Poudine Mais is a Mauritian dessert made with corn meal. For this month’s Daring Cook’s challenge, Rachael of Pizzarossa challenged the cooks to try out recipes using corn meal. She provided recipes for fritters, pastry and a sweet. I selected the sweet. In Madurai I don’t get corn meal but get broken maize. They are not the same but broken maize can be substituted for corn meal. The grains are a bit larger and takes a lot of time to cook. I also increased the liquid used in the recipe to cook the broken maize. Friends suggested running it through the mixer to break it down so that it cooks faster. I haven’t tried it yet. Also the sugar in the original recipe was only 1 1/2tbs but I increased the quantity to 1/2cup. It was very delicious and soft. I thought the dish resembled south Indian kesari a little bit.
Corn Meal/ Broken Maize-1cup
Water-1 1/2cups (if using corn meal, add 1cup)
Milk-1 1/2cups (if using corn meal, add 1 cup)
Ghee/ Clarified Butter-1tbs
- Wash and soak the corn meal in 1 1/2cups of water for 2-3hours.
- Place it on stove and let it start bubbling.
- Reduce flame and add all the other ingredients leaving 2 tbs of grated coconut.
- Cook until the mixture becomes a thick porridge and leaves sides.
- Pour it into a greased square 7”cake tin.
- Sprinkle the grated coconut evenly on top.
- Allow it to cool.
- Place it in refrigerator for 2hours.
- Slice it into squares and serve chilled.
Take a piece!