Butter Pudding | How to make Butter Pudding

By Mehak Sharma  |  3rd Aug 2016  |  
4.0 from 1 review Rate It!
  • Butter Pudding, How to make Butter Pudding
Butter Puddingby Mehak Sharma
  • Prep Time

    2

    mins
  • Cook Time

    10

    mins
  • Serves

    12

    People

59

1





About Butter Pudding Recipe

This delicacy is pure clarified butter pudding. It is one of the most important foods in Punjabi cuisine often called 'Karah Prashad'. It is generally offered in Gurudwaras and often made in every household of Punjab on small and big festivals.

Butter Pudding is a popular aromatic and delicious dish. You can try making this amazing Butter Pudding in your kitchen. This recipe requires 2 minutes for preparation and 10 minutes to cook. The Butter Pudding by Mehak Sharma has detailed steps with pictures so you can easily learn how to cook Butter Pudding at home without any difficulty. Butter Pudding is enjoyed by everyone and can be served on special occasions. The flavours of the Butter Pudding would satiate your taste buds. You must try making Butter Pudding this weekend. Share your Butter Pudding cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Mehak Sharma for inputs. In case you have any queries for Butter Pudding you can comment on the recipe page to connect with the Mehak Sharma. You can also rate the Butter Pudding and give feedback.

Butter Pudding

Ingredients to make Butter Pudding

  • 2 cups whole wheat flour
  • 2 cups clarified butter (desi ghee)
  • 2 cups sugar
  • 2 Cups water
  • 2 cups Milk
  • 1 teaspoon cardamom powder
  • 1 cup fried nuts

How to make Butter Pudding

  1. Heat ghee in a wok, add flour. Stir for 5-8 minutes until aromatic and flour changes color to darker side.
  2. Meanwhile, in another pan add water, sugar and milk. Bring everything to boil and simmer until needed.
  3. Keep stirring the flour and ghee mixture continuously. Once aromatic, carefully pour the milk mixture to the wok. Stir vigorously at this stage or there will be lumps.
  4. It should be thickening within seconds and should be a little runny. If too dry, add more clarified butter. Garnish with fried nuts and Serve hot.

My Tip:

Use of milk is my personal improvisation to this dish. It gives more texture and creaminess.

Reviews for Butter Pudding (1)

Annam Shri2 years ago

Looks so beautiful dear
Reply