Thursday, November 30, 2006

Jaggery Blancmange

Jaggery Blancmange
Nowadays , how much ever I try, I am not being very successful in reducing the time gap between two posts. Either I would not have cooked anything interesting, or even if I do cook, the dish vanishes by the time I could take a photograph...With so many things coming into play, I keep wondering how my fellow blogger friends manage the show! :-)

I missed a lot of food events recently and I didn't want to miss JFI-Jaggery as well. Ever since Kay announced the ingredient for this month's JFI along with a request for new recipes, so many ideas flashed by and I thought I could make atleast two recipes. But thanks to time, I managed just one.

Blancmange pronounced bluh-mahnj is a classic jelly dessert which originated in Arab world, and was typically made of almond milk, though in recent days, milk has taken its place. In its basic form, it is a pudding gaining its consistency from corn starch and sweetness from sugar.

My very first brush with this delectable dessert was through Louisa May Alcott's Little Women, a heart warming novel, where Jo takes across blancmange to sick neighbor Laurie to soothe his sore throat. Well, I did not have a clue of what it was at that tender age, but kept wondering about it, till I made it myself a couple of months ago. As ever, my sweet loving, give-me-new-recipes-any-time DH loved it. I had my reservations though, and was looking for a way to spice it up. JFI gave me the idea and I added jaggery and a little lemon zest and the result was delicious. Here's the recipe...

Recipe:

Jaggery/Gur/Vellam/Bellam - 8 Tbsp
Corn Flour - 4 Tbsp
Milk - 2 1/4 Cups
Lemon Zest - 1 Teaspoon

Boil half of the milk. In the other half, dissolve the jaggery and strain to remove impurities. Add the corn flour and stir without any lumps. Finally add the lemon zest. Add the boiled milk to this jaggery mixture and stir well. Return it to heat and keep stirring on a low heat. In about 5 to 10 minutes, the milk will attain the consistency of a porridge. To test doneness, dip a spoon into the milk and draw a line using your finger on the back of the spoon. If the line stays clear, the blancmange is done. Pour into a mould which is wet and refrigerate. It usually takes about one and a half hours for the blancmange to set. Unmould, and serve with cream, fresh fruits, nuts and a syrup of your choice.

I cannot stop myself from saying that jaggery adds a whole new dimension to the flavor of this dessert..and served with a tangy orange syrup, it truly is scrumptious. The recipe for the syrup is as follows...

Tangy Orange Syrup:

Orange Juice - 1 Cup
Brown Sugar - 2 Tbsps
Cardamom - 1 pod
Cinnamon - 1 inch stick

Combine all ingredients and cook on a low heat till the juice thickens. Instead of orange juice, you can use any juice. My favorites are black currant, apple and grape.


51 comments:

Vee said...

Wow!

I have only ever read about this and quite frankly, the name didn't appeal to my taste buds, but that pic is changing that. This goes into my list of things to try!

swapna said...

Hi

nice picture.and a variety recipe.thanks for sharing.

Priya said...

WOW...that looks amazingly delicious...I have never heard of this dish before, but it sure looks like a luxurious treat to the taste buds !! And I know what you mean by not having time to take pics and post...and so I created a back up plan...my Mom ...she sends me her recipes with pics that I use when my folder is empty :-)

Vani said...

I thought it was cheese, when I saw the picture! :) Lovely recipe, C! Beautiful picture, as always :)

Mantu said...

Dear Chandrika,
It looks so beautiful and yes mouth watering also ...Anew recipe to try now , thanks for sharing
hugs and smiles
Jaya

Asha said...

Beautiful looking dessert, Chandrika! I made Jell-O!!:))

No wonder it disappers before you take photographs.It's delicious.I TELL my kids not to touch it before I take photos:D

Great entry.

Sandeepa said...

Chandrika,
Back with a bang, huhhhhh ?
The blancmange looks amazing, so professional. Beautiful different entry for JFI

Yeah you are right about the pic thingy :)

Anonymous said...

your jaggery blancmange looks delicious:)got to try out the jaggery & blancmange combo! :)
paati

Priya S&S said...

Looks Delicious Chandrika !

Recipe and method seems to be very simple for such a beautiful dessert.

Lakshmik said...

Wow Chandrika. That is a sinful dessert. So rich and delicious.

RP said...

Wow! We could make such a good looking dessert with jaggery? That's amazing! And droolworthy!(is there a word like that?) :D

Linda said...

Hi Chandrika,

You do have a gift for photography as well as delicious cooking -- the recipe sounds great and finished dish looks beautiful. I also didn't know the origin of blanc mange before... thanks for sharing all this :)

Indira said...

Spectacular Chandrika, you made me speechless. Love to try it with almond milk.

Faffer said...

Hi Chandrika,
That looks lovely and simple enough to make me want to try it soon.

Best wishes.

Meena Kandlakuti said...

Chandrika...very less words I have to appreciate it..wonderful recipe.All I can say is its a simple recipe yet very delicious one..Iam sure:-)) thanks for sharing.

sra said...

Hi, I think the fruit syrup/juice is the attraction. Does it taste like payasam otherwise?

sra said...

What I meant was that the fruit syrup adds the innovative touch to what would probably otherwise taste like jaggery payasam.

surya said...

Hi chandrika,
Nobody can resist the feeling to make this dessert by seeing the picture.The recipe is simple to make and looks so delicious,Thanks.

USHA said...

Hi Chandrika,

Wow!this is really a fabulous dessert. Look at the picture, it is really tempting us.
Though you say that,you have long gap between two post,,you come with unique dish and take all the applause.

Krithika said...

Lovely recipe ! need to try this with almond milk. Thanks for sharing

Chandrika said...

Thanks Vee! I felt the same too..it seemed like an odd name for a dessert...

Chandrika said...

Thanks Swapna!

Thanks Priya! Your plan is too good...I will rope in my mom too... Hee hee!

Chandrika said...

Thank you Vani! That was sweet..

Chandrika said...

Thank you Jaya! Adjust the quantity of jaggery and corn starch according to your taste and texture...

Chandrika said...

Thanks Asha! I saw your jello...It is simply beautiful...

Chandrika said...

Thank you very much Sandeepa! You are very kind...

Chandrika said...

Thanks Paati!

Thank you Priya..and it is true that the recipe and method are very simple...It takes hardly 15 minutes to make it...

Chandrika said...

Thanks Lakshmi!

Chandrika said...

Rp, thank you for your kind words...It's very encouraging...

Chandrika said...

Aw! Linda, you are too kind...I would say that I owe it all to you, my blogger friends..

Chandrika said...

Thank you so much, Indira! To hear such words from a person who has achieved so much, is truly an honor! Do try it with almond milk..I am sure you will like it...

Chandrika said...

Thank you Faffer, it really is simple...

Thank you Meena!

Chandrika said...

Sra, the fruit syrup is very much optional...Any fruit or nut or a little whipping cream would do too...This blancmange is made from milk, cornstarch, jaggery and lemon zest, which is very much different from the ingredients used for payasam...The methods differ too...I can tell you for sure that it doesn't taste like payasam... Thanks for stopping by...

Chandrika said...

Thank you Surya..That was very nice of you...

Chandrika said...

Thank you Usha dear...That was extremely encouraging...

Chandrika said...

Thanks Krithika...I too want to try it with almond milk....I am sure it will taste good...

Shaheen said...

lovely dessert! and looks healthy too.i too thot it was cheese.

Dilip UK said...

Hi Chandrika, I am balled over, what a fantastic recipe...pic looks great. hmmmmmmmmmm..a must try...thanks for sharing....~smile~

Vini K said...

Hi Chandrika,

Tried your aval laddoo recently and it was very good.The blancmange looks positively inviting.nice entry to JFI Jaggery.:)

Lakshmi said...

Hi
that's a nice and new dish, i will try it out some day. looks so yummy, just want to grab the piece.

Manasi said...

Hi, Lovely pic, wonder how u had the patience to take a pic.... it's so tempting , I'm sure i'd want to eat it all up!!I must try this, however, I am not familiar with lemon zest.. pl help out here, or is there a substitute. Do let me know, I wanna try this!

HariPriya said...

am sure gonna try this recipe today and i will let u know abt the result...thnx for sharing..

mandira said...

Wow chandrika- it looks beautiful and I like the ingredients and the consistency of the dessert. Would love to try it.

Chandrika said...

Thanks Shaheen! Ya, it is healthy..Since it has just milk and jaggery... :-)

Thanks a lot Dilip!

I am very glad you liked the laddoo, Vini... And thank you!

Thanks Lakshmi!

Chandrika said...

Thank you Manasi...Lemon Zest is nothing but the skin of lemon. Here's how you make Lemon zest:

Use a grater and scrape the lemon. U need only the yellow part of the skin and that gives the flavor. The white part of the skin known as pith is bitter. So, take care not to scrape the pith.

U can use orange zest or lime zest too. They all provide a wonderful flavor to the dish and can be used in cakes, beverages, etc.

Chandrika said...

U are welcome, Haripriya and I sure would like to hear about how it turned out... :-)

Thanks a lot, Mandira!

Nandita said...

The picture is so misleading --- as in it looks as if you've slaved for hours to make that gourmet dessert - you've been really sweet in sharing this beauty of a simple dessert with us!

Indeed lovely!

Rekha said...

Hey Chandrika,

Wow! doesnt define it. Superb recipes and SUPERB pics. I am a new blogger and a few recipes like brownies and pesto pasta, but a different version ofcourse. Would love to have a link on your blog. url: http://khado.genotrance.com/

A Yunus said...

Hey ya,

I just called you..you werent there I suppose...neways, This recipe I had totally missed on your blog...dunno how...but this is truly, truly a nice recipe...already I am dreaming about t combination of jaggery, milk and lemon flavor...Wow...should be delicious'est!!! Would try soon and keep u posted.

Kribha said...

Dear Chandrika,
Just went through all the recipes in your archive. What can I say....Truly amazed at your pictures. I'm so glad I got to know you. Couldn't leave a comment for all the recipes I liked b'coz the list was too too long. Anyway, great blog gal.

Suganya said...

Amazing - Both the recipe and the photo. You have beautiful photos in yr blog :) I likey