Ingredients
1 (3 1/2 ounce) box instant butterscotch pudding mix
1 (8 1/2 ounce) box corn muffin mix
3 cups milk
3 eggs, lightly beaten
1/2 cup dark molasses
1 teaspoon cinnamon
1/2 teaspoon ground ginger
Method
Sources
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Silver vark — Indian sweet garnish, luxury dessert decoration
Green pods — crush for chai, biryani, Scandinavian baking
Unrefined whole cane sugar — Indian sweets, chai, payasam
Distilled rose petals — baklava, rice pudding, Turkish delight
Small sago pearls — coconut sago pudding, tong sui, bubble tea
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Spray a 4-quart slow cooker with cooking spray; set aside. In a large mixing bowl, whisk together pudding mix, corn muffin mix, and 3 cups of milk until thickened, about 2 to 3 minutes; set aside. In a medium mixing bowl, whisk together remaining ingredients. Stir into pudding mixture until well combined. Transfer to slow cooker. Cover and cook on high for 1 hour. Turn slow cooker to low and stir. Cover and continue cooking for 1 more hour. Stir, cover and cook for 1 hour more.