Thursday, 24 October 2013

Jalebi Pudding


Sugar:1/2 cup
Milk:3 cups
Saffron:1 pinch


Cut jalebis into half.
Arrange them at the base of a greased pudding dish.
Beat together sugar and eggs, then gradually add milk.
You can use a blender also.
Add saffron. 
Pour the milk mixture over jalebis.
Cover and place the pudding dish in a pan with enough water to come halfway up the sides of the jalebi dish.
Bake in preheated (180C) oven until the custard is set.
Remove cover and continue baking until a golden crust is formed on the surface of the pudding.
Remove from the oven.
Refrigerate for 2-3 hours.
Serve it.

For pressure cooker:
Grease a steel container.
Pour the mix.
Keep a stand on pressure cooker.
Place the tightly closed container.
Pour water in the cooker below the level of the lid of the container(approx.2 cups)
Close the lid of the cooker without the whistle.
Cook for 40-45 minutes in medium flame.
Check it,cook for another 4-5 minutes,if requires.
Remove from the container.
Refrigerate for 2-3 hours.


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