Turmeric cardamom custard, eggless.

eggless custard
The turmeric roots from my garden produced some wonderful aromatic and pure, organic turmeric powder.  This gets regularly added in food at home.  And very often as golden milk.  Now it’s no longer fun. It is holiday time and we are hungry all the time…this leads to new experiments like the turmeric arrowroot custard flavored with cardamom
On the other hand the summer heat has begun to show its colours and the bright sun makes me crave for something cold yet sweet. Something like a creamy custard I can sneak into for their middle of the night too. My better half said middle of the night hunger pangs are because you eat early… Well I would say he doesn’t know a food bloggers head… It just runs back to food anytime it’s awake.
Now, midnight hunger need not have unhealthy stuff, so here we go with a  lusciously smooth seductive  turmeric cardamom eggless custard with with berries nuts and edible flowers.
Oh.. So yumm yummm
You have got to try this one.  For the creaminess that an arrowroot custard has is unimaginable.The lightness is added by the berries and edible flowers, so to it don’t have a weighted down custard dessert.
The recipe is perfect for sit down dinners, elegant evenings and even for a simple family get together with kids running in for second and third helpings. The left over of this recipe is all for the stealing in midnight’s… Or the early morning  quick spoonful… So make extra.  Scroll down for the recipe below…

Tumeric cardamom eggless custard

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 Now off to the recipe
Print Recipe
Turmeric cardamom custard. Yum
Eggless smooth dessert , perfect for sit down dinners.
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Instructions
  1. Take the arrow root powder in a small bowl , add a five to six tbsp of milk and mix it up wwll without any lumps to form a pouring consistency. add a bit more milk if too thick.
  2. Pour the rest of milk into a deep saucepan and slowly being it to a boil.
  3. As you see the milk bubbling up stream in the arrowroot slurry slowly, stirring continiously so that no lumps are formed.
  4. Add in the Turmeric powder
  5. Keep stirring and assure that it doesn't catch the bottom.
  6. On a low heat cook this milk mixture and you can see the milk getting a bit thicker.
  7. Keep up for 7 minutes, dont miss to keep mixing.
  8. Add in the sugar,cardamom powder and stir in well.
  9. Remove from the heat and set aside to bring to room temperature
  10. Into a mixing bowl, add in the chopped apple, strawberries, blueberries and half of the nuts. Toss well
  11. Pour in the cooled down custard to the fruits and mix well.
  12. Cover the bowl and chill for one hour
  13. At this time you can move them to individual serving containers also and then chill
  14. To serve, ladle in the chilled custard into tall glasses, top it up with a few more nuts, and decorate with edible flowers.
  15. Serve up and enjoy the smiles.
Recipe Notes

Corn flour is  the common custard thickener, but the arrowroot powder gives a more luscious feel to the custard.

For a bit of something extra i have used a few basil seeds and dried rose buds crushed.. You can play around with these or more.

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Poonam Bachhav
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I know arrowroot is a thickener but have to try it yet. Your creamy custard is tempting me to give it a try soon Seema.