Kerala Trifler – Pudding made with Kerala Banana, Sweet potato & Rice flakes!


This pudding is quiet unusual. It has 3 layers as the name suggests & is not at all bad with those crsipy rice flakes on top & smooth rose flavoured sweet potato layer.

Heat 2 tbsp of ghee & toast 10 cashews & 1 tbsp of spit bengal gram /pottukadala & keep aside. Chop 1/4 cup of dates & reserve.

Make a thick syrup with 2 cubes (180 grams) of brown jaggery. Powder together 1 clove, 7 cardamom, a little nutmeg & 1″ piece of cinnamon in your coffee grinder. Add this powdered spice mixture to the molten jaggery & mix well.

For the first layer:-

Steam cook 2 big Kerala Bananas till soft. When cool, peel the bananas & chop them. Add the bananas to half of the prepared jaggery syrup & leave it undisturbed for 1 hour. Also add 25 grams of butter to the banana mixture when still hot.

For the second layer:-

Powder 1/4 cup of palm sugar cubes/ panamkalkandum. Boil 1/2 cup of milk & add 2 tbsp of finger millet/ ragi powder to it. Steam cook 2 medium sized sweet potatoes & mash them well. Add 25 grams of butter & the ragi-milk mixture to the mashed potatoes. Add 1/2 cup of condensed milk & the powdered palm sugar cubes & beat well till well combined. Add 1/4 tsp of rose essence & mix.

For the third layer:-

Heat 50 grams of butter. Fry 11/2 cups of rice flakes in this butter till crisp. Pour the remaining jaggery syrup over the rice flakes & keep aside for 1 hour. Add 1/4 cup of milk to the rice flakes & cook it on low heat for 5 minutes.

To make the pudding:-

Grease a 6″ pudding dish with butter. Place the banana mixture in it & cook it on high power for 3 minutes in your microwave oven. Allow this layer to cool completely.

Place the sweet potato mixture on top of this layer & microwave for 3 minutes. Let this second layer also cool completely & set.

Arrange the rice flakes over the second layer & again cook it in your microwave oven for 3 minutes. Allow the pudding to cool completely.

Spread 1 cup of heavy cream over the top of the pudding.

Garnish the pudding with toasted cashews, pottukadala & chopped dates.

Refrigerate for 10 hours before serving.

Source:- Malaya Manorama Newspaper, Sunday supplement

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