Badam Pudding

Badam - 1/2 cup (soakes , peeled , chopped)
Milk - 4 cups
China grass - 10 gm
Milk maid - 1/2 tin
Sugar - 4-5 tbsp
Fresh cream - 1/2 cup (optional....it makes the dessert more softier)

Boil the milk with china grass and lower the flame and add milk maid and sugar and combine well,remove from heat
Once cooled add the cream and blend alltogether in a blender
Layer the chopped badam in apudding dish and remove the content from the blender to the dish
Garnish as desired and chill and serve

Grape Pudding

ING.....
Juice Grapes - 1 cup (cooked in 1/4 cup of water and reserve the juice)
Milk - 2 cups
China Grass - 5 gm
Condensed milk -1/4 cup and a little more
Sugar - 2 to 4 tbsp as per ur taste

Boil the milk and add china grass and milk maid (let the china grass melt completely)
Once cooled ,add the grape juice and blend all together and remove it in ur pudding tray
Chill and its ready to serve....

JELLY CUSTARD CHILL

Here Goes The Recipe

Any red color flavoured jelly - Prepared as per the instructions on the cover
Mixed fruits -1 cup(i used only bananas)chopped

In a serving cup drop some chopped fruits and half fill the cup with jelly
Refrigerate 1/2 an hour to set

For the custard
Milk - 3 cups
Custard pwd - 3 tbsp
Sugar - as per ur taste

Mix the custard pwd in 1/2 cup milk and boil the remaining milk in a pan
Once it boils add the custard mix and stir for 2 mins on a low flame till it thickens
Add sugar 
After cooling pour in the half filled cup and refrigerate again
Serve chilled...........

PINEAPPLE COCONUT PUDDING

Pineapple - 2 cups (pasted using a blender)
Sugar - 1 cup
Gelatin - 2 tbsp
Thick coconut milk - 1 cup
Water -1/4 cup

*Bring to boil the pasted pineapple and sugar
*when the sugar is completelt meltedremove frm heat and once cooled add the coconut milk(it may look like souring,no problem continue stirring )
*melt the gelatin by double boiling method in 1/4 cup of water and add this to the pineapple mix
*transfer this to a pudding dish and refrigrate to set

FALOODA PUDDING

Milk - !/2 litre
China grass - 1 pkt(10 gm)
Rose milk - 2-3 tbsp
Black cuscus - 2 tbsp (soaked in water)
Condensed milk - 1/2 tin
Sugar - as per ur taste

Method...
Soak the china grass in water and keep aside for 15 mins ...then boil it and keep aside
Boil the milk and add the melted china grass and let it boil so dat no pieces of china grass will be left..off the flame
Add the condensed milk ,sugar,rose milk,soaked cuscus and mix well and pour it in a pudding dish and refrigerate
Once cooled sreve..

Butterscotch Cake Pudding

MILK MAID 1 TIN
NESTLE CREAM 1 TIN
VANILLA ESSENCE - 1 TBS
DREAM WHIP 4 PACKET
CARAMELIZED NUTS- 1 CUP
THIN CAKE SLICES OR BREAD SLICES (WITHOUT EDGES)
MILK- 1 CUP

PREPARATION
BEAT WELL MILKMAID, NESTLE CREAM, VANILLA ESSENCE - KEEP A SIDE.
IN ANOTHER BOWL BEAT DREAM WHIP, ADD 1/2 CUP MILK AND MAKE IT FLUFFY.
NOW MIX ALL TOGETHER
DIP CAKE/BREAD SLICES (4) IN MILK AND PLACE IT IN THE TRAY-AS SEEN IN THE PIC AND POUR THIS MIX ON TOP OF THE CAKE AND SPREAD SOME CARAMELIZED NUTS
REPEAT THE SAME STEP TILL U HAVE SIX LAYERS.
AT THE TOP U WILLL GET THE MIX AS SEEN IN THE PIC
SPREAD SOME STRAND OR ANYTHING FANCY FOR DECORATION

HAVE IT CHILLED

MANGO PUDDING WITH FRUIT COCKTAIL

1 cups mango juice
1/2 teaspoon vanilla essence
1 tbsp powderd sugar (optional)
45g cup corn flour
1 small tin fruit cocktail , drained
1 1/2 cups water
1/2 tin Condensed Milk
1/2 tin nestle Cream

Add all the ingredients except fruits in a large saucepan. Bring to boil with constant stirring until it thickens. In individual cups add fruit cocktail and pour the mango pudding over. Set aside to cool into a room temperature and then place in the fridge until sets

FRUIT SALAD

Cut fresh fruits .take 2packet dream whip ,1tsp vanilla essence little milk blend with beater and add on top of dis fruits decorate with pistachio badam,nuts and stawberry.

PINK & GREEN DIAMONDS

China grass - 10 gm
Milk - 4 cups
Sugar - to taste
Food colors - Pink & Green
Rose Essence - 1/2 tsp
Pista Essence - 1/2 tsp

Soak China grass in 1/2 cup of water for 10 mins and melt
Boil the milk and add the melted china grass to it and stir all together
Cool the milk and divide it equally and in 1 part add rose essence and pink color and the other part add pista essence and add green color
Pour both the mix in seperate pudding dish and once set cut into Diamonds

MOCHA CHOCOLATE CHIP PARFAIT

For the parfait:
# 1½ cups liquid cream
# 1 tin condensed Milk
# 2 eggs
# 2½ tablespoons nescafe
# ½ cup water
# 6 tablespoons plain chocolate, grated

Whip cream in an electric mixer for 4-5 minutes or until cream is slightly stiff, then keep in fridge.

Place condensed Milk , eggs, Nescafe Gold Coffee and water in a medium saucepan, bring to boil with constant stirring until mixture is smooth and thickens. Set aside to cool into room temperature.

Fold the prepared whipped cream into the cooled mixture. Add chocolate chip and fold with the mixture.

Spoon mixture in an individual compartment hole or in a cake loaf tin and freeze until it sets.

Fruit salad n ice cream

fruits of ur choice mix with sugar n lemon juice.
In a glass add fruits top with ice ream n choclate sauce.serve chilled

COCONUT MOUSSE PUDDING

Condensed milk – 1 tin
Water – 1 cup
Milk – 2 ½ cup
Fresh cream – ½ cup
Sugar – 6 tbsp
China grass – 10 g
Water – 1 ½ cup (To melt chinagrass )
Vanilla essence – ¼ tsp
To garnish
Grated coconut – ½ cup
White sesame seeds – 1 tsp
Sugar – 1 ½ tbsp
Method
Boil the milk in a pan and add condensed milk , water , sugar stirring continuosly and wen it is abt to boil remove from heat .
Soak chinagrass in water for 10 mins and melt it in the same water and add it to the milk mixture.
Add fresh cream and vanilla essence and strain this mixture through a strainer to avoid lumps if any into a pudding dish and let it rest for ½ an hour and refrigerate.
For garnishing , fry coconut with sesame seeds in a pan and wen it starts to change the color to brown add the sugar and stir fry…..it luks crispy after cooling…….top the pudding with dis before serving….
A very tasty and easy pudding for an unexpected guest

BISCUIT & CREAM PUDDING

1. Instant coffee pwd - 1/2 tsp
Cocoa pwd - 1 tsp
Sugar - 1 tsp
Warm water - 1/2 cup

2. Butter - 80 g
Condensed milk - 1/2 tin

3. Marie biscuit - 1 pkt

4. Fresh mixed fruits(of ur choice) - 1 cup
Sugar(pwd) - 1 tbsp
Lemon juice - 1/2 tsp

5. Caramelised nuts - as per required

METHOD
1. Combine all the ingredients together.Keep it aside.

2. In a bowl beat condensed milk & butter for few min.To this add 1 tsp of cocoa coffee mixture(step no:1).

3. Mix all the ingredients of no:4 together(mixed fruits,sugar,lemon juice).

ARRANGEMENT
1st layer - dip biscuit in coffee cocoa mixture & spread it as first layer.

2nd layer - butter condensed milk mixture.

3rd layer - fresh fruits

4th layer - caramelised nuts

Repeat the same till it reaches the top of a serving glass & garnish it as u wish...

NUT PUDDING

cashew nut 50gm
milk 500 ml
conensed milk 1/2 tin
china grass 5 gms
vanila essence 1tsp
grind the soaked cashews with 1/2 c milk .soak chinagrass n 1/2c water n cook ill it melts.In a pan add remainin milk n condensed milk n brin to boil.Mix cashew paste ,vanilla essence n china grass with milk nset in the fridge.

PINEAPPLE & NUT CREAM PUDDING

Pineapple - 1 tin(chopped)
Condensed milk - 1 tin
China grass - 8 gm
Cashew nuts - 100 gm
Vanilla essence - 1 tsp
Water - 1/2 cup
Milk - 1/2 litre
Nestle cream - 1 tin
Orange / pink color - 2 drops
Powdered sugar - 1 tbsp

Combine condensed milk and milk in a pan and boil
Soak china grass in 1/2 cup water for 10 mins and melt it(boiling) and add it in the milk mix
Add vanilla essence to it
Crush the cashew nuts
Beat cream and add sugar and color and stir in the crushed cashewnuts and mix well
In a pudding dish sprinkle the pineapple pieces and pour the condensed milk mix over it and let it set
Finally pour the cream mix on top of it
Refrigerate and serve

 

JELLY DELITE

Ghee rice- 1/4 cup(soak in water for 1 hour)
Milk - 1 cup
Sugar - 6 tbsp

Cook the soaked ghee rice in milk on a low flame till its done and add the sugar and keep it aside to cool u can add more milk to cook )

Raspberry jelly (or any other red color jelly)1 pkt(prepare it as per the instructions on the cover)
And refrigete it to set

Fresh cream- 1/2 cup

In a blender paste the cooked rice,,,,,chilled jelly and cream and remove it in a serving dish and chill and garnish it with some cherries and serve

Enjoiiiiiiii

Cream Caramel

Eggs 4

Milkmaid tin 1
Milk 400 ml
Vanilla Essence 2 tsp
caramalize sugar in half cup water

Caramalize the Sugar first and pour in the bowl....
mix all the ingrediants above and pour them into the caramalized bowl and steam it for 1/2 an hour.
Turn them into a plate
chill it for a while and enjoyyyyyy
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