This is a recipe I got from a cooking show on TV. It looked pretty and inviting that I wanted to try it.
This is made in 4 layers. Here, I used some whipped cream to garnish, but you could follow the method below to make a stiff batter to garnish if you are serving the whole pudding.
Difficulty level: Medium
Preparation time: 10 min + 5-6 hrs
Cooking time15 min
Makes: 12-13 servings
Ingredients:
Layers 1 & 3: Milk: 3 cups
Condensed milk: 400 gms
Vanilla extract/essence: 1 tsp
Agar-agar(china grass): 10 gms, soaked in 1/2 cup water
Layer 2: Glucose biscuit: 200 gms, crushed
Butter; 40 gms
Sugar: 2 tbsp
Dried apricot: 50 gms
Dried figs: 50 gms
Dried dates: 50 gms
Sugar:1/2 cup
Water: 3/4 cup
Layer 4: Orange juice: 1/2 cup
Agar- agar(china grass): 2 gms, soaked in 1/4 cup water
Sugar(optional), if the orange juice is not sweet enough
Garnish: Egg whites: of 2 eggs
Icing sugar/ powdered sugar/ confectioner's sugar: 2 tbsp
For layer 2: Preheat the oven to 325 degree F. Mix the butter, coarsely powdered or crushed biscuit and sugar, to look like bread crumbs. Bake this for 10 min. In the meantime, heat the dry fruits ( chopped into tiny pieces) with sugar and water. Cook until it gets candied.
For layer 1 & 3: Mix the condensed milk and milk together and heat. Melt the agar- agar until clear and add to the milk mixture.
To assemble the pudding, ladle 1/3 of the milk mixture to the bottom of a dish 9x7x2.5 inches ( 11 cups or 2.6 L). Add the baked/ roasted biscuit mix as the next layer. The candied dry fruits form the next layer. Top this with the rest of the milk mixture. Allow to set until firm (2- 3 hrs).
Layer 4: Melt the agar- agar until the strands disappear completely. Add the orange juice and allow the whole mixture to get warm. Pour this over the set pudding and transfer to the refrigerator. Allow to set until firm (about 2-3 hrs).
Garnish: Beat the egg whites and icing sugar until stiff peaks form. Transfer to a piping bag (or ziploc bag with a small cut to the corner, to pipe it) and decorate.
This is made in 4 layers. Here, I used some whipped cream to garnish, but you could follow the method below to make a stiff batter to garnish if you are serving the whole pudding.
Difficulty level: Medium
Preparation time: 10 min + 5-6 hrs
Cooking time15 min
Makes: 12-13 servings
Ingredients:
Layers 1 & 3: Milk: 3 cups
Condensed milk: 400 gms
Vanilla extract/essence: 1 tsp
Agar-agar(china grass): 10 gms, soaked in 1/2 cup water
Layer 2: Glucose biscuit: 200 gms, crushed
Butter; 40 gms
Sugar: 2 tbsp
Dried apricot: 50 gms
Dried figs: 50 gms
Dried dates: 50 gms
Sugar:1/2 cup
Water: 3/4 cup
Layer 4: Orange juice: 1/2 cup
Agar- agar(china grass): 2 gms, soaked in 1/4 cup water
Sugar(optional), if the orange juice is not sweet enough
Garnish: Egg whites: of 2 eggs
Icing sugar/ powdered sugar/ confectioner's sugar: 2 tbsp
For layer 2: Preheat the oven to 325 degree F. Mix the butter, coarsely powdered or crushed biscuit and sugar, to look like bread crumbs. Bake this for 10 min. In the meantime, heat the dry fruits ( chopped into tiny pieces) with sugar and water. Cook until it gets candied.
For layer 1 & 3: Mix the condensed milk and milk together and heat. Melt the agar- agar until clear and add to the milk mixture.
To assemble the pudding, ladle 1/3 of the milk mixture to the bottom of a dish 9x7x2.5 inches ( 11 cups or 2.6 L). Add the baked/ roasted biscuit mix as the next layer. The candied dry fruits form the next layer. Top this with the rest of the milk mixture. Allow to set until firm (2- 3 hrs).
Layer 4: Melt the agar- agar until the strands disappear completely. Add the orange juice and allow the whole mixture to get warm. Pour this over the set pudding and transfer to the refrigerator. Allow to set until firm (about 2-3 hrs).
Garnish: Beat the egg whites and icing sugar until stiff peaks form. Transfer to a piping bag (or ziploc bag with a small cut to the corner, to pipe it) and decorate.
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