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2 packets - china grass
1 packet vegetable jelly orange flavour
100 g vanilla custard powder
250 g vanilla ice-cream
2 tbsp fresh thick curds
2 cups fresh cream
1.5 cups sugar, powdered
3-4 slices day-old white bread, crust removed
1 orange, fresh segments, skin, seeds removed
a few drops vanilla essence
a few drops green food colour
How to Make Layered Pudding
Dissolve each packet of crushed china grass separately in 2 cups of hot water each.
Dissolve jelly in 1 cup of boiling water.
Run bread briefly in a small mixer to make fine crumbs.
Add 2 drops of green color, 1/2 cup sugar and allow it to run for a few seconds.
The green color will blend evenly in the bread.
Spread this mixture in an 8-inch square transparent pudding bowl.
Heat dissolved china grass (the first cup) till transparent.
Pour evenly over the bread mixture and allow it to set in chiller for 25 minutes.
Meanwhile, beat together, half an ice-cream, half a cream, 1/2 cup sugar, curds, till smooth and light.
Add vanilla essence.
Similarly, dissolve the other cup of china grass.
Pour over green layer while still thick.
Spread evenly with spatula to get smooth finish.
Return to freezer, allow to set firmly.
Beat remaining cream jelly, ice-cream till creamy.
Pour over set white layer.
Allow to set softly.
Arrange segments over softly set jelly and allow to set firmly.
Before serving, remove from fridge. (about 15 minutes before)
Serve in well-cut diamonds or squares.
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