taste precious but when the fruit puree indulge with coconut milk make the pudding more silky and soaked basil are looking eye catching inside the pudding .
|Prep time||Cook time||Ready in||Yields|
- 2 ripe guavas, peeled, chopped
- 1 cup coconut milk, thick
- 3 - 4 tsp basil seeds, soaked
- 1.5 cups water
- Soak basil seeds in little water overnight before planning for guava pudding.
- Wash and pat the guavas, now trim its both the ends. Remove the skin or peel off the guava using a potato peeler, slit the fruit from the middle. This will separate the fruit into two parts. Now, take a spoon and scoop out the seeds quickly. Keep the whole seeds pulp on a plate. Now chop the white creamy flesh of guava into small pieces and blend the chopped guava into fine puree.
- Blend guava seed pulps and separate seeds using a strainer. In the time of blending you can use little water to make it slight thicker. Sprinkle little water over the guava seeds will be easier to separate the pulp and seeds as well. Now mix both the puree in a bowl. In the time of blending you can use little water to form smooth and fine puree.
- Take coconut milk, guava puree and sugar as you desire and blend to form a smooth puree. Pour it into a bowl, add soaked basil seeds and mix them well. Pour the mixture into a serving glass/bowl and chill in refrigerator before serving.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2020 Susmita Tripathy
Susmita Tripathy (author) on August 13, 2020: