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Caraway Pudding

Lightening & Energizing

Qualities

Warming | Alleviating | Building

Time & Season

Occasionally
Autumn – Winter

golden-milk-web
Caraway (Carum carvi) has a special aroma, a cross between fennel and carrot. The seeds are very effective in treating ailments associated with the digestive and reproductive system. Their taste is bitter, their potency is hot, and they are great for strengthening Agni (the digestive fire), dispelling gas and soothing the stomach. Hence why they are added to foods that are difficult to digest, like baked goods, breads, creamy soups, preserves, meats, heavy stews and desserts. In the middle-east, caraway pudding is given for postpartum and breastfeeding women because it is believed that caraway can help rejuvenate the mother after giving birth. Their heating quality improves circulation, increases lactation and aids both the mother’s and the baby’s digestion.

Serves 8

Ingredients:
1 cup rice flour
3 tbsp caraway seed powder
5 tbsp jaggery, grated
1/2 tsp cinnamon powder
1/4 tsp black pepper powder
6 cups of water

Preparation Method:
– Add the water to a medium sized pot over high heat
– Add in the rice flour, jaggery, caraway, cinnamon and black pepper
– Stir the mixture using a wooden spoon
– Stir the mixture constantly until it comes to a boil. Don’t stop stirring or else it will get burnt at the bottom
– The mixture will soon begin to thicken. This will take about 10-15 minutes on low-heat
– When the consistency reaches maximum thickness, pour the pudding into small ramekins for individual servings
– Allow the pudding to cool to room temperature before serving
– Serve with crushed walnuts and a dusting of cinnamon

Notes:
– Vata individuals can have this recipe for breakfast
– Pitta should leave the black pepper out and use coconut palm sugar instead of jaggery
– Kapha individuals can enjoy it in moderation

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