Madida Hilba: Sudanese Fenugreek pudding

fenugreek seeds

🥗Healthier: cumin seeds

💰Cheaper: mustard seeds

Cumin offers a similar flavor profile and is often more accessible.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthier fats while canola is cost-effective.

onions

🥗Healthier: shallots

💰Cheaper: leeks

Shallots are milder and healthier, while leeks are often less expensive.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper is milder and healthier, while jalapeño adds a similar heat.

Add clarified butter and fenugreek seeds to a pot and toast them until brown.

Add water to the toasted fenugreek seeds.

Add cracked cardamom pods and cloves to the pot.

Add ground coriander and cinnamon to the mixture.

Cook until the cardamom seeds are soft, about 10-15 minutes.

Check if the fenugreek is soft; it should have changed color and opened up.

Add milk to the pot and mix well.

Add sugar to the mixture and allow to cook for another 5-10 minutes for flavors to combine.

Add vanilla extract to the mixture.

Pre-mix flour with water and milk in a separate bowl, about 1 cup of flour.

Gradually add the pre-mixed flour to the pot, sieving to avoid lumps.

Cook until the mixture thickens, stirring constantly.

Add a bit of baking powder or baking soda for flavor and cook for another 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary