Pakashastra

Pakashastra

Friday, September 6, 2013

Fruit Custard Pudding





Ingredients:

Milk - 4 cups
Digestive Biscuits - 6
Unsalted Butter - 2 tbsps
Vanilla Custard Powder - 5 tbsps
Sugar - 6 tbsps
Yoghurt - 6 tbsps
Chocolate Sauce - 6 tbsps
Strawberry Jelly Mix - 1 packet
Cashew nuts, chopped - 1/4 cup (you can add pistachios, almonds, walnuts, pecan etc.,)
Mint Leaves - a few for decoration (optional)

Fruits Used:
Pear - 2
Apple - 1
Black Seedless Grapes - 6 to 8
Litchi - 6 to 8

Stemmed Glasses or any plain juice glasses - 6


Method:

  1. Take custard powder in a bowl, add 4 tbsps milk. Mix well.
  2. Boil all the remaining milk.
  3. Add 4 tbsps sugar and continue to boil till the sugar melts.
  4. Now slowly add the diluted custard to the boiling milk, stirring continuously.
  5. When the custard thickens, turn off the heat. Let it cool down to room temperature.
  6. Take yoghurt and 1 tbsp sugar in another bowl. Beat until smooth. Keep aside.
  7. Pulse the digestive biscuits in a blender to make coarse powder.
  8. Melt butter.
  9. Mix together powdered biscuits and melted butter in a bowl. Keep aside.
  10. Peel and chop pears, litchi and apple.
  11. In a bowl, mix chopped fruits, grapes with sugar. Set aside.

Assembling:

  1. Put 2 tbsps of biscuit and butter mixture into each glass. Press the powder gently to form an even layer. 
  2. Refrigerate for 30 minutes.
  3. Meanwhile, in a bowl, mix the prepared custard and fruits. 
  4. Take the glasses out from the refrigerator.
  5. Pour a tbsp of chocolate sauce through the edges of the biscuits layer in each glass.
  6. Now pour 2 tbsps of fruit custard into each glass.
  7. Pour a tbsp of yoghurt mixture through the edges of fruit custard in each glass.
  8. Sprinkle cashew nuts on the yoghurt mixture in the each glass.
  9. Top it 2-3 tbsps of fruit custard in each glass.
  10. Refrigerate for 30 minutes.
  11. After 30 minutes, prepare strawberry jelly syrup as per the instructions in the packet.
  12. Remove the glasses out of refrigerator again.
  13. Pour the strawberry jelly syrup into each glass until the brim.
  14. Refrigerate for atleast 8 hours or until you serve.
  15. Place a mint leaf in each, just before serving, if required.




1 comments:

sangeetha pn said... [Reply]

Lovely Ashwini! :) Wow they look gorgeous

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