Pudding

[minisoji]

Date and melon pudding

Ingredients

Milk - 2 cups
Sugar - 6 tbsp
Vanilla custard powder - 2 tbsp
Seedless dates - 200 gm
Honey dew melon - 4 cups, peeled and cubed
Cashew nuts - 3 tbsp, chopped
Fresh cream and assorted nuts for decoration


Method

1. Chop dates, add 1 cup water and soak for 1 hr.
2. Add 3 tbsp sugar and cook till it becomes like jam.
3. Add cashew nuts.
4. Mix custard powder with 1\4 cup of milk.
5. Heat remaining milk.
6. When it begins to boil, add the custard powder and cook for 2-3 minutes.
7. Add remaining sugar.
8. Remove from fire and allow to cool.
9. Mash 2 cup of melon cubes and sweeten to taste with sugar if desired.
10. In a pudding bowl, pour alternate layers of melon pieces, custard, melon pulp and date mixture.
11. Decorate with cream and nuts and serve chilled.

[minisoji]

Bread Pudding

Ingredients

For pudding:

16 slices of white plain bread

3 small eggs

2 1/2 cups of whole milk

2 cups sugar

2 tbsp. Raisins

2 tbsp. chopped walnuts

2 tbsp. Chopped cashewnuts

1 tsp. vanilla essence

Candied cherries for garnish

For custard topping:

2 tbsp. custard powder dissolved in warm milk

2 cups milk

1 cup sugar

Method

For pudding:

1.Blend the sugar, milk, essence and eggs in the blender to get a smooth liquid.
2.Grease a deep pan with butter or oil and place 8 slices of bread to cover the bottom.
3.Sprinkle one tbsp. each of the raisins/nuts on it. Now pour the blended egg/milk mixture on top of it.
4.Place a second layer of the remaining 8 bread slices, and sprinkle the remaining nuts/raisins and pour the remaining mixture on it.
5.Bake it in a oven for about 35 - 40 minutes at 375 degree F till done.
6.Test with a thin knife or toothpick; it should come out clean.
6.Take it out and cool for 10 minutes.

For custard topping:

1.Heat the sugar and milk.
2.When sugar dissolved completely, add the custard and keep stirring.
3.When the mixture thickens. Take it off the fire and let it cool for 10 minutes.

To proceed:

1.Pour this custard mixture on top of the baked dish and let it chill in the fridge for 2 hours.
2.Cut it into slices and garnish with nuts and raisins.

[minisoji]

Lemon Pudding

Ingredients

5 eggs (separated)

1/2 cup fresh lemon juice

2 tsp. lemon rind

2 Tbsp. Butter

1/ 3/4 cups sugar

1/ 3/4 cups milk

3/4 cup all purpose flour

1/2 tsp. Salt

Method

1. Heat over to 350 degrees. Coat sides of a 2 quarter dish with cooking spray.
2. Beat egg yolks, juice, rind butter and 1 and 1/4 cup sugar. Add milk, flour and salt.
3. Beat whites till soft peaks from, add 1/2 cup sugar and beat 2 minutes.
4. Fold into lemon batter. Pour into prepared baking dish and bake for 40 minutes

[minisoji]

Rice Pudding

Ingredients

1/2 cup grain rice
4 Cardamom pods
1 1/4 cup Sugar
Blanched Almonds
2 cups water
2 1/2 cup Milk
Blanched unsalted pistachio nuts
1 tablespoon rose water

Preparation

Wash the rice and boil in the water over medium heat for 5 minutes, until the rice is 1/4th done. Drain it and set aside.

In a heavy based pan, boil the milk with cardamom pods over medium heat. Add the rice and cook for 40 minutes, until the rice is fully cooked and the milk becomes thick. Stir constantly to prevent sticking. Then add sugar, almonds, and pistachios & cook for 5 more minutes, until the sugar dissolves. Stir constantly. Sprinkle rose water & Remove from heat. Remove the cardamom pods. Serve warm or chilled.

[minisoji]

Dry fruit Pudding

Ingredients

Honey - 75 g
Orange juice - 2 tbsp
Lime juice - 1 tbsp
Dates - 100 g ( chopped)
Sultanas - 150 g
Apple (peeled and grated) - 50 g
Orange peel - 50 g ( chopped)
Lemon peel - 50 g (chopped)
Cherries ( chopped) - 50 g
Bread crumbs - 250 g
Butter - 250 g
sugar - 250 g
Chopped cashew nuts - 50 g
Salt - a pinch
Nutmeg powder - ½ tsp
Cloves (powdered) - ½ tsp
Cardamom powder - ½ tsp
Eggs (beaten) - 5

Preparation
Mix the dry fruits with the honey, orange juice and the lemon juice. Let it soak for a day.
Mix the cashew nuts, salt and the spice powders with the bread crumbs - combine this with the fruit mixture.
Beat the butter and the sugar until light and fluffy - mix this with the fruit mixture and the beaten egg.
Pour the pudding mixture into a greased bowl.
Boil water in a saucepan. Keep the pudding bowl covered in this saucepan and steam for 2½ to 3 hours or until done. Make sure that you refill water in the saucepan if required while cooking.
Allow the pudding to cool and serve

[minisoji]

Karikku Pudding

Ingredients

Tender coconut pulp - from 4nos
Condensed milk - 1/2tin
Sugar - 2tbsp
Gelatin - 1/2 tsp
Milk - 5 tbsp
Casewnuts, finely chopped- to decorate

Preparation

Beat tender coconut pulp with sugar till it is soft. Mix milk and condensed milk,warm it and keep aside. Dissolve Gelatin in 1 tbsp of hot milk and add to the warm milk mix. Stirr in the beaten coconut pulp, and mix thoroughly. Pour into a fine mould and keep in freezer for 6 hours. Then remove from freezer and store in the lower compartment. Serve decorated with chopped nuts.