The Corn Meal Pudding- Lafarin Mai- is cooked with full cream milk as well as sweetened condensed milk, infused with coconut milk, and flavoured with nutmeg and vanilla.
- 500 g corn meal
- 2 cans coconut milk
- 1.5 lt full cream milk
- 1 tin sweetened condensed milk
- 1 tsp vanilla essence
- ½ tsp salt
- ½ tsp ground nutmeg
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In a large pot, place the corn meal and the coconut milk and stir to fully combine.
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Add the condensed milk, vanilla essence, salt, nutmeg thoroughly mix.
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Place the pot over medium heat and bring to boil.
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Reduce heat to low and gradually add milk and stir continuously. It is critical that you stir continuously to avoid any lumps forming in your pudding,. If you stop stirring you may also end up with a burnt pudding.
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Continue to cook until the mixture has thickened and starts to release steam. By then the texture would have turned into a paste-like consistency.
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Remove from heat and pour into a 20 x 25 cm glass or ceramic dish and allow to cool. You should not need to oil the dish.
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Gently tap the dish on the kitchen counter a couple of times to get rid of trapped bubbles.
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Even out the surface with spatula or spoon and allow to cool.
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Allow the mixture to come to room temperature. Chill in the refrigerator for at least 45 minutes or until set.
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To serve, cut into slices, squares, or diamonds and serve cold or at room temperature.
When we cook lafarin mai we cook quite a bit because we have so many orders from friends, children and acquaintances. This recipe will give you about 24 slices or portions. You can reduce the amount of ingredients proportionately if you wish to have less portions.
This recipe is the traditional pudding. However, nothing stops you from being creative by adding ingredients like currants soaked in brandy, dried fruits, etc.