Jaggery & Spelt Banana Pudding

(Gluten-friendly if using whole spelt, naturally sweetened with jaggery)

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⭐ Ingredients (Serves 4–6)

For the Pudding

• 1 cup spelt flour (whole spelt or light spelt flour)
• 2–3 ripe bananas (mashed)
• ¼–⅓ cup jaggery powder (adjust sweetness)
• 2 cups milk (dairy or plant milk)
• 2 tbsp coconut oil or melted butter
• 1 tsp vanilla extract
• ½ tsp cinnamon powder
• Pinch of salt

Optional Add-ins

• ¼ cup chopped nuts (walnuts, almonds)
• 2 tbsp raisins
• 1 tsp chia seeds or flax seeds

For Garnish

• Banana slices
• Toasted coconut flakes
• Chopped nuts
• Drizzle of jaggery syrup

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👩‍🍳 Method

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1. Prepare the Pudding Base

1. In a saucepan, warm milk slightly (do not boil).
2. Whisk in spelt flour gradually to avoid lumps.
3. Cook on low heat for 5–7 minutes until it starts thickening.
4. Add mashed bananas, jaggery, coconut oil, vanilla, cinnamon, and salt.
5. Stir continuously to form a smooth, creamy mixture.

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2. Optional Add-ins

• Fold in nuts, raisins, or seeds for extra texture.
• Simmer for 2–3 more minutes until everything is incorporated.

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3. Set & Serve

• Pour into individual serving bowls or a dish.
• Let it cool slightly or refrigerate for 1–2 hours for a chilled pudding.
• Garnish with banana slices, nuts, coconut flakes, and a drizzle of jaggery syrup.

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✨ Chef Tips

• For extra richness, replace ½ cup milk with coconut cream.
• Add ½ tsp cardamom powder for a warm, aromatic flavor.
• For a baked version: Pour pudding into a greased dish, sprinkle nuts on top, and bake at 180°C for 15–20 minutes until lightly golden.
• Overripe bananas work best for natural sweetness.