Dill Leaves Caramel Pudding/ Shawfapana pudding

Haha! I googled for the above recipe and nothing came up. So let me show you how to make it. Tastes better than plain vanilla caramel pudding! The only place where I use dill leaves is in this pudding.

The recipe for a normal vanilla caramel pudding is exactly the same just minus the dill leaves. Dill leaves works as a substitute for vanilla essence. It gives a different flavour. Nevertheless I add both vanilla essence and dill leaves. You can never be too sure around eggs and its smell. :-)

In the picture I have shown where I have strained the dill leaves using a fine muslin cloth which gives a lighter shade of green. If you wish, you could strain it using a strainer, which will give tiny pieces of leaves in the pudding which is also cool. I do it both the ways. The leaves will not bother you.

I use two 10” pans to steam the pudding. I know some people like their puddings to stand tall. I don’t. Also this works as a portion control method. You could use a deep 10” inch pan to steam the pudding or use ramekins. It’s up to you.

So about preparing the caramel, if you’re using a stainless steel pan that goes right into the steamer, then prepare a thicker caramel using less water. But if you want to use ramekins or transfer the caramel into another pan, then you might need to use more water.

This recipe serves 8-10 people providing approximately 135 calories per serving.

Here is what you’ll need:

For the caramel:

4 tbsp sugar (divided)

2 tbsp water

For the pudding:

1 cup tightly packed dill leaves

6 eggs

2 cups milk

1 cup sugar

1 tsp vanilla essence

Method:

1. Separate the leaves from the stem of the dill leaves. Wash thoroughly.
2. In a blender, crack the eggs, pour the milk and sugar along with vanilla essence. Add the dill leaves and blend it all together.
3. Strain the mix in a muslin cloth or fine strainer.
4. Heat up the pan for preparing the caramel.
5. Keep the heat on medium low and sprinkle the sugar on the pan along with water.
6. If making 2 pans of pudding divide the sugar as 2 tbsp for each pan.
7. Let the sugar start boiling and change its colour to deep dark golden.
8. Switch off the heat; pour half the pudding mix into the pan.
9. Place the pan into a boiling steamer and steam the pudding for 20 minute.

Recipe by Zohra Sada