Tender Coconut Pudding – Guest Post for Yummy Food – Joy From Fasting To Feasting – VIII

Ramadan Kareem !! It is with much joy that Muslims around the world welcome this auspicious month of physical and spiritual cleansing. It is the holy month in which Muslims all over the world, observe fasting from dawn to dusk., and engage in more prayers. May Allah accept all our prayers and good deeds this Ramadan.

Today’s post is a guest post for Lubna’s event – Joy From Fasting To Feasting – VIII  . I am happy to be a part of Lubna’s event of Joy from Fasting to Feasting this year too. Lubna has been hosting this event for the previous 7 years. Thanks Lubna for inviting me to be  a part of the event.

Do check out the post on Lubna’s blog .

 

 

 

 

 

Easy Lychee Pudding

I love puddings.. oh.. did I mention that earlier?? 🙂  And  I am always on the look out for new pudding recipes..   I mostly focus on layered puddings..  Layers always bring out a wow factor.. Maybe that’s the reason why most of the pudding recipes in my blog are layered puddings like the Nutella Custard Pudding or the Dulce de leche pudding..

Few weeks back my niece asked me for few pudding recipes  for her school project . But there was a clause.. they couldn’t use the stove or oven  in the classroom – which meant , pudding recipe without cooking or baking..  and the pudding should be whipped up  by  20 min maximum . That was something I never thought of, whip up really easy puddings.. So thought, why not post some really easy puddings on the blog too??

I got this recipe from my friend Zareena. She had made this custard apple pudding for us when we met last time.. I wanted to try the same pudding , but replaced custars apples with  lychees( de-stoning the custard apple seemed a tedious job for me 🙂 ) You can use fresh lychees or the canned ones. I have used the canned ones in this recipe .

LYCHEE PUDDING

Recipe Source – Zareena Siraj

INGREDIENTS

• Milkmaid – ½ tin
• Milk – 400 ml
• Lychee – 1 can
• Fresh cream – 200 ml
• Gelatin – 5 tsp

METHOD

1. Drain the lychees from the can. This  will be about 1 1/2 cups of lychees.
2. Crush the lychees in the mixer.
3. Beat the milkmaid, milk and fresh cream using egg beater. Mix in the lychees.
4. Soak the gelatine in 5tbsp water.  Leave it for 5 min for the gelatine to bloom.  Add 5 tbsp warm water and stir with a fork till the gelatine completely dissolves
5. Add the gelatine to the milk mixture
6. Pour in a bowl or individual cups and refrigerate for 4- 5 hrs.  Serve cold.

 

Dulce De Leche Pudding

Often I get feedback from friends and my readers that they tried out a recipe from the blog and it turned out good , which makes my day !! 🙂  From the feedback I get the Dulce de Leche Pudding recipe is the one that I got the most applauds for ..

Dulce de leche is the name for cooked condensed milk .. Cook the condensed milk in a pressure cooker with the weight on for 45 minutes and you get a thick toffee mixture which is Dulce de leche..  After my first attempt in using the dulce de leche as it is for the pudding, I found it too sweet.. To reduce the sweetness I have added milk and used conrflour to thicken the mixture..

You can cook the condensed milk (which is dulce de leche ) and refrigerate for future use.. That way you can whip up this pudding within 10-15 minutes…

I felt that my previous snaps were not doing justice to this silky delicious pudding..So revamping the Dulce de Leche pudding !! All those who haven’t tried this , go ahead and try this yummy treat !!

I had been thinking of adding recipe cards for sometime now.. Here’s my first attempt at it.. Do you like the design?

Layered Moss Pudding

This is a pretty simple pudding. The basic Moss pudding between slices of cake and jelly. Serve it in individual glass for a visual treat  🙂

Moss pudding is made by adding melted China grass (or agar agar) to milk and boiling till the mixture thickens, and then cooled in refrigerator. This basic recipe can be used in many variations. One pudding which I used to make regularly was – the base layer with caramalised pineapples, then top with moss pudding layer and finally a layer of whipped cream..  yummy!!!

Okay, let’s get to the recipe

INGREDIENTS

• China grass strands (Agar agar) – 8 gm
• Water – 1 cup
• Condensed milk – 1 tin
• Milk – 3 cups
• Sugar – 1 tbsp
• Vanilla essence – a few drops
• Strawberry Jelly – 1 packet
• Sponge cake

PROCEDURE

To make the china grass layer

1. Cut china grass into small pieces. Soak it in 1 cup of water for an hour.
2. Transfer to a non stick pan and boil the china grass and water. Reduce heat and stir till the china grass dissolves completely.
3. In a pan , mix together milk , condensed milk , vanilla essence and sugar. Boil it and remove from flame.
4. Sieve the melted china grass and add to the milk mixture.
5. Keep this mixture back on medium flame and stir continuously till the mixture thickens (for around 5 minutes). Remove from fire . Sieve once more and allow to cool for around 10 minutes.

