Jaggery · Milk

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 thoughts on “Jaggery Blancmange

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s