Vanilla Pudding
Ingredients
3 big cups - Milk
3 slices of Bread (weight of bread 120 gms) sometimes the size of bread
varies so weight would make it easier
2 teaspoons - Sugar
1 teaspoon - Vanilla Essence
10 -15 - Cashewnuts (broken into medium size pieces)
Eggs- 3
Method:
- Heat the milk (not to boiling point). Add sugar to it and
keep stirring till it dissolves. (For chocolate pudding you can add the cocoa powder now itself.)
- Crumble the bread into fine pieces. Add the pieces to the hot milk and allow it to soak for an hour.
- In the meantime take a thick flat heavy bottomed vessel. In it put 3 to 4 glasses of
water. On a raised height place another flat botomed vessel to which
ghee has been added sparingly.
- Beat the eggs till they reach peak consistency.While gradually adding
the egg to the milk bread mixture, crumble the bread pieces with your
fingers till the mixture forms a homogenous one. Should not keep mixing
for a long time other wise the air incorporated will collapse.Pour it in
the vessel in which ghee has been applied. Spread the cashewnut
pieces. Now keep it in the thick heavy flat bottomed vessel on a raised
height.
- Cover the vessel in which the mixture has been poured.Now the
bigger vessel(i.e the thick flat heavy bottomed vessel)has to be covered
also. Put the gas on
and when the water starts boiling simmer the gas and steam for half an
hour.
- Remove from fire. Cover it by keeping the lid slightly open. Allow it
to cool. Refrigerate and serve chilled.
- Cut it into small pieces before serving.
Variation;For the chocolate pudding add one and a half tablespoons of
cocoa powder.
