Rasgulla pudding (Eggless )

Name: Rasgulla pudding (Eggless )
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 3/4 cup full fat milk; 3/4 cup curd; 1/2 cup condensed milk; 1 tablespoon custard powder; 15 small rasgulla; 1/4 teaspoon rose essence; For caramel:; 1/3 cup sugar; 1 tablespoon water

Shampa Das @cook_0205

Mumbai

#masterchef
This is the time Hindu New Year stars , Navaratri is also being celebrated with full swing and enthusiasm . This eggless pudding recipe is perfect for the time .

Shampa Das @cook_0205

Mumbai

#masterchef
This is the time Hindu New Year stars , Navaratri is also being celebrated with full swing and enthusiasm . This eggless pudding recipe is perfect for the time .

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Ingredients

25 minutes

4 servings

3/4 cupfull fat milk
3/4 cupcurd
1/2 cupcondensed milk
1 tablespooncustard powder
15small rasgulla
1/4 teaspoonrose essence
Forcaramel:
1/3 cupsugar
1 tablespoonwater

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Steps

25 minutes

1

Make the caramel first, put the sugar in a pan and add water. Let it melt in low flame. When it starts melting rotate the pan slowly. As you get the amber colour switch off the flame and transfer the caramel in the pudding bowl or mould and keep aside to cool
2

In a mixing bowl take the curd and add the milk and condensed milk into it, beat it with a balloon whisk. Make sure there is no lumps
3

Sieve it. Put few rasgullas in the pudding bowl and pour the mixture into it. Add rest of the rasgullas in the pudding bowl and cover it with aluminum foil
4

In a steamer boil water and put the bowl on the perforated plate and cover it with lid, lower the flame and cook for 25 minutes and switch off the flame
5

Let it come to room temperature and keep it in the fridge for some time and it's ready to serve