PUDDINGS

Pineapple pudding

Description: pineapple pudding
Cuisine: Indian Cuisine
Serving: 5 Adults
Ingredients:
Pineapple (diced) ½
Milkmaid 1tin
China grass 10gms (1pck)
Milk 2 tin
Sugar 2cups
Custard pwd 3tbsp
Cream ½ cup
Vanilla essence ½ tsp
Procedure:
1. Soak china grass overnight.
2. Boil pineapple with little sugar and ½ cup water.
3. Take a vessel and mix milk, milkmaid and custard pwd and make custard and keep aside.
4. Boil china grass well and mix with the pineapple pieces.
5. Now mix the custard and the china grass mixture together.
6. Now set it in the freezer and serve with
7. Whip cream and keep aside.
8. When the pudding is ready serve with pineapple pieces and whipped cream.
9. You can add pineapple essence in the cream if required.

SERVE CHILLED
-----------------------------------------------------
Fruit Salad

Description: Fruit salad
Cuisine: Indian Cuisine
Serving: 10 Adults
Ingredients:
Custard powder 3tbsp
Milk 1ltr
Sugar 11/2 cup
Black grapes ½ cup
Pomegranate 1no’s
Banana (robust) 2no’s
Red apple 1 no’s
Procedure:
1. Dice the banana and apple into small desired squares.
2. Take a vessel and boil the milk with sugar.
3. Mix the custard powder in chill milk and make into a thin liquid.
4. When the boiling point has reached, add the custard mixture to the milk.
5. When the milk gets thicker switch off the stove.
6. Chill the custard and the fruits.
Serve by mixing the fruits to the custard mixture chilled.
---------------------------------------------------
Sponge Cake Pudding
Description: Sponge cake Pudding
Cuisine: Indian Cuisine
Serving: 5 Adults
Ingredients:
Sponge cake 1 slab
Condensed milk 1tin
Milk 1/2ltr
Custard pwd 6 spoons
Sugar 1cup
Nuts and fruit chips 1cup
Cream 4tsp
Vanilla essence 1tsp

Procedure:
1. Take a bowl and mix half tin milkmaid to milk.
2. Keep on low flame.
3. Mix the custard pwd in a bowl with little chill milk and add to the mixture.
4. Add sugar; keep stirring for few mnts for the custard to thicken.
5. Switch off the flame. Allow the mixture to cool.
6. Add the remaining milkmaid and vanilla essence and let it cool for a while.
7. Dip the cake in milk and arrange in a pudding tray.
8. Pour the custard on top of the cake and garnish with cream, nuts, and fruit chips.
Chill and serve.
----------------------------------------------------
Gha Jo Pudding or Faluda

Description: china grass Faluda
Cuisine: Indian Cuisine
Serving: 5 Adults
Ingredients:
China grass 10gms
Condensed milk 1/2tin
Milk 1/2ltr
Sugar 3tbsp
Almonds (chopped) few
Vanilla essence 1/2tsp
Color a few drops (any)
Procedure:
1. Soak china grass in water.
2. Keep on fire and stir till the grass is dissolved.
3. Add sugar and keep stirring on low flame.
4. Remove from fire and keep aside.
5. In another vessel add milk and condensed milk boil it.
6. Add vanilla essence and color.
7. Mix with the both the mixtures.
8. Pour the mixture into a flat bottom tray.
9. Sprinkle the chopped almonds and allow the mixture to set.
Cool and cut into diamonds or squares and serve chilled.
-------------------------------------
Chocolate Mousse
Description: Mousse
Cuisine: Western Cuisine
Serving: 2 Adults
Ingredients:
Eggs 2no’s
Dark chocolate 25gms
Castor sugar 20gms
Procedure:
1. Separate the eggs from the egg white.
2. Melt the chocolate on a double boiler by placing chocolate in a pan over a pot of boiling water for indirect heating.
3. Make a meringue with the caster sugar and the egg whites, whipping it with a hand blender till soft peaks form.
4. Mix the egg yolks into a little of the meringue.
5. Now mix this into the melted chocolate very well.
6. Add the rest of the meringue into the mixture.
7. Pour the mixture into the bowl or divide between individual cups or glasses.
8. set in the refrigerator for two hrs
Serve chilled