Chocolate Biscuit Pudding

Chocolate biscuit pudding

Recipe source-Ria's collection ,you can find the original recipe here.
Easy Chocolate  and biscuit layer pudding.
Prep Time: 30 minutes
Cook time: 5 to 8 minutes
Serves: 5 to 6  people

Ingredients:

1. Marie biscuits,crushed- 200 gms( about 40 biscuits)
2. Butter-100 gms( about 1/2 cup)
3. Milk-1.5 Cups
4. Sugar- 1 Cup
5. Cocoa powder- 3 tbsp
6. Cornflour-2 tbsp
7. Vanilla extract-1 tsp
8. Whipped cream-1 Cup( or as required)

Instructions:

In a mixing bowl,combine together crushed biscuits and butter.Blend with your fingertips until the mixture resembles coarse crumbs.Keep aside.

In a sauce pan,combine together milk,sugar,cocoa powder and cornflour.Mix well until combined.Cook this milk mixture until it turns really thick,stirring continuously.Allow it to cool completely,add vanilla and mix well.

Place a layer of the biscuit crumbs in a large serving dish,or small individual bowls.Add a layer of the prepared chocolate pudding ,repeat layers finishing off with biscuit crumbs.

Top it with whipped cream,if desired.Refrigerated for about 3 to 4 hours.Serve cold.

NO BAKE LAYERED PINEAPPLE BREAD PUDDING

No bake pineapple bread pudding


Quick, easy and delicious layered pineapple bread pudding with praline.
Prep Time:20 minutes
Serves:8-10 people
Recipe source: Marias menu,you can find the original recipe here

Ingredients:

1. Whipping cream- 2 cups
2. Thick cream-2 cups
3. Icing sugar-3 to 4 tbsp
4. White bread- 14 to 16 slices
5. Pineapple,chopped- 2 cups(see notes)

For Praline

1. Sugar-1/3 cup
2. Water-1 to 2 tbsp
3. Chopped nuts- 3/4 cup(i used cashew nuts)

For Sugar syrup

1. Sugar-3/4 cup
2. Water-1 1/4 cup

Instructions:

In a large bowl combine together whipping cream and thick cream.Whip using an electric mixer.

When it starts to thicken add icing sugar and continue to whip until it form soft peaks.

Spread a thin layer of cream on the base of a large pudding dish/ or small individual bowls.

Remove the crusts from the bread  and cut each slice into four.Dip the bread pieces in the sugar syrup and squeeze it well .Place them over the layer of cream.

Spread another layer of cream over the bread layer.Sprinkle praline on top of the cream.

Sprinkle  chopped pineapple and spread another layer of cream .Place few bread pieces over this.

Repeat the layers and finish off with praline and chopped pineapple.

Refrigerate for at least 3 hours before serving.

To prepare Praline

In a non stick pan,stir in sugar and water.Heat until sugar dissolves.Cook until the syrup turns pale amber colour. Gently swirl the pan in between,if required.

Add the chopped nuts and stir well.Mix well until combined.Continue to cook until the colour changes to deep amber.

Immediately transfer onto a grease tray ,spreading it as thinly as possible.Allow to cool completely and crush it using a rolling pin.Keep aside.( This can be made 2 or 3 days ahead,store in an airtight container)

To prepare Sugar syrup

Drain the syrup from the canned pineapple and keep aside.

Combine  sugar and water in a saucepan,heat until sugar dissolves.Bring this to a boil.

Let it cool.

Add the syrup from the canned pineapple and mix well.( skip this step if you are using fresh pineapple)

NOTES

• If you are using fresh pineapple ,increase the quantity of sugar syrup.

Chocolate pudding

Chocolate pudding


Quick, easy and delicious chocolate pudding.
Prep Time:5 minutes
Cook time: 10 minutes
Serves:6 people
Recipe source: Myrecipes.com,you can find the original recipe here

Ingredients:

1. Granulated sugar- 1/2 cup
2. Cocoa powder-1/3 cup( use good quality cocoa)
3. Cornflour-3 tbsp
4. Dark brown sugar- 3 tbsp
5. Salt-1 pinch
6. Milk- 4 cups
7. Egg yolks ,lightly beaten- 3 large
8. Grated chocolate- 1/4 cup
9. Vanilla extract- 1 tsp
10. Butter -1 tbsp

Instructions:

In a large saucepan combine together,granulated sugar.cocoa powder,cornflour,dark brown sugar,salt and milk.Mix well until combined.Bring this to a boil,stirring continuously.

Place egg yolks in a bowl.Gradually add hot milk mixture to egg yolks,stirring continuously.Return this to the saucepan.

Cook over medium heat ,stirring continuously,for about 5 minutes or until the mixture turns thick.

Switch off the stove,add grated chocolate and vanilla extract and butter.Mix well until chocolate melts completely.(If there are lumps,just pass the pudding through a strainer and break the lumps using the back of a spoon)

Transfer it to a bowl ,serve warm or chilled.

SHAHI TUKDA | SHAHI TUKRA

Shahi Tukda

Recipe source: Rakskitchen, you can find the original recipe here.

Ingredients

1. Saffron- 1 pinch
2. Milk- 1/2 ltr
3. Corn flour- 1 tsp
4. Cardamom powder- 1/8 tsp
5. Sugar- 1/3 cup
6. Bread- 4 slices
7. Ghee- For frying
8. Nuts-chopped- 2 tbsp

Directions

• Soak saffron in 3 tbsp warm milk.Keep aside.
• To prepare Rabri,bring  milk to a boil, in a saucepan.Add saffron and cornflour mixed with 2 tbsp milk.Mix well and cook until it turns slightly thick.Add cardamom powder ,mix well and keep aside.
• To prepare sugar syrup,combine sugar with few tbsp of water and cook until it turns thick.
• Cut the bread into triangular pieces.Shallow fry / deep fry it in ghee,until it turns golden brown.
• Fry the nuts in the same pan ,drain and keep aside.
• Soak the bread pieces in the prepared sugar syrup for a minute, and transfer it onto the serving bowl/plate.
• Pour the prepared rabri over the bread pieces.Serve warm or chilled.

Notes

• Add few drops of rose essence to the rabri,if desired.
• If you don't want to use cornflour,reduce a liter of milk to half,by cooking over a medium low flame.
• You can add 1 or 2 tbsp of the remaining sugar syrup to the rabri ,if desired. 

EGGLESS NO-BAKE PASSION FRUIT PUDDING

Serves:4
Ingredients

For the base

1. Marie biscuit -powdered-1/2 cup
2. Butter - 1 tbsp

For pudding layer

1. Passion fruits halved- 8 to 10 nos
2. Thick cream-1 cup
3. Condensed milk-1/2 cup
4. Powdered sugar-2 to 3 tbsp / or to taste ( see notes)

For the topping

1. Passion fruit pulp- From 1 fruit
2. Sugar - 2 tsp ( or to taste)

Method

To prepare the base

• In a mixing bowl combine together powdered biscuit and butter.Press this mixture equally into 4 serving glasses using the back of a spoon.Refrigerate for 10 minutes.

To prepare the pudding

• Scoop out the pulp from the fruits into a blender.Blend for 2 to 3 seconds.Pour the juice into a strainer ,use a spoon to push the juice off the strainer.( discard the seeds)
• In a mixing bowl combine together thick cream,condensed milk,powdered sugar and strained fruit juice.Whisk until light and fluffy.Pour this equally over the prepared biscuit base.
• Refrigerate for 1 hour or until required.

For the topping

• In a small bowl combine together passion fruit pulp and sugar.Mix well using a spoon until combined.Pour this over the pudding just before serving.

Notes:

Adjust the quantity of powdered sugar according to your taste depending upon the tartness of the fruit .

If you are using passion fruit concentrate ,adjust the quantity of the sugar as it is already sweetened.

HEALTHY COCONUT MILK PAYASAM | NO COOK KHEER | NO COOK DESSERT | VISHU SPECIAL PAYASAM

Ingredients

1. Coconut milk-1 1/2 cup( see notes)
2. Banana( palayankodan pazham)- 2 small -mashed                                                                      ( or use one cavendish/chiquita banana)
3. Dates chopped finely- 4 to 5 nos
4. Apple ( peeled)-1/4 to 1/2 of a small
5. Cashew nuts (soaked in water)- few(optional)
6. Raisins- few ( optional)

To grind

1. Coconut milk- 1/4 cup
2. Dates(deseeded)- 8 nos ( or to taste)
3. Cardamom powder- 1 large pinch
4. Dry ginger powder-1 pinch
5. Grated jaggery-1/8 cup (or to taste)

Method

• Grind together all the ingredients ' to grind ' using a blender to form a smooth paste.Keep aside.
• In a mixing bowl combine together,coconut milk,prepared dates paste,mashed banana and chopped dates.

