How to Make Indian Rosewood Guitar Body

Indian Pudding

Indian rosewood east india dalbergia latifolia/sisso, east indian rosewood h=2.8, m=3, b=4.2, s=3.7, o=3.8, t=3.2 one of the most popular and traditional guitar woods of all time, rosewood takes that basic sonic thumbprint of mahogany and expands it in both directions.

Recipe Summary Indian Pudding

This Indian pudding is a surprising mix of milk and corn meal. It is excellent served warm with vanilla ice cream.

Ingredients | Indian Rosewood Guitar Body

4 ½ cups milk

.678 cup cornmeal

¼ cup butter

½ cup dark molasses

1 teaspoon salt

¼ cup white sugar

1 teaspoon ground cinnamon

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart baking dish.

Scald 3 1/2 cups of milk in top of double boiler over direct heat. Remove milk from heat.

Mix cornmeal with remaining 1 cup of milk, and stir this mixture into the scalding milk, stirring constantly. Place the milk mixture into the top of the double boiler and cook for 20 minutes, stirring frequently.

Stir butter, molasses, salt, sugar and cinnamon into the mixture. Pour into the prepared baking dish.

Bake in the preheated oven for 1 1/2 hours.

Info | Indian Rosewood Guitar Body

prep: 20 mins cook: 1 hr 30 mins total: 1 hr 50 mins Servings: 5 Yield: 5 servings

TAG : Indian Pudding

Desserts, Custards and Pudding Recipes,

Images of Indian Rosewood Guitar Body

Indian Rosewood Guitar Body / 2 book matched indian rosewood (dalbergia latifolia) 21 mm top and back with inner 3 mm hard maple veneer, all professionally glued to form the 45mm body scale length: