The madeeda puddings are a range of flour based puddings which are known to have many health properties, used when young brides are preparing for marriage, to fortify the body and are also known for being aphrodisiacs.
- 800ml water
- 6 to 7 tablespoons millet flour
- 3 to 5 tablespoon sugar – to taste
- ½ teaspoon salt
- 1 teaspoon sodium bicarbonate
- 500ml full-fat milk
- 1 tablespoon butter/ghee
Pour 400ml water in a pan and bring to a gentle boil.
Gradually mix millet flour with 400ml water in a bowl or mug and stir well into a thick, smooth batter without lumps. Pour the batter into the pan, salt and sodium bicarbonate and mix well as it comes to a boil. The sodium bicarbonate should change the colour of the millet flour from a pale green to a deep yellow colour.
Gradually add milk as the flour cooks in the water and begins to thicken until it loosens up into a thick mixture that can be stirred easily. Stir in the sugar mix well. Keep on the heat for a further 5 minutes as it gradually boils, keep stirring and adding more milk if thickens again.
Mix butter into the madeeda in the final moments, when the flour has cooked through. Pour into serving bowls. Allow the puddings to cool before serving warm.
- 150g oats stirred into the pudding in the final moments before turning off the heat will thickens the pudding slightly and give it a nice texture.
Other popular madeeda recipes:
- Madeedat Balah- Date pudding – مديدة بلح:
Soak 500g date paste cut into small pieces in 500ml water for 10 minutes then mix into a thick paste when stirred. Bring 300ml water to the boil, add the date paste and 1 to 2 tablespoons wheat flour or cornflour to thicken. Keep stirring while on the heat until bubbling then pour into bowls and leave to cool before serving warm or cold.
- Madeedat Hilba – Fenugreek pudding – مديدة حلبة:
In a pot fry 3 tablespoons fenugreek seeds in 1 tablespoon ghee/butter for 1 to 2 minutes until the seeds golden slightly, add 400ml water and ½ teaspoon sodium bicarbonate then bring to a boil, the water should turn bright yellow as the fenugreek boils. Add 500ml milk and stir. As the milk warms, dissolve 2 tablespoons custard powder and 1 to 2 tablespoon cornflour in 100ml water then pour into the milk until it thickens. Mix well into a thick, smooth mixture then pour into serving bowls.
- Madeedat Simsim – Sesame Pudding – مديدة سمسم:
Warm 1½L milk in a pot and add 250g ground sesame seeds, 50g butter and 100g sugar. Stir into a thick mixture as it comes to a gentle boil and add 1 to 2 tablespoon corn flour to thicken into a smooth paste. Pour into serving bowls and leave to cool slightly before serving warm or cold.
- Madeedat Gara’h – Pumpkin Pudding – مديدة قرع:
Boil 500g peeled pumpkin pieces for 30 minutes until fully cooked. Sieve and return to the pot on low to medium heat with 250ml milk and blend the pumpkin into a thick, smooth paste. Add ½ teaspoon salt, 3 to 4 tablespoons sugar, to taste, 1 teaspoon vanilla essence or powder, 1 tablespoon custard powder and mix together. The consistency should be thick yet easy to still while on the heat. Add ½ to 1 tablespoon cornflour if the consistency is too runny. Pour into individual bowls and leave to cool, serve warm or cool. ½ to 1 tablespoon ghee can be stirred into the madeeda before cooling for a richer buttery taste.