Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, maize pudding. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Easy to make Mauritian Maize pudding using maize grits (Maïs en poudre) Subscribe to my channel! For quick update about our latest videos. Poudine Mais is a Mauritian dessert made with corn meal.
Maize pudding is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Maize pudding is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook maize pudding using 5 ingredients and 1 steps. Here is how you cook that.
The ingredients needed to make Maize pudding:
- Prepare 1 cup maize meal
- Take 2 cups liquid milk
- Take 4 tbsp sugar
- Make ready 1 tbsp cardamon powder
- Prepare 1 tbsp vanilla essence
This is a list of maize dishes, in which maize (also known as corn) is used as a primary ingredient. Additionally, some foods and beverages that are prepared with maize are listed. Corn meal is cooked on low heat with water, milk, sugar, raisins and vanilla and garnished with grated coconut to make this popular yet simple treat. Maize, also known as corn, is a cereal crop that originated in South America, but is now grown around the world.
Instructions to make Maize pudding:
- Mix all ingredients together and place it a microwave heatable bowl and place for cooking at high 7 to 8 mins only (grated coconut is optional can add in)
When dried and ground, maize meal may be coarse (such as grits) or finely ground. Maize, scientific name Zea mays, also known as corn or mielie/mealie, is one of the most extensively cultivated cereal crops on Earth. Puddings have been around for a long time—long enough that Homer wrote about them in the Odyssey. The puddings he described weren't custard or spongy cakes, but instead were akin to. The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and don't open the oven door!
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