• Cut the peeled apple into thin long strips and make very thin slices from each segment as shown in the picture.(Make it as thin as possible,it should look almost like ada in ada pradhaman).Now immediately add this to the coconut milk mixture to avoid discoloration.
• Finish off by adding cashew nuts and raising ( if using)

Notes:

• Adjust the quantity of dates and jagerry according to your taste or sweetness required.
• Coconut milk should not be too thin or too thick.
• Try using brown sugar, if jagerry is not available.
• Add a teaspoon of ghee to enhance the flavor ,if desired.

NO BAKE CARAMEL PUDDING PIE

Makes : one 6" pie
Ingredients

For Crust

1. Marie biscuits (powdered)- 15 to 20 nos( see note)
2. Butter-2 1/2 tbsp

For Caramel pudding Layer

1. Sugar-1/4 cup
2. Butter-1 tsp
3. Milk-1/2 cup+ 1/4 cup
4. Corn flour- 2 tsp
5. Vanilla essence- 1/2 tsp

For Chocolate Ganache

1. Dark Chocolate -Chopped-1/4 cup
2. Cream-1/4 cup

Method

• Line a 6" Pie pan or a cake tin with plastic wrap or foil and keep aside.You can use a pie pan with a removable bottom instead .

To prepare the crust

• Heat 2 1/2 tbsp butter in a pan and add powdered biscuit.
• Mix well and cook until the color turns to golden brown.Stir continuously to prevent it from burning.
• Allow this to cool slightly.Using a spoon,press this evenly over the bottom and sides of the prepared pie pan.Refrigerate until required or place it in the freezer for 10 to 15 minutes.

To prepare caramel pudding layer,

• Combine cornflour with 1/4 cup milk and keep aside.
• In heavy bottomed pan,melt sugar over a medium low flame.( Keep an eye so that you do not burn it,coz burnt caramel tastes bitter)
• When the color changes to golden brown, pour in 1/2 cup milk and stir well.( do this carefully as it might splutter).Bring this to just under a boil.
• Now slowly add the cornflour milk mixture and stir well.Cook over a medium low flame,stirring continuously, until it is thick.
• Allow this to cool slightly.Add vanilla essence .Mix well and pour this over the prepared crust.Refrigerate until it is almost set.

To prepare the ganache layer,

• Heat cream to just under a boil.Pour this into a bowl and add grated chocolate.Mix well until smooth.
• Pour this over the caramel layer.
• Refrigerate for at least 4 hours or until completely set.
• Top with chocolate sauce or grated chocolate just before serving.

STEP BY STEP PICTURES

To prepare the crust

Place the biscuits in a sealable plastic bag and crush it using a rolling pin.You can also use a blender ,if required.

Heat 2 1/2 tbsp butter in a pan and add powdered biscuit.

Mix well and cook until the color turns to golden brown.Stir continuously to prevent it from burning.Allow this to cool slightly.

Line a pie pan/cake tin with plastic wrap or aluminium foil.Using a spoon,press the biscuit crumbs evenly over the bottom and sides of the prepared pan.

Refrigerate until required or place it in the freezer for 10 to 15 minutes.

To prepare caramel pudding layer,

Combine cornflour with 1/4 cup milk and keep aside.

In heavy bottomed pan,melt sugar over a medium low flame.

When the color changes to golden brown, pour in 1/2 cup milk and stir well.( do this carefully as it might splutter).Bring this to just under a boil.Now slowly add the cornflour- milk mixture and stir well.Cook over a medium low flame,stirring continuously, until it is thick.

Allow this to cool slightly.Add vanilla essence.

Mix well and pour this over the prepared crust.Refrigerate until it is almost set.

To prepare the ganache layer,

Heat cream to just under a boil.Pour this into a bowl and add grated chocolate.Mix well until smooth.

Pour this over the caramel layer.
Refrigerate for at least 4 hours or until completely set.

Carefully remove the pie from the pan/tin.Top with chocolate sauce or grated chocolate just before serving.

SERRADURA / SAWDUST PUDDING

Ingredients

1. Tea biscuits /Marie Biscuits- 20 to 25 nos
2. Whipping Cream-1 Cup
3. Condensed Milk-5 to 6  tbsp
4. Vanilla Extract-1/2 tsp

Method

• Crush the biscuits to a fine powder and keep aside.
• In a large bowl,whip cream until thick.Add condensed milk and vanilla extract ,whip to form firm peaks.
• Place the powdered biscuit into   individual cups or  a large serving bowl.Add a layer of whipped cream.Repeat layers,finishing off with cream.Sprinkle powdered biscuit on top ,if desired.
• Serve chilled.

Note:

• Adjust the quantity of condensed milk  according to your taste.
• You can place the cream in a piping bag and pipe the layers of cream,if required.
• You can also use butter cookies if desired.