Recipe for Indian wheat pudding with raisins and palo liqueur

The Indian wheat custard with raisins and palo liqueur is a contemporary reinterpretation of an ingredient deeply rooted in Mallorcan cuisine: the wheat from the Indies, also known as traditional corn.

This recipe combines the soft and creamy texture of custard with the aromatic intensity of palo liqueur and the crunchy touch of fried raisins. It is a sweet proposal that connects tradition, local produce and gastronomic innovation.

Indian wheat is a historic local variety, traditionally grown in Mallorca for both human and animal consumption. Incorporating it into today's cuisine is a way of preserving the island's agricultural and gastronomic heritage.

If you are looking for some Original Mallorcan desserts with local products, this recipe is ideal.

Local variety as protagonist

🌽 Local variety: Maize.

📅 Sowing time: April – May

🌾 Harvest: end of summer

👉 In our store you can buy Indian wheat seeds to grow it in your garden.

Ingredients for 4 people

For the Cooked Buckwheat Base:

• 300 g of water
• 65 g of sugar
• 50 g fine or coarse Indian wheat flour

For the custard:

• 300 g of the previous base
• 250 g of almond milk
• 45 g of sugar
• 3 eggs

For Indian wheat raisins:

• 65 g of Indian wheat flour
• 100 g of rice milk
• 50 g of sugar
• 9 g of oil
• 0.5 g of salt
• oil for frying

For the stick cream:

• 200 ml of milk cream
• 50 g of palo liqueur

Step-by-step preparation of the recipe

First of all we will prepare the base of wheat from the Indies cooked, putting all the ingredients to boil over low heat for 15 minutes. Stir occasionally so that it does not stick. Its resulting weight will be about 300 g.

To make the custard, grind the whole set in a food processor or mixer and pour it into a large mold or 4 individual ones. We cook it in the oven, in a bain-marie for 40 minutes at 170 ºC, and when it's done, we let it cool.

While the custard is baking, we can prepare the raisins, as they must also be eaten when very cold. For this, we will mix all the ingredients, put the pasta in a pastry bag and fry it, in batches, until it takes on a golden-brown color. Once removed from the oil, we dry them on paper and set them aside.

Finally, for the palo cream, we will semi-whip the milk cream and then add the palo liqueur.

When everything is cold, we will plate it. Unmould the custard and decorate it with raisins, cream of palo and some orange leaves. And take advantage!

Extra tip

• The custard must be completely cold before unmolding.
• The raisins can be prepared in advance.
• If you want a non-alcoholic version, you can replace the palo with a cream infused with cinnamon or orange.

Authorship of the recipe

Recipe source: Cati Pieras, Restaurant Daica (Sea bass).

Other seasonal recipes

Do you want to plant this Local Variety? Visit our local seed store