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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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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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Preheat oven to 350 degrees F. Spray six 6-ounce custard cups; place in a shallow baking pan. Set aside. In a medium saucepan, heat 1-1/2 cups milk just until boiling. In a bowl, combine cornmeal and remaining 1/2 cup milk; whisk into hot milk. Cook and stir until boiling. Reduce heat. Cook and stir for 5 to 7 minutes or until thick. Remove from heat. Stir in brown sugar, cinnamon, and salt. In a bowl, beat egg; slowly stir in hot mixture. Stir in apple and raisins. Divide among prepared cups. Bake about 30 minutes or until a knife inserted in centers comes out clean. Cool slightly. Serve warm. OR, it's also good reheated in the microwave after a day or two- it keeps really well in the fridge. I like it with a dallop of vanilla low-fat yogurt or ice cream.