V0: described, not machine-verified
Indian-Style Cornmeal Pudding with Molasses
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Ingredients
- corn flour1 cup
- Sugar1/2 cup
- Milk2 cups + 1/2 cup for the topping
- Egg1 egg
- Molasses1/4 cup
- Baking powder1/4 tsp
- Butteras needed
- vanillaa little
Allergens (inferred from ingredient names): cereals_gluten, eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 200, protein 5, fat 5, carbs 34, fiber 2, sugar 22
Original steps
- Mix the corn flour with a little milk thoroughly.
- Warm the remaining milk in a pot over low heat, then pour the flour mixture into the milk and stir for 5 minutes.
- Remove the mixture from the heat and add the butter, molasses, sugar, and baking powder, stirring well until the butter is completely melted.
- Whisk the egg with the vanilla, then pour it over the pudding mixture.
- Grease a small Pyrex dish with butter, pour in the mixture, and pour the remaining milk over the top.
- Place the dish in a large tray filled halfway with hot water (water bath) and bake in a very low oven, ensuring you add more water if the level drops in the tray.
- Continue baking for about two hours until the top is golden brown.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking