Whosayna’s Mango Pinnacotta Jello Pudding

Name: Whosayna’s Mango Pinnacotta Jello Pudding
Cuisine: Indian
Ingredients: Homemade Jelly:; 1 tbsp Agar agar powder or gelatine; As required Food colour (colour of fruit you are using); 3/4 tsp Citric acid (nimbu ka phhool); 6 tbsp Sugar; 11/2 cup Water; As required Essence (of fruit you are using); 1/2 cup Fruit (chopped), preferably Strawberries, Raspberries or Mangoes; For Pudding:; 1/2 ltr Milk; 1/2 tin Evaporated Milk; 2 cups Double Cream; 1/2 cup Condensed Milk; 1 tsp Vanilla essence; 1 tbsp Agar agar powder or Gelatine

Husseina Nazir @cook_12708392

#eggless

Husseina Nazir @cook_12708392

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Ingredients

Homemade Jelly:
1 tbspAgar agar powder or gelatine
As required Food colour (colour of fruit you are using)
3/4 tspCitric acid (nimbu ka phhool)
6 tbspSugar
11/2 cupWater
As required Essence (of fruit you are using)
1/2 cupFruit (chopped), preferably Strawberries, Raspberries or Mangoes
For Pudding:
1/2 ltrMilk
1/2 tinEvaporated Milk
2 cupsDouble Cream
1/2 cupCondensed Milk
1 tspVanilla essence
1 tbspAgar agar powder or Gelatine

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Steps

1

Take a pot put water add sugar, agar agar powder and citric acid mix well and keep on boil, when it boils remove from flame add fruit essence and fruit. Pour on casserole or dessert bowls or glasses let it cool then chill...
Pudding:
Mix agar agar in little milk till it's dissolved, keep all ingredients on boil except vanilla essence.
Let it boil till bubbles remove from flame add essence let it cool pour on bowls, mould or glasses on which you set the jelly.
2

Let it cool then keep in fridge to set and chill.
NB: Garnish with sliced Strawberries or Mangoes according to jello made.
Can toss the pudding upside down, if used moulds. Then put strawberry or mango chunks on the pinnacotta and serve chilled