Rainbow saffron almond milk pudding

Rainbow saffron almond milk pudding

by Bikramjeet Singh
(New Delhi, India )



Ingredients

4 cups milk, 2/8 cup sugar, 5 teaspoons gelatin or agar agar, 6 teaspoons custard powder, 4 teaspoon - almond paste (soak the almonds over night, peel skin and grind to form a fine mixture), 2 teaspoon rosewater, 4 drops kewra essence, 2 teaspoon saffron, 3/4 teaspoon ground cinnamon


Method

. Pour the milk into a medium pot and sprinkle the gelatin over it

. Let the gelatin soft little

. Add sugar, custard powder, almond paste, ground cinnamon and cardamom

. Stir to mix

. Add rose and kewra essence

. Heat this milk on a low flame with wooden spoon until the mixture thickens

. Stirring continuously

. Pour the pudding through a strainer into each mold, chill in refrigerator until firm. It will take 5-6 hours. If you wish you can use one single big mold instead of each small mold

. How to unmold after 5-6 hours, take out the custard from fridge. Loosen the sides with a knife carefully and invert on a plate

. Use gems for decorating

. If you are veggie than use agar agar instead or gelatin veg

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