Kaki(Persimmon)-jello layer pudding

A 4 layer pudding -  crumble crust, custard ( in 2 colors), caramelised kaki fruit, jelly layers

Ingredients:

Crust:

Digestive biscuits crumbled - 3 cups
Butter softened - 1 cup
Brown sugar - 2 tsp


Custard layer:

Corn flour - 1/2 cup
Milk - 3 cups
Vanilla essence - 1 tsp
Sugar - 4 tbsp
Yellow color - 4 drops
Pineapple essence - 1 tsp

Fruit layer:

Kaki fruit - 2
Brown sugar - 4 tbs
Water

Jelly layer:

Strawberry jelly powder - 5 tbsp
Hot water - 1/2 cup
Cold water - 1/2 cup

Method:


1. Combine biscuