Fenugreek Custard Desert - Medida Helba - SS Cooking - Episode 8

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey provides natural sweetness with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and dairy-free.

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is plant-based and offers a different flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is gluten-free and has a similar thickening ability.

Put the fire on medium heat and add the oil.

Fry the fenugreek seeds until they turn a toffee color, about 5-10 minutes, stirring constantly.

Let the fried fenugreek seeds cool down, then add 1 cup of water and 3 cups of additional water to boil.

Cover and let it boil for 15 minutes until soft.

In a bowl, mix 2 cups of plain flour with cold water to create a smooth paste.

After 15 minutes, pour the boiled fenugreek mixture through a sieve.

In a saucepan over medium heat, add the flour mixture and stir continuously to avoid lumps.

Add more water as needed to keep the mixture from getting too thick.

Add half a teaspoon of salt and mix in the sugar, adjusting to taste for a sweet and salty balance.

If desired, add half a cup of milk for a creamier texture.

Plate the dish and serve hot or cold.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens