I love puddings… and I love to cook them too… Actually I am always on the look out for new pudding recipes, it’s kind of my weakness 🙂 …During one vacation in Kerala , while I was searching recipe books for pudding recipes , Zareena (my sister in law) said that she has got a new recipe from her friend – it is a five layer pudding.. Five layers? Now I got really excited. So Zareena and I got to work and made the pudding, both of us really eager to see how the layers would turn out. While we were whipping it out, my brothers would peep in asking “Is it ready now?” … And finally the pudding was in the fridge. Now my brothers got really impatient, asking every now and then “Why is it taking so long?” The result – we had to take the pudding out before it was fully set. We never got to see the layers 🙂 Back in Abu Dhabi , I tried the pudding again and called up Zareena to say that this time I did see the five layers 🙂
IÂ made this pudding recently at a get together and it got awesome responses.. So check out the recipe and try it out..
Recipe Source – Zareena
INGREDIENTS
For the first layer (Biscuit Layer)
- Marie Biscuit – 100gm
- Butter (unsalted)- 50 gm
- Sugar – 1tbsp
For the second layer (Butterscotch Layer)
- Caramalised sugar – 2 tbsp
- Butter (unsalted) – 50gm
- Sugar – 25 gm
- Condensed milk – 1/2 tin
For the 3rd layer (China grass Layer)
- China grass (Agar Agar)- 5gm
- Water -3/4Â cup
- Condensed Milk – 1/2 tin
- Sugar – 1tbsp
- Milk – 3/4 tin( measured in the condensed milk tin)
- Vanilla essence – 1 tsp
For the fourth layer (Mango Layer)
- Mango – 2
- Sugar – 1/2 cup
- Water – 1/4 cup
For the fifth layer (China grass Layer again)
- China grass(Agar Agar) – 5gm
- Water -3/4Â cup
- Condensed Milk – 1/2 tin
- Sugar – 1tbsp
- Milk – 3/4 tin( measured in the condensed milk tin)
- Vanilla essence – 1 tsp
PREPARATION
For the first layer (Biscuit Layer)
- Crush the Marie biscuits . Mix the butter and sugar to make a dough. Spread this on a greased tin.Keep it in the fridge to set for atleast half an hour.
For the second layer (Butterscotch Layer)
- Mix all the ingredients in a saucepan and boil for 5 minutes. You will get a thick caramel flavoured mixture. When it cools down a bit, pour it over the biscuit layer.Keep the pudding back into the fridge.
For the third layer (China grass Layer)
- Soak the china grass in water for 30 minutes. In a saucepan , boil the china grass with water till you get a clear liquid. Remove from fire and sieve.
- Boil the milk, condensed milk and sugar. Take it off the fire.
- When both the china grass mixture and condensed milk mixture are of the same temperature, mix the two .
- Return this mixture to the stove and heat on medium flame stirring continuously. Stir for around 5 minutes till the mixture thickens.
- Remove from fire, add the vanilla essence. When it has slightly cooled down, pour it over the butterscotch layer.
- Keep it back in fridge to set.
For the fourth layer (Mango Layer)
- Puree the mangoes with the sugar in a blender. It should be of a thick consistency. Add water as required and blend once more. When the china grass layer is set, pour the mango mixture over it. Keep back to refrigerate.
For the Fifth Layer (China Grass Layer)
- Repeat the process as in the third layer. Pour the cooled mixture slowly over the mango layer. Refrigerate for 3-4 hours
That’s it.. You can top the pudding with whipping cream or pralines.(That will make it a six layer pudding 🙂 )
Sending this to Bookmarked Recipes- Every Tuesday hosted by Aipi and Priya
and to Kerala Kitchen hosted by Magpie’s Recipes
Foodie Corner 