To Assemble

1. Arrange the cake slices at the bottom of the individual glasses. (If you prefer, you can use a rectangular dish and arrange the cake slices to form the bottom layer )
2. Pour the cooled china grass mixture on top of the cake pieces. Refrigerate for 4-5 hours till the pudding sets.
3. Prepare the jelly according to the instructions on the packet
4. Pour the jelly over the set pudding and refrigerate again till the jelly sets.

Sending this to Joy from Fasting to Feasting, Iftar Nights and Any One Can Cook Events

Mango Layer Pudding

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 🙂

I  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 -3/4  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 -3/4  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)

1. 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.
2. Boil the milk, condensed milk and sugar. Take it off the fire.
3. When both the china grass mixture and condensed milk mixture are of the same temperature, mix the two .
4. Return this mixture to the stove and heat on medium flame stirring continuously. Stir for around 5 minutes till the mixture thickens.
5. Remove from fire, add the vanilla essence. When it has slightly cooled down, pour it over the butterscotch layer.
6. 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

Dulce De Leche Pudding

Hubby’s aunt (Elemma, as we call her) is a wonderful cook.. Everytime we visit her, I would be curious to see her new dessert preparation… 🙂 ..Once we had a new pudding and I asked her what the ingredient was. She said ‘Condensed milk cooked in pressure cooker’. At first I thought she was pulling my leg, but later found out it was true!!! And I used to call it ‘puzhungiya condensed milk pudding’ 🙂 (steamed condensed milk ) ..  After I started blogging, found out there was a technical name for it – Dulce De Leche (hmmm.. sounds more stylish … :))..

The first time I tried the pudding it was way too sweet.. And I hadn’t tried to make it again for a long time.. Recently I thought to try it again by cutting down the sweetness and this time it was a success.. Had made this one during our friends’ visit and yes, it was a hit. My friend Azna, who is an expert cook, has given me the green signal to mention in the blog that she loved the pudding 🙂

So here goes my version of dulce de leche pudding…

Recipe Source
Elemma

Ingredients

• For the First Layer
  • Ladyfinger biscuits – 1 pkt (around 15 no.) * You can use Marie Biscuits also
  • Water – 1 cup
  • Instant coffee powder – 3 tsp

  For the Second Layer

  • Condensed Milk – 1 tin
  • Milk – 3 cup + ½ cup for cornflour mixture
  • Powdered sugar – ¾ cup
  • Cornflour – ½ cup
  • Nestle cream – 1 tin
  • Sliced Almonds – 2-3 tsp
  • Vanilla essence – a few drops

  For the Third Layer

  • Whipping cream – 1 sachet
  • Milk – ½ cup
  • Vanilla essence – a few drops

Preparation

Layer 1

1. Dissolve the instant coffee powder in water
2. Dip the ladyfinger biscuits in the coffee mixture one by one and arrange on a pudding dish  .(Do not soak the ladyfinger biscuits, else they will be too soggy. If you are using Marie biscuits , you can add a few tsp of sugar to the coffee mixture).
3. Keep it the fridge while you prepare the second layer.

Layer 2.

1. In a pressure cooker ,place  the condensed milk and fill water till the can is immersed completely.
2. Close the cooker and cook on medium flame with the weight on. After the first whistle, reduce the flame to low and cook for 45 minutes .
3. Allow the cooker to cool and then open and take out the can. After the can is cooled well , open it. Voila, the condensed milk has turned to a toffee like semi solid mixture .This is the Dulce de leche…
4. In a thick bottom pan, mix together the dulce de leche, 3 cups milk, powdered sugar and nestle cream. Heat this on a medium flame and when it starts to boil , add the cornflour dissolved in ½ cup milk.
5. Stir well till you get a thick mixture. Remove from flame , add the sliced almonds and a few drops of vanilla essence.
6. Pour this mixture over the biscuit layer. Keep it back to the fridge and allow it to set for atleast 2 hours.

Layer 3

1. Using an egg beater ,beat whipping cream powder , milk and vanilla essence till soft peaks form.
2. Spread this over the pudding and cool once for atleast 2 hours.

Sending this to Bookmarked Recipes Events by Aipi of US Masala and Priya of Mharo Rajasthan Recipes