One flavour that I love in my desserts is Gulkand. So here's my version of the perfect Diwali dessert in. gulkand flavour, the smooth and creamy Gulkand Caramel Pudding.
Serves 4
Ingredients
For layer 1:
1.5 cups digestive biscuits, grinded or crushed
3 tbsp salted butter
For layer 2:
1 cup milk
200 ml whipping cream
1/3 cup powdered sugar
2 tbsp gulkand
Few drops of rose essence
Few drops of pink/red colour
1/2 tsp agar agar
For layer 3:
1 cup milk
200 ml whipping cream
1/3 cup powdered sugar
Few drops of vanilla essence
1/2 tsp agar agar
For caramel garnish:
1 cup granulated sugar
Instructions
For the first layer, add butter to crushed digestive biscuits. Mix well and add it at the bottom of each serving glass or bowl. Press it gently.
For the second layer, in a pan whisk milk and cream with gulkand, sugar and agar agar.
Boil the mixture, while continuously whisking.
After it begins to boil, simmer it for 2 minutes and add in rose essence and pink colour.
Then take off from the gas and pour it into the serving glasses over the biscuit layer.
Refrigerate it for 15-20 minutes.
Meanwhile, repeat the same process for the second layer.
Pour the second mixture over the first layer and let it set for 4-5 hours in the fridge.
For the caramelised topping, in a pan add 1 cup sugar and allow it to caramelise.
Once it begins to caramelise, keep stirring it till desired consistency is achieved and it has melted completely.
Switch off the gas and while its still hot, grease the back of a steel paddle or spoon and using another spoon, pour the caramel over it in a zig-zag manner.
This way you can make some caramelised shells.
Garnish them over the Gulkand Pudding.
Your smooth and delicious Gulkand Caramel Pudding is ready!
Nutrition Facts
Per Piece: 257 calories; 18.0 g fat, 20.4 g carbohydrates; 4.4 g protein; 0.3 g fibre.
Gulkand Caramel Pudding Video:
Comments