Atadwe milk is Ghana's tiger nut pudding made with extracted tiger nut's milk and blended rice or rice flour. It is a light dessert and it is a great accompaniment with spicy foods.
- 2cups/ 300g tiger nuts
- 1 cup/ 175g uncooked rice
- 1/8 teaspoon salt
- 1/4 cup + 2 tablespoons sugar
- 1 litre + 2 cups water / as needed
- evaporated milk to serve optional
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Separately soak rice and tiger nuts in water overnight.
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Wash and rinse both tiger nuts and rice till water is cleared. Pour into a blender or food processor. Pulse to form course flour.
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Add three cups of water and blend to form a smooth puree. Pour small batches onto a cheese or silk cloth and carefully squeeze the liquid out to extract the milk.
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Pour the remaining chaff into the blender or food processor. Add two -three cups of water to the chaff and blend again. Pour into small batches onto a cheese or silk cloth and carefully squeeze the liquid out to extract any remaining milk.
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Pour the extracted milk into a heavy bottom pan. Add 1/8 teaspoon salt and 1/4 cup plus 2 tablespoons sugar. Place on medium-low heat. Using a wooden ladle stir continuously till thickened and no longer tasting raw. (NB- Stir in the same direction from start to finish, see notes)
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Pour into individual serving glasses. Serve warm or cold with or without evaporated milk. Well cooked tiger nut pudding or atadwe milk stays fresh in the fridge for up to two weeks.
Atadwe milk or tiger nuts pudding can get watery and ruined right after making and serving it. To prevent that, during cooking, stir in the same direction from start to finish. Serve in well cleaned individual serving bowls, preferably glasses for longer storage.