This is a super easy and a yummy dessert. Very few ingredients goes into dishing out this amazing pudding. I flavored it with cardamom powder, rose water and saffron. However, you may use vanilla essence instead.
This steamed version is a melt-in-the-mouth delicacy. Do chill to serve along with chopped pistachios and almonds or any garnishing of your choice. So check out the step by step pictorial recipe to prepare this comforting Steamed Egg Pudding.
- 2 eggs, whisked
- 1/4 cup castor sugar
- 1/2 cup full fat milk
- 1/4 tsp. cardamom powder
- 1 tsp. rose water
- pinch of saffron
- 1 tsp. chopped pistachios & chopped almonds to garnish
- few strands of saffron to garnish
- few dry rose petals to garnish
In a bowl, take the eggs and sugar. Whisk well with a fork. Add milk and give it another whisk. Strain the egg mixture onto a greased steel tiffin box.
Add cardamom powder, rose water and saffron. Mix well and close with a lid or cover with an aluminum foil.
Meanwhile pour some water into a pot / steamer / pressure cooker and place a stand on it. Bring it to a boil.
Now place the tiffin box over the stand. Cover the pot and steam for 25 minutes on a low flame.
Do the tooth pick test to see if it's done. When it cools down a bit, refrigerate for an hour.
While serving, run a knife around the edges and invert it over a plate. Serve, chilled, garnished with chopped pistachios, almonds, saffron and dry rose petals.
In a bowl, take the eggs and sugar.
Whisk well with a fork.
Add milk and give it another whisk.
Strain the egg mixture onto a greased steel tiffin box.
Pour some water into a pot & place a stand on it. Bring it to a boil.
Place the tiffin box over the stand. and steam for 25 minutes on a low flame.
Cover the pot & steam for 25 minutes on a low flame.
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