Muskmelon Pudding

 

          This is a super easy and a yummy fuss-free dessert, where very few ingredients goes into dishing out this amazing pudding. I flavored it with cardamom powder and saffron. It makes for a perfect summer treat. Be sure to have them chilled and serve along with chopped muskmelon and chopped nuts. So check out my version of this yummy Pudding prepared with muskmelon, condensed milk and corn flour. It tastes simply awesome and mouth watering. 

          

            This amazing and healthy concoction can be relished as an after meal dessert or anytime you wish to enjoy this comforting dessert. 

             It is a perfect party recipe and can also be served during festive or any special occasions. 

             I simply love to dig into this light and melt-in-the-mouth chilled summer treat. Make in large batches to be devoured as and when you feel like. 

• 1 cup chopped muskmelon
• 1/4 cup condensed milk
• 1/4 cup corn flour
• pinch of saffron soaked in 1 tbsp. water
• 1/4 tsp. cardamom powder
• 1/2 cup water
• 2-3 tbsp. ghee
• 1 tbsp. chopped nuts
• few chopped muskmelon & chopped nuts to garnish

          Blend the chopped muskmelon, condensed milk, corn flour and water into a smooth batter like consistency. 

          Transfer the contents to a pan. Add the saffron water, cardamom powder and the chopped nuts. Simmer on a low flame by stirring continuously. 

          Add a tsp. of ghee at intervals and cook till the pudding leaves the sides of the pan. 

          Transfer to a greased plate / bowl and set aside to cool down. Then refrigerate for an hour. 

          Then cut into slices and garnish with chopped muskmelon and nuts. 

          Enjoy this amazing chilled pudding as an after-meal dessert or as and when desired. 

Caramel Egg Pudding

         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 and rose water, but you may use vanilla essence instead. This steamed version is melt-in-the-mouth delicacy. It can also be baked in an oven. Do chill to serve along with chopped pistachios or any garnishing of your choice. So check the step by step pictorial recipe to prepare this Caramel Egg Pudding.

• 3 eggs, whisked
• 1 & 1/2 cups milk
• 1/2 cup condensed milk
• 1/2 tsp. cardamom powder
• 1 tsp. rose water
• 1/4 cup sugar
• 2 tbsp water
• 1 tbsp. chopped pistachios

          Whisk the milk, condensed milk, cardamom powder and rose water. Add the whisked eggs and combine well. Strain the egg mixture and keep aside.

          For the caramel sauce - Take a pan and add the sugar and water. On a medium flame melt the sugar till its colour changes to dark brown.

          Immediately pour in a greased steel tiffin box / ramekin and swirl it around a bit. Keep it aside for a minute for it to set.

          Meanwhile pour some water into a pot / steamer / pressure cooker and place a stand on it. Bring it to a boil. 

          Now pour the milk-egg mix into the tiffin box. Cover it with a lid / aluminum foil and place it in the pot. Put the lid on.

          Steam for 25-30 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 edge and invert it over a plate. Serve, chilled, garnished with chopped pistachios.

                                Whisk the eggs. 

 
                        Whisk milk, condensed milk, cardamom powder & rose water. Add 
                         whisked eggs & combine well. 

                                 Strain and keep aside.

                     Caramel sauce - Take a pan & add sugar. On a medium flame melt sugar
                     till the colour changes to dark brown.

                  Immediately pour in a greased steel tiffin box / ramekin & swirl it around. 
                  Keep it aside for a minute for it to set.

                  Meanwhile pour some water into a pot / steamer / pressure cooker & place
                  a stand on it. Bring it to a boil. Now pour milk-egg mix into the tiffin box. 

                 Cover it with a lid / aluminum foil & place it in the pot. Steam for 25-30 min.
                 on a low flame. When it cools down a bit, refrigerate for an hour.

                          Invert it over a plate & serve, garnished with chopped pistachios.