KCB 12.12: Lokshen Pudding
Lokshen Pudding
Lokshen pudding is a great favourite in the realm of Jewish cuisine. In this vegetarian version of my mother's recipe, vermicelli (lokshen) I baked with sultanas, butter, cream and ground almonds. It's delicious and simple to make and is great serve either hot or cold.
• PREPARATION & COOKING TIME: About 50 minutes
• YIELD: Enough for 4 persons
• YIELD: Enough for 4 persons
• 185 g (6 ounces) vermicelli noodles
• 1 cup (250 ml) heavy cream
• 2 teaspoons (10 ml) fresh lemon juice
• 1/4 cup (60 ml) ground almonds
• 1/3 cup (85 ml) sugar
• 1/4 teaspoon (1 ml) ground nutmeg
• 1/3 cup (85 ml) sultanas
• 6 teaspoons (30 ml) melted butter (about 1 ounce or 30 g)
• 1 cup (250 ml) heavy cream
• 2 teaspoons (10 ml) fresh lemon juice
• 1/4 cup (60 ml) ground almonds
• 1/3 cup (85 ml) sugar
• 1/4 teaspoon (1 ml) ground nutmeg
• 1/3 cup (85 ml) sultanas
• 6 teaspoons (30 ml) melted butter (about 1 ounce or 30 g)
1. Boil the vermicelli noodles in unsalted water until cooked but still a little firm (al dente). Rinse and drain.
2. Combine all the ingredients in a large bowl and mix well. Spoon the mixture into a buttered oven-proof baking dish and bake in a moderate oven 180°C/355°F for about 45 minutes or until it becomes firm and golden-brown on top. Serve hot or cold.
|
Link to this page: https://prabhupadabooks.com/gvd/12/kcb-12-12-lokshen-pudding
|