Custard Jelly Trifle Pudding

 

           My favorite, this yummy Custard Jelly Trifle pudding hardly takes any time to prepare. Just a little bit of assembling, and you have a surprise dessert in front of you. Few Digestive biscuits, chopped nuts, custard and jelly are layered one over the other. 

          Tastes simply delicious, it is a sure hit at parties. You can always add sponge cake in place of biscuits and some chopped fruits of your choice. However, be sure to make some extra. Do check out a simple step by step pictorial recipe to prepare this amazing dessert. 

• A dozen digestive biscuits or as required
• 500 ml. full fat milk
• 1/4 cup sugar or to taste
• 3 tbsp. custard powder, any flavor
• 1/3 cup sprite or any fruit juice 
• jelly made from 1 pack
• 2-3 tbsp. almonds & pistachios, chopped
• pinch of saffron
• few dry rose petals, slightly crushed

          Mix the custard powder with 1/2 cup milk and keep aside. 

          Bring the milk and sugar to a boil. Lower the flame and simmer for 3-4 minutes. 

         Pour this custard mix into the boiling milk gently and keep stirring continuously till it starts getting thicker. Leave aside to cool for a while before refrigerating it.

          Prepare the jelly according to the instructions given on the pack. Leave aside to cool and then refrigerate. Slice them into small cubes. 

          To serve, take few small glass serving bowls and line the surface with few biscuits in each of them.

          Pour the sprite or orange juice over it to keep it moist. Layer with some jelly cubes and some chopped nuts.

          Now layer with some of the prepared custard, followed by more of the jelly cubes.  

         Garnish with the remaining nuts, saffron strands and dry rose petals.  Serve chilled.

Line the surface small glass serving bowls with the few biscuits. Pour the sprite or orange juice over it to keep it moist.

               Layer with some jelly cubes & some chopped nuts.

               Layer with some of the prepared custard, 

followed by more of the jelly cubes. Garnish with the remaining nuts, saffron strands and dry rose petals. 

                        Serve chilled.

Mango Pudding

 

               If you are a mango lover like me, then do try this extremely easy recipe of Mango Pudding. You will simply love it. I added jaggery instead of sugar / condensed milk to give a healthy twist. They are a perfect summer dessert. Serve them chilled with all the toppings. 

              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. So check out my version of this yummy Pudding prepared with mango, jaggery and corn flour. It tastes simply awesome and mouth watering. Do check out the step by step pictorial recipe to prepare this healthy summer treat.

          

            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 full use of the mango season and prepare in large batches to be devoured as and when you feel like. 

• 1 mango, roughly chopped
• 1/4 cup jaggery powder
• 1/4 cup cornflour
• 1/2 cup water
• pinch of saffron soaked in 1 tbsp. water
• 1/4 tsp. cardamom powder
• 2-3 tbsp. ghee
• 1 tsp. chopped pistachios
• few mango cubes, chopped pistachios & dry rose petals to garnish

          Blend the mango, jaggery, 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 pistachios. 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 silicone molds and set aside to cool down. Then refrigerate for an hour. 

          Garnish with mango cubes, pistachios and dry rose petals. Enjoy this amazing chilled pudding as an after-meal dessert or as and when desired. 

Blend the mango, jaggery, corn flour & water into a smooth puree. Transfer the contents to a pan. 

Add the saffron water, cardamom powder & chopped pistachios. Simmer on a low flame by stirring continuously. 

                          Add a tsp. of ghee at intervals.

                       Cook till the pudding leaves the sides of the pan. 

Transfer to silicone moulds & set aside to cool down. Then refrigerate for an hour. 

                    Garnish with mango cubes, pistachios and dry rose petals. 

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

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. 

Mango Sago & Yoghurt Pudding

 

            Check out my version of this no-cook yummy Pudding prepared with mango puree, soaked sago, yoghurt and condensed milk. I garnished with few mango cubes, chopped nuts, few saffron strands and mint. 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 fusion treat. It is a perfect party recipe and can also be served during festive or any special occasions. So check out the step by step pictorial recipe to prepare this awesome chilled summer treat.

• 1 mango, pureed
• 1/4 cup sago, soaked overnight
• pinch of saffron soaked in 2 tbsp. water for an hour
• 3 tbsp. yoghurt, whisked
• 3 tbsp. condensed milk
• 1 tsp. chopped pistachios and almonds
• 1/4 tsp. cardamom powder
• 1 tsp. kewra water
• few mango cubes, chopped nuts, saffron strands and mint leaf to garnish

          In a mixing bowl, transfer the mango puree, followed by the drained sago, saffron water, yoghurt, condensed milk, chopped nuts, cardamom powder and kewra water one after the other. 

          Give it a gentle mix and refrigerate for an hour. Spoon into individual glasses and garnish with mango cubes, chopped nuts, few saffron strands and mint. 

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

          

                      In a mixing bowl, transfer the mango puree, 

                          followed by the drained sago, saffron water, 

                           yoghurt,  

                           condensed milk, 

                          chopped nuts, 

cardamom powder and kewra water one after the other.  Give it a gentle mix & refrigerate for an hour.

Spoon into individual glasses & garnish with mango cubes, chopped nuts, few saffron strands and mint. 

           

Enjoy this yummy pudding chilled as an after meal dessert or as & when desired.

Dragon Fruit Pudding

 

                How about some sweet indulgence? So let me share a yummy pudding made of Dragon Fruit. It makes for a perfect summer treat. Be sure to have them chilled. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it. 

                 I simply love to dig into this soft and melt-in-the-mouth delicacy. Garnish as desired with some chopped Dragon fruit pieces and voila!! You have a yummy fuss-free dessert in a jiffy. Enjoy as and when desired or as an after-meal dessert.

             If you are a Dragon Fruit lover, then do try this extremely easy recipe. You will simply love it. Make in large batches to be devoured as and when you feel like. They are a perfect summer dessert. Serve them chilled with all the toppings. 

• 1 cup Dragon fruit puree
• 1 cup milk
• 1/2 cup condensed milk
• 1 tbsp. corn flour mixed with 1/2 cup water
• pinch of saffron soaked in 1 tbsp. water
• few Dragon fruit pieces
• 1 tsp. chopped pistachios
• few dry rose petals & few strands of saffron

          In a pan simmer the Dragon fruit puree on a low flame till all the moisture has evaporated.

           Add the milk, followed by the condensed milk, corn flour slurry and saffron water. Simmer on a low flame by continuously stirring till it thickens.

          Transfer to a greased cake tin / mold and keep aside to cool down. Then refrigerate for 2-3 hours.

          Invert it on a serving plate and garnish with Dragon fruit pieces, chopped pistachios, dry rose petals and saffron strands. Enjoy as an after-meal dessert or as and when desired.

In a pan simmer the Dragon fruit puree on a low flame till all the moisture has evaporated.

                          Add the milk,

                         followed by the condensed milk,

                             corn flour slurry 

and saffron water. Simmer on a low flame by continuously stirring till it thickens.

Transfer to a greased cake tin / mold & keep aside to cool down. Then refrigerate for 2-3 hours.

Invert it on a serving plate & garnish with Dragon fruit pieces, chopped pistachios, dry rose petals & saffron strands. 

                Enjoy as an after-meal dessert or as and when desired.