One of the great discoveries while I was on holidays was Chickpea Porridge. I made it just because it intrigued me. Take some flour, ghee and milk. Cook. You have a very yummy custard like consistency. It sounds too good to be true.
The difference is that the flour is chickpea flour, or besan. It makes all of the difference. Add some saffron, sugar, cardamom, cashews and maybe some dried or fresh fruit and you have something sent directly from the inner worlds, I am sure. AND it is made in under 10 minutes. True instant food.
So far I have made this for dessert. It would also be great for breakfast. But I anticipate that I will find lots of uses for it, as it can form a replacement for egg custard in lots of recipes. Imagine it layered trifle like with fresh fruit.
The inspiration from this came from 2 blogs. The first one I found, suleka, calls it an instant dish from his mother. The other one has some better instructions and is from Indian Healthy Recipes. Of course, I tweaked it myself a little.
Notes on the Recipe:
I am currently in love with dried cranberries. And recently I came across some wonderful frozen berries. Really good quality – at last. So when I made the custard I replaced the raisins with cranberries and blueberries (and did not roast them as described in the recipe). I layered the nuts, custard and fruit for a yummy change.
In my mind, the cashews, saffron and cardamom are essential.
A note on sugar. I say 1 – 2 Tblspns of sugar. If you have a sweet tooth, are from India or are eating this after a hot curry, err towards the 2 Tblspns of sugar. If you prefer things not so sweet, stay around the 1 Tblspn. Both are nice. It is a personal choice.
Chickpea Porridge – Indian Custard
Source : inspired by two blogs mentioned above
Cuisine: Indian
Prep time: 5 mins
Cooking time: 5 mins
Serves: 1 person
ingredients for each serve
just under 1 Tblspn ghee
200 ml milk
1 Tblspn chickpea flour
1 – 2 Tblspn sugar or jaggery
5 cashew nuts
a few raisins
3 or 4 strands of saffron
0.5 tspn cardamom powder, or seeds from 2 or 3 cardamom pods
method
Add the saffron strands to the milk and allow to stand for a few moments.
Roast the cashew nuts in ghee in a heavy pan on the stove. When they turn golden remove them from the ghee and keep aside. Roast the raisins in the same ghee till the colour changes slightly. Remove the raisins and keep aside.
Roast the chickpea floor in the same ghee until it is toasted – it becomes slightly darker and emits a lovely roasted aroma. Add themilk with the saffron and mix well, ensuring that there are no lumps. Add the sugar and cardamom, and boil gently for 5 minutes or until it thickens to a custard consistency. Add the cashews and raisins. Allow to for 5 mins. The consistency will thicken slightly.
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I would never, ever, have imagined this could work. But it looks and sounds incredible.
Recipe bookmarked immediately!
I know! It is like a little miracle in milk and chickpeas…. Lovely.
It sounds and I am sures tastes delicious, would have never ever thought of it. If only I had known about this earlier. I have a huge box of custard powder sitting in my fridge, rarely being touched after the first use.
Oh no! Donate the custard powder to a friend and bring out the besan!
never made with chickpea..the pictures look truly inspirational!
Hi Srivalli, maybe give it a go?
Fabulous.
You too!
chickpea porridge…this I should try…
Rachel, what a beautiful painting you are offering as a prize in CLICK! Yellow for Bri this month. It is beautiful.
I would never have thought of using chickpea flour in a dessert!
Awesome photo you have done for Bri, TBC. I love it.
never tried it with besan – hmm – is it payasam made with besan?
Hmmm, could be. Maybe someone can tell us.
I make payasam with besan flour in the same way. So the consistency will be runny. Loved the twist given to it.
Oh, good to know it is like payasam. I think the consistency is dependent on the amount of besan that you use. I made mine like thick custard. But you could use less and have it more liquid.
Custard with besan..sounds innovative and looks too good..hats off to you for trying out something like this…on my to-do list!!
Great, Divya. I look forward to hearing about the results.
This is very handy – I have a large batch of beasan waiting to be used up – maybe I’ll try the single-serve first and then make more of this.
Great! Happy to be of assistance. I laughed a lot at your Concave Butt post.
I’m also an Indian, but never heard/tasted this recipe earlier. It definitely looks very good. Will try it out very soon.
Oh, I wonder why it is so unusual. So delish though.
How could I not like this?!! Your substitutions are just perfect. A must try! Thank you!
Thank you, Lisa.
lovely click and recipe……
Thanks, Sangeeth.
My god – that is incredible! Will definitely try this.
Hi A-Kay. Yes it does seem to be from the inner worlds. I am glad that you will try it.
wonderful recipe. have never heard of it. will try
Did try it and got an credits as well. i literally stumbled upon your blog
sharing the Kreativ Blogger award with you
pl pick it up from my blog
Never had custard like this before so gave it a go. My pic doesn’t anywhere near this good, but the custard was excellent.
Thanks, again.
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yummy! just awesome and infact i had never ever thought this way also a Besan could be. great. thanks
reallllyyy intresting…. i am going to try it… like righhtttt now!!!!
hey .. & i must say…. awesomeeeeeeeeeeee sitee
Hope you enjoyed it!
First time here, you have a lovely space. I make besan payasam in a similar way.. nice click..
Hi, interesting recipe. Thinking of trying it sometime…jus that none at home has a sweet tooth,but my son may enjoy. pls visit my blog when u find time.
Cheers
V
This just might work…I need a custard replacement for one of my favorite recipes since I can’t eat eggs any longer. Thanks for the idea!
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I’m curious whether you think this would work with fava/garbanzo bean flour (I have Bob’s Red Mill brand). Maybe I’ll just wing it and report back.
Hi Eleanor, YES it will!! Besan, fava bean flour, garbanzo bean flour, chickpea flour —- all the same thing! Go for it!
Marvellously written post, thanks
Love your recipes, hubby dear loves anything I make..even my experimental dishes..lolz.
I tend to visit your blog but dont always leave a comment..but thank you, really appreciate the time and effort you put in!!!
Cheers
Alizeh, Brisbane