To make one serving, you’ll need: Using a garlic press, squeeze 1 tablespoon of ginger juice from the chopped or grated ...

For this recipe, you will need cardamom pods, which will be ground with a mortar and pestle. Otherwise, you can substitute ¼ teaspoon ground cardamom.

He says the inn serves the pudding because it's a part of the area's history. The inn even uses stone-ground cornmeal, made on-site on an 18th century replica grist mill.

Add the milk (and cream, if using) and bring to a boil, then reduce the heat to low. Cook for about 20 minutes, stirring often to prevent burning. Stir in the condensed milk, cardamom and saffron.

2. Combine the cornmeal, currants, ginger and nutmeg in a small bowl; stir to blend. Gradually stir into the milk mixture. Cook, stirring often, until thickened to the consistency of mush, 10 minutes.

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 9 (1-cup) servings. Nonstick cooking spray> 4 cups skim milk> 2/3 cup yellow cornmeal ...

Paal payasam (milk pudding) is a popular South Indian sweet dish that is traditionally made with full-fat cow’s milk and an indigenous variety of Asian rice, similar to arborio in taste and texture.

The pudding was created by colonists in the New England area in the late 17th century, and it is so named because it uses cornmeal, which colonists called Indian meal.