PINEAPPLE PAYASAM

Recipe Courtsey: ADIPOLI SWAD @ Surya tv

Recipe follows
Pineapple - 1 (medium , chopped and crushed)
Sayyo - 4 tbsp(cooked)
Sugar - 3/4 cup (can increase or decrease according to ur sweetness)
Jaggery - 2 blocks (grated)
Ghee - 4 tbsp
Cardomom pwd - 1 tbsp
Cashews and raisins roasted in ghee- 1/4 cup
Coconut milk - 1 cup (first part)
Coconut milk - 2 cups (second part)
Water - 1 cup

Heat water in a pan and cook the crushed pineapple well...(it may take 15 - 20 minutes)
Add the cooked sayyo and cook again for another few minutes..
Add in the jaggery , sugar , ghee and the second coconut milk and cook again.....
Off the flame after adding in the first coconut milk and mix in the roasted nuts and raisins....

EGG BURJI

Eggs - 4 (beaten)
Onion - 1 (finely chopped)
Tomato - 1 (finely chopped)
Green chilly - 2 (finely chopped)
Corriander leaves - 1/4 cup
Oil - 2 tbsp
Salt -to taste

To grind
Grated coconut - 1/2 cup
Red chilly pwd - 1 tsp
Corriander pwd - 1 tsp
Turmeric pwd - 1/4 tsp
Cumin pwd - 1/4 tsp
Garam masala pwd - 1/4 tsp
Pepper pwd - 1/2 tsp
Onion - 1 small (cubed)
Garlic - 3 pods
Grind all the above ings togather and set aside

Heat oil in a pan and saute onion and chilly till soft...add the tomato and saute again

Add in the beaten eggs and grinded masala with enough salt , stirring till scrambled

Finally add the corriander leaves and remove from flame and serve hot

FRUIT TRIFFLE

(Recipe Courtesy...-SUMAYYA HANEEF....tanku soooooo much dear and i jus rocd withthe recipe...:-))
Added by shamnasuneed

Sponge cake - 1/2 kg
Mixed fruit jam - 3 tbsp loosened with little hot water
Pine apple - 2 cups chopped
Apple - 1 cup chopped Cherries - 1/4 chopped
Sugar - 1/2 cup
Water - 1 cup
Jelly crystals- 1 packet (raspberry flavour)

For the custard
Custard pwd - 2 tbsp
Milk - 1/2 litre
Sugar - 5 tbsp
Vanilla Essence - 1/2 tsp
Fresh Cream - 1 cup

Mix the custard pwd in 1/4 cup of cold milk and boil the remaining milk
Add the custard mix and sugar in the boiling milk (make sure the flame is low) till it thickens
Remove from flame and add in the vanilla essence
Once cooled mix in the fresh cream and refrigerate

Prepare the jelly as per the instructions on the outer cover

Preparing the pudding
Cook the chopped pineapple with enough sugar and keep aside
After cooling the pineapple mix with apples and cherries...(u can replace the fruits according to the season)
Slice the cake and and spread the loosened jam on one side of the cake
Layer the cake in a pudding dish...face the jam side up..
Sprinkle half portion of the fruits
Pour half of the custard on top evenly
Repeat the procedure...(cake, fruits,custard )
Finally decorate the pudding with jelly crystals....
Enjoyyy....

 

Pineapple Custard Pudding

1st layer
Sponge cake 1/2 kg
pineapple 1 tin with syrup

layer a pudding dish with the sliced cake . soak the cake with the syrup and top with pineapple pieces .chill


2nd layer
for custard

milk 1l
sugar 1 cup or more accrdin to ur taste
egg 4
cornflour 2 tbsp (mix with 2 tbsp milk)

whisk togethr milk n egg .Keep it on the low flame string continously add cornflour n sugar stir until thick .cool it and pour half of this custard over the cake . Chill .

3rd layer

again arrange the cake slice on top of the custard

4th layer
nestle cream 1 tin
mixed fruit jam 1 jar
blend both togethr n add on top of the cake .

5th layer
pour the remaining custard n top with cherries ..keep chilled until serving

 

Falooda Drink

1st layer
mixed fruits
[ apple ,banana,mango,grapes,pomegranete]
mix all the fruits n add some sugar n 1 tsp of lime juice ..Keep chilled

2nd layer
Milk 1l
rose syrup 3 to 4 tbsp
sugar as per ur taste
vermicelli 1/2 cup
black cous cous(soak in 1/2 c water for 10 mnts )2 tbsp

Boil the milk n add vermicelli .cook till its cooked n let it cool completely .Add all other ingredients to the milk n refrigerate .

3rd layer

strawberry jelly cristals 1 packt
sugar 1 tbsp (optional)

make the jelly as per packet instruction .Add sugar n refrigerate until set.cut into cubes ( mine its semi liquid n i like tis way ;)

4th layer
vanilla ice cream or fruit salad flavr (hre i used tis flavr )
Keep out 10 mnts befr serving.

5 th layer
some dry fruits n cherry or even caramelised nuts ..it gives a nice crunch

In a tall glass arrange according to the layers n serve chilled .Serve immediately once u assembled .

* u can omit the 1st layer n serve as a drink .my family love some fruits in it so i added 

Butter Scotch Bread Pudding

Ingredients....
Slices of milk bread -10 or more
condensed milk - 1/2 tin
Nestle cream - 1 tin
Dream whip - 4 small sachets
Caramalised nuts - as reguired to garnish
Milk - 1 cup (to dip the bread)

Combine all the three creams together and keep it aside

In a glass pudding dish ,firstly layer the whipping cream thinly

Dip each slice of bread in milk and layer it on top of the layered cream

Again whipped cream,,,,,,

Sprinkle the pwdered caramalised nuts

Then the bread slices dipped in milk.....

Finally top the pudding with the remaining whipped cream

And top it with caramalised nuts

Chill & Serve

Pineapple Triffle Pudding

1st layer
Sponge Cake 1/2 kg
mixed fruit jam 3 tbsp
(dilute using 3 tbsp of water )

Sprad the jam all over the cake pieces n layer in the pudding dish

2nd layr

pineapple pieces
some syrup

Chop the pineapple finelyn sprd all over the cake n sme syrup to soak the cake a bit.donn add too much

3rd layer

strawberry jelly 1 packet
prepare the jelly as per the instruction n refreigerate.when its half set spread ovr the pineaplle pieces n refrigerate.

4th layer ill be the custard

for custard
custard pwdr 2 tbsp
milk 3 c
sugar 5 tbsp or mre as per ur taste
vanilla essence 1/2 tsp
fresh cream 1 c
method
reserve 1/2 cup milk n boil the milk .Mix the custard pwdr in the 1/2 c milk without lumps n add to the milk .Stir n cook till thickens ..when cooled mix in the cream n refrigerate.Add this as the final layer n refrigrate

 

ELANEER PUDDING

Grated coconut = 1 coconut to take thick coconut milk
Condensed milk = 1 tin
tender coconut =1/2 cup of flesh ,chopped
Gelatin= 30 gm
Sugar= to taste

Take the water of coconut and tender coconut
Soak gelatin in 1 cup of coconut water and heat in a low flame till completely dissolved,set aside
Take thick coconut milk from the coconut
Blend coconut milk ,coconut water,condensed milk and tender coconut in a mixie (make sure the mix to be blended does not exceed more than 3 cups
Pour it in a pudding dish
Sprinkle the chopped flesh of tender coconut and chill

For garnishing
Grated coconut = 1/4 cup
sugar = t tbsp
Ghee = 1 tsp
Cashew nuts = 10
Badam = 5

Fry grated coconut in a pan addin sugar and ghee and cashews till golden brown
Top it with the pudding and add chopped almonds also

 

RUSSIAN PUDDING

Sponge cake - (as required for the layers or a round cake ,cut horizontally to get 2 pieces)
Pineapple - 1/2 of 1 apple
Milk - 1/2 litre
Condensed milk - 1 tin
Sugar - 1 cup
Corn flour - 2 tbsp
Strawberry jelly - 1 pkt
Fresh cream - 2 cups
Nuts - to garnish (optional)

Boil the chopped pineapple along with 1/2 cup sugar and strain the juice of it and keep aside
Prepare the jelly as per the instructions on the outer cover and refrigerate to set
combine milk + condensed milk +cornflour(mix in some water and pour in the mixture to avoid lumps)and the remaining sugar to form a thick paste
In a pudding tray pour the 1/3 rd of the milk mixture and layer the cake
Pour the pineapple juice on top of the cake to soak it
Now again pour the milk mixture to form another layer
Then the jelly (u can spoon it here and there coz u cannot get it completely as a layer)
Repeat the layers....cake..pineapple juice...milk mix ...jelly...then finally add the cream
garnishing: u can garnish with nuts or if u don want to use nuts , using a toothpick make some lines on the cream to bring out the jelly color

PINEAPPLE JELLY PUDDING

Pineapple (tin)-4slices
Nestle cream-170grm
Pineapple jellypowder-150 grm
Condensed milk-1 tin(395 grm)


-To make jelly, add pineapple jelly powder in one cup of boiling water and stir it well till it is dissolves completely and add one cup of cold water& keep refrigerator to set.
-Blend pineapple jelly, cream , condensed milk, in a mixie
-pour half of the mixture in a dish &add pine apple pieces and the balance of the mixture on top& refrigerate to set………

Biscuit Crunch Pudding

Ingredients :
Glucose Biscuit 2 packets
Water 1/2 cup
cofee powder 1 tbsp
sugar

Mix coffee, sugar and water together.


For Custard :
Milk 3 cup
Custard powder 2tbsp
sugar as needed
Vanilla Essence 1 tsp

Make custard from custard powder and allow it to cool.After it cools add sugar n vanilla essence.Refrigerate it and allow it to cool.



For Crunch :
cashew 50 nos
Sugar(separately) 1/2 cup
butter 1 tbsp
For making crunch, heat oil in a pan and add sugar and cashew to it.Cook until it is brown in colour.
Grease a bowl withbutter pour the mixture and crush once cool.

Arranging the pudding

Take glass dish.
Make a mixture of coffee and water.Dip biscuits in the mixture one by one.
Place the biscuits in a pan.Then pour half of the cold custard mixture on it.
Then place a layer of crunch on it.Then the layer of remaining custard.Repeat it until done completely.
Allow it to cool in refrigerator for 2-3 hours and serve

 

BUTTERSCOTCH BREAD PUDDING

Bread slices - 16(or enough)
Condensed milk - 1/2 tin
Nestle cream - 1 tin
Dream whip - 2 sachet
Caramalised nuts - crushed - 1 cup
Milk - to dip the bread

Whip all the creams together
In a pudding dish...apply some cream,,,layer the sliced bread dipped in milk (squeeze the bread with ur palm otherwise the pudding will be wattery as mine was....shhhh)
Again apply cream as second layer
Continue .....to make 2 layers of bread.
Top it waith caramalised nuts..........
ENJOYYYYYY.....Its really tasty...

AYSH ASSARAYA

 (Its a Lebanese dessert)

Rusk(toasted bread) - 1 pkt (
enough to line the dish you will be setting the dessert in)

For the Sugar Syrup

1 cup of sugar
1 tbsp of rose water
1 tbsp of orange blossom

1 tbsp of lemon juice
1 cup of water
Heat Sugar + Water +Lemon Juice in a pan and wen sugar completely dissolves add the rose water and orange blossom and set aside......

For the custard

1 litre of milk
¼ tin of condensed milk
300 ml of cream
2 tablespoons of Rose water
2 tablespoons orange blossom
6 tablespoons cornflour
Method.....

Place toasted bread evenly in a square dish.And soak it with the sugar syrup...

Mix together milk, cream, condensed milk and corn flour for the custard in a saucepan and place over medium heat.
Keep stirring until thick; once the custard has thickened add rose water and orange blossom.
Stir for a little more while and when the custard has reached a “THICK” pouring consistency, pour over the toast.
Once it reaches room temperature, cover with the dish and place in the refrigerator for cooling; a minimum of 4 hours.
Absolutely delicious......

(I omitted the ORANGE BLOSSOM.....coz i din find it in any of the super markets here.....Hope it wud make the pudding tastier)

 

BISCUIT PUDDING

Mariegold biscuit-1pack
nestle cream-3tin
eggyolk-3
vanilla essence-1tsp
sugar-1cup
butter-75grm
milk-half cup
canned pineapple-4slices(finely chopped)

1st layer-In a glasstray layer 4-5 biscuits( powder)&top it with biscuits dipped in milk.
2nd layer-blend eggyolk ,cream,vanilla essence,sugar&butter and pour the half of this mixture as 2nd layer&sprinkle some chopped pineapple and again layer biscuits dipped in the milk .refrigerate until set.
3rd layer-pour the remaining cream on top of it .refrigerate till set.....

Creamy Cake Pudding

For the base:
5 slices of ready made chocolate pound cake.

2nd layer:
1/3 cup cream cheese
1/3 cup butter
1 nestle cream
1/2 cup crushed tea biscuits.
1/4 sugar more if u like.

3rd layer:
3 Mars bars
1/2 tsp coffee
1 small can cream



Directions
Arrange the cake slice as base on a puddin dish
with an electric beater beat the 2nd layer ingredients together until creamy.
Pour this over your cake.
Melt the Mars bars over a hot water basin until all melted.
Remove & allow it to cool, add coffee & cream & mix well.
pour this over the 2nd layer decorate with chocolate bits & refrigerate until set approx 4-6 hours.
serve

Recipe from khana khazana

HIDE N SEEK BISCUT PUDDING

Hide & seek bis - ipkt(cut into 4 peices)
Cashew nuts - 25
Chopped pistachio
Dream whip - 2 pkt
Milk - 1/2 cup
Cocoa powder - 3 tsps - 25
Bread - 2 slices (cut the sides and make small cubes)
Butter - 4 tbsp

In a pan melt butter and add bis + nuts + bread pieces and stir well
In a pudding dish layer the half of this mix
In another bowl beat dream whip + milk till fluffyand pour half of the mix on top of the first layer
In the remainin cream add cocoa powder and beat again
Layer the remainin bis on top of this then the cocoa mix.....
Decorate it wid bis and + nuts

 —

Floating Island

Ingredients

For the floating balls:
* sugar - 3/4 cup or more
* water- 1/4cup
* egg whites - 3
* vanilla essence- 1tsp

For the sauce:
* Condensed Milk - 1/2 tin
* water -1 1/4 cups
* egg yolks - 4
* vanilla essence - 1tsp
* sugar -1/4 cup

For garnishing:
* 5 sliced almonds, with skin

To prepare the floating balls,,,
cook ¾ the quantity of the sugar in the 1/4 cup of water until light brown in color.
Whip the egg whites with the remaining sugar and the vanilla essence for 10 minutes.
Pour the cooked sugar over the egg white mixture and keep beating with the mixer until stiff.
Immediately, scoop out the mixture to form oval shape balls and Cook them in boiling water for 5-6 mints ,until they get a firm texture.

To prepare the sauce,,,,
combine the Condensed Milk in a saucepan with the water.
Whisk the egg yolks and sugar until well dissolved, then add them to the sweetened condensed milk mixture. Cook them together until smooth, and then refrigerate.

For serving,,,,
Pour the sauce into a transparent bowl, add the floating balls and garnish with the sliced almonds.

Serve chilled. Try adding caramel syrup on top just before serving.......

Enjoyyyyyyyyyy

 

Apple Crumble with Custard Sauce

Recipe Source ..Edible Garden

Apple 3
sugar 3tbsp
cinnamon
lime juice a few drop
cook the above indredients n low flame for 10 to 15 mnts.Apples shud b sof n mashy.let it cool

Whole wheat flour 1c
sugar 2 tbsp
butter 100gm(salted)
Rub butter n flour n sugar togethr resemblin bread crumbs .do not knead.Grease a dish with butter n arange the cooked apples top with the flour mixure n press lightly. Sprinkle sugar on top n bake for 20 to 30 mnts.
Serve it with normal custard tat v use for fruit salad.

CHOCOLATE BISCUIT PUDDING

condensed milk- 3/4 tin
milk- 1 tin
cooking chocolate-150gm
egg yolks- 4
matiegold biscuits-as required
coffee- 1 cup(1tp coffee pwd mixed in a cup of hot water)
cream-to garnsh

In a puddng tray layer the biscuits dipped n coffee
met cocoate in a pan and mix all the other ingredients (be patient,it wl take a litl time)except cream and combine it together on a very low flame to form a thick custard

let it set

beat the dream whip till thick and you can spread it or pipe it out

serve chilled.......i"m sure u al r gonna love it....
enjoyyyyy
pour this thick custard over the biscuit layer

 

NUTTY CAKE PUDDING

vanilla cake slices 500gm

dream whip 2 sachet

nestle cream 2 tin

caramel powdr 1 packet

milk 1/2 c

chopped cashew nuts 1/2 c

blend together all the ingredients except vanilla cake n nuts . 

Layer the puddin dish with vanilla cake n second layer with nuts .now pour the mixture n refrigerate.

BISCUIT CAKE

Glucose biscuits 2packt
unsalted butter 2tsp
cocoa powdr 3/4 tsp
instant cofee powder 1 tsp
corn flour 1tbsp
milk 1 + 1/2 + 1/2 cups
sugar 1 !/2 ta sp
choclte grated 1 (cadbury flakes ) 



1. Mix cornflour n 1/2 c milk without lumps. 
2.To the hot milk add butter,choclate grated,coco podr,cofee pwdr n stir well so tat no lumps is formed..add cornflour mixtr n stir well till it bcmes thick ..remove
frm fire n cool to room temprture.
3.In a puddin dish arrange the first layer with biscuits dippd n milk n second layer prepard mocha sauce n repeat till finish endin up with sauce.
4. Garnish with choclate sauce n coarsely powdered walut .serve chilled.

CUSTARD APPLE PUDDING

Custard apple (seethappazham) - 2 deseeded and grinded in enough milk to make paste
condensed milk - 1l2 tin
china grass - 10 gm
milk - 500 ml
sugar - as per ur taste

Soak china grass in 1/2 cup water and set aside
boil milk and add condedsed milk to it and enough sugar
add the pasted mixture
melt the china grass by boiling it and add to the milk mix
pour the mixture in a pudding dish and wen completely demould it and cut as desired and serve chilled

u can also add chopped custard apple pieces if u like bite pieces.....its really yummy try urs...

BEETROOT PUDDING

(Dont feel YUCK........The taste of beet root is not at all highlited...its lik tender coconut pudding....try..)
Beet root = 1 (peel and take juice of it adding a little water and strain)
Condensed milk = 1 tin
China grass = 1O gm ( soaked in 1/2 cup of water)
Milk= 1/2 litre
heat millk in a pan and wen it comes to boil add condensed milk and china grass.....stir well and finally add the beetroot juice to it and once cooled pour it in a pudding dish and serve chilled...

ANAR KA PUDDING

Anar= juice of two
Agar agar= 1O gm
Condensed milk= 1/2 tin
Sugar= as ur taste
Milk = 5OO ml

Soak the agar agar and keep aside
Boil the milk and add condensed milk , soaked agar agar and enough sugar and stir continuosly
Remove frm heat and finally add the juice of anar
Remove into a pudding dish to set and serve chilled
Decorate to ur wish....

STRAWBERRY CHOCOLATE CHEESE CAKE

Grated chocolate - 1 cup
Hide & seek biscuits - 1 pkt(corasely powdered)
Strawberry jam - 3 tbsp
Strawberry whole - for decoration
Butter melted - 3 tbsp
Fresh cream(chilled) - 1 cup
Sugar - 1/2 cup
Hung yoghurt - 1 cup
Gelatin - 2 tsp
Strawberry essence - 1 tsp

1. Add melted buter to coarsely powdered biscuits & mix.Transfer it to a spring bottom cake tin.Spread evenly & press gently.Keep it in a fridge to set.

2. Add 1 1/2 tbsp hot water to strawberry jam & mix well.

3. Place fresh cream in a bowl.Add sugar & beat with hand blender.Add hung yoghurt & continue to beat.

4. Take 1/4 cup of hot water & add gelatin to it & keep it aside to melt.

5. Melt the chocolate by double boiling method.Take it out & stir till smooth.

6.Add melted gelatin to cream mixture & mix well.

7. Add strawberry essence & mix well.

8. Take out the biscuit mixture from fridge & pour this mixture on top of biscuit layer.Level the top.

9. Take the dilluted strawberry jam in a spoon & gently draw a line over the cream.Make more such lines.Similarly take the melted chocolate in a spoon & draw lines after eachstrawberry lines.With the tip of the knife swirl the surface to get a marble effect. Arrange strawberries & chocolate shavings over the cheese cake.Keep in fridge to set.

HUNG YOGHURT
Take a thin cloth,pour yoghurt in it & tie a knot tightly for 1/2 an hr so that all the water content in the yoghurt spills out.You will get a thick cream which does not contain any water in it.This is known as hung yoghurt.

 

STRAWBERRY PUDDING-2

chinagrass-7grms
milk-500ml
condensedmilk-1tin
strawberry syrup-6ta sp
sugar-2tsp
strawberry-7(for decoration)


1 soak chinagrass in 1 cup of water for 15 min
2 combine milk ,condensed milk & sugar in a pan and boil it.add strawberry syrup and mix well.
3 in a pan melt chinagrass
4 add the melted chinagrass to the strawberry mixture.pour it in to a serving dish and refrigerate till set......

 

PINEAPPLE PUDDING

Pineapple = 1 cup (chopped)
Milk = 2 cups
Condensed milk = 1 tin
Custard pwd= 1 tbsp
Vanilla essence = 1 drop
china grass = 1O gm
Sugar = enough for taste
Soak china grass in 1/2 cup of water and set aside
Combine milk + sugar + condensed milk + custard powder ,boiling till it thickens
Cook pineapple in sugar syrup (or u can use canned pineapple)
melt china grass and combine alltogether
And mix well
Pour this in a pudding tray and once chilled demould and enjyyy wid ur loved ones..

FRUIT & CAKE PUDDING

Plain cake / milk bread =enough for 2 layers , remove the crust portions(i used bread here,and also it was very very tasty)
Custard pwd = 3 tbsp
Condensed milk = 1 tin
Milk = 1 tin (measure in the tin of condensed milk tin )
Dream whip= 1 pkt
Fresh cream = 1 tin
Pineapple jam= 3 tbsp
Cashew nuts = 1O
Badam = I5
Apple =1 (chopped)
Sugar = 1 cup

Combine and boil milk + sugar + milk maid
Mix custard in a little milk and add to the above mix
In a 1/2 cup of hot water combine well the jam to make it loose to make it spreadable
Beat well dream whip and fresh cream using an egg beater or to save ur time and energy beat it using a WHISK
Chop badam،cashewnuts ans apple and keep aside
In a glass dish spread the bread or cake
Spread jam on top
Spread half of the custard mix above
On top of it spread half of the chopped badam cashew apple mix
Continue the process again lik ,layer the bread slices,jam,spread the remaining custard,
Now spread the cream mix and top it with nuts and apple mix......enjoy ...its soooo yummy

 

CAKE PUDDING

vanilla cake-350grm
chinagrass-7grm 
milk-half litre
condensedmilk-1tin
sugar-2 tea sp
pineapple(tin)-6 slices
vanilla essence-1te sp

Take a pan combine milk,condensedmilk,sugar,vanilla essence & boil it.
soak chinagrass in 1 cup of water& melt it (boiling)and add it in the milk mix.
take a pudding tray line it with cake(cut square pieces).sprinkle pineapple pieces on the cake.
pour the milk mixture over it &keep in the refrigerator to set...

TENDER COCONUT PUDDING

1 china grass-10 grm
2 water-1 cup
3 condence milk-half tin
4 milk -2 & half tin (use condence milk tin)
5 sugar- 5 ta sp
6 tender coconutwater-1&half
7 tender coconut-1 cup

1.Take a pan,combine milk, sugar,condence milk and boil it
2 .melt china grass in 1cup of water .
3. add melted chinagrass with the tendercoconutwater and mix it well.
4 .combine the chinagrass mixture to the boiled milk.
5. pour this mixture to a serving dish and sprinkle some tendercoconut pieces in to the mixture &keep it to set.

for decoration

take a pan heat 1 ta sp ghee add coconut,cashewnut&soute till golden brown and whenit get cooled grind it and decorate it on top of the pudding....

Cream Caramel

Ingredients 
1/3 cup sugar 
2-3 Tablespoons water
6 eggs
4 cups (1 litre) milk
¾ cup sugar
1 teaspoon vanilla essence
Method:
Mix 1/3 cup sugar/ and 2-3 tablesppons of water and heat in a pan until it turns dark golden brown . Pour and the mixture into the bottom of a baking dish and spread it on the bottom with a wooden spoon .
Beat together eggs + ¾ cup sugar and vanilla essence in a bowl with egg beater
Heat the milk and pour it in the above egg mixture while stirring constantly.
Pour the milk and egg mixture in the baking dish containing the caramelised sugar.
Bake in a pre-heated oven at 300 degrees for 1 to 1 ½ hours. Check with a knife. If knife comes out clean, the pudding is ready.
Take the dish out of the oven, let it cool, then put in the refrigerator.
Just before serving, separate the sides of the pudding from the baking dish with a knife. Take a flat dish with slightly raised ends, put it into the baking dish, and turn the pudding over .
And decorate with badam and pistachios
Note : Alternatively, instead of baking you can also steam