Rainbow saffron almond milk pudding

Rainbow saffron almond milk pudding

by Bikramjeet Singh
(New Delhi, India )

4 cups milk
1/4 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

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 of gelatin veg

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