Tag Archives: pudding recipe

Custard Pudding

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Recently I had this custard pudding in a restaurant, as a custard lover, I love this Custard pudding to the core. Not only me, also my kids liked it. Thought of preparing custard pudding at home, it was too good and delicious – a perfect dessert after a heavy meals or biryani. Also a very good source for making kids consume milk and fruits. Let me share the recipe…

Custard Pudding

Custard Pudding

Ingredients:

  • Marie Biscuits – 30 nos
  • Custard – 2 cups
  •   Fruits (Apple, Banana) – each 2 nos

Preparation:

  •   Take a bowl, start layering them with biscuits, break few biscuits and fill them in the gaps (sides).
  •   Peel and finely chop the fruits, add it to the custard and mix well.
  •   Pour the custard over the layered biscuits, leave it for 15 mins.
  •   Refrigerate for 15 to 30 mins.

Serve chilled. You can also serve them at room temperature by topping with vanilla flavored ice cream or fresh cream or caramelized Fruits.

For other dessert recipes, CLICK HERE and for home made Custard recipe Click here.

 

Mango Pudding

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When there was more and more mangoes, I love to try out some delicious recipes with those. This time it was Mango pudding. Just like that whenever I get irritated with something may be people, things, so and so, I enter kitchen and try to innovative a dish which struck my mind at that time. Got to prepare this on Last Friday night, which resulted with the smell of mango all over the kitchen.

Mango Pudding was heavenly, delicious with perfect texture and flavor. It would say this would be the favorite for everyone right from kids till the elder ones. Let me share the recipe…

Taking this to Fiesta Friday #124 hosted by Angie@thenovicegarderner.

Ingredients:

  • Mangoes – 2 nos
  • Egg yolks – 3 nos
  • Sugar – 5 tbsp
  • Milk – 1 ½ cups
  • Saffron – few strands

Preparation:

  • Peel and roughly chop the mangoes into pieces.
  • Take the egg yolks to a wide mouth bowl, beat it well.
  • Boil the milk with 4 tbsp of sugar, remove it from the fire, keep it aside and bring it to room temperature.
  • Now pour in the milk to the egg yolks and mix it well.
  • Pour it the mixture to the heavy bottomed kadai, keep in medium flame and keep on stirring until it thickens. Remove from fire, leave it aside and bring it to room temperature.
  • Blend the mangoes together to a fine paste, pour in the milk mixture to the mango paste, and stir it well. Whip it for few seconds.
  • Take 3 to 4 bowls, add in 2 strands of saffron, few pieces of finely chopped mangoes and then pour in the bowls.
  • Steam it in a steamer for almost 30 mins or until the spoon pierced in the center comes out clean.
  • Transfer it to a plate.

Serve at room temperature or refrigerate for 30 mins and serve chilled.

For other desserts – Click Here.

 

Carrot Halwa

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Carrot Halwa is my daughter’s all time favorite. I got an invite for guest post from MahasLovelyHome by Mrs. UshaRani, I shared my carrot halwa recipe along with few chit chat about me and her blog. Do check out my guest post in this link: Guest post for MahasLovelyHome. Thanks a lot for this opportunity Mrs. Usha.

Carrot Halwa is one among the most familiar desserts. Carrot Halwa is my daughter’s most favorite, I prepare commonly at home, but wonder just got the time to share.

Do check out my other dessert recipes in this link: https://madraasi.com/recipes/desserts/.

Carrot Halwa is very easy, simple and consumes less time compared to other Halwas. Carrot Halwa can be served hot, room temperature, chilled or usually served along with a scoop of Ice-cream and vanilla flavor would be the best. Let us move on to the recipe…

Carrot Halwa

Carrot Halwa

Ingredients:

  • Carrots – ½ kg
  • Milk – ½ litre
  • Sugar – 6 tbsp
  • Cashew nuts – 10 nos
  • Raisins – 10 nos
  • Ghee / Clarified Butter – 5 tbsp

Making of Carrot Halwa –

Preparation:

  • Peel and finely grate the carrots.
  • Pressure-cook the grated carrots along with a tbsp of ghee/clarified butter, 3 cups of milk and ½ cup of water.
  • Pressure-cook for 2 whistles (carrots should not be mashed, but should be in mashing consistency).
  • Remove the lid, when the pressure subsides.
  • Transfer the cooked carrots along with the milk to a non-stick kadhai, keep in medium flame and cook until the carrot getting dry.
  • Add in the sugar, give a stir and cook in medium flame by stirring every now, until it thickens.
  • Heat leftover ghee/clarified butter in a kadhai, add in the cashew nuts and raisins, and wait until they turn golden brown.
  • Pour it to the carrots, continue stirring, until it gets thickens and comes to the halwa consistency.
  • Remove from fire and transfer to a bowl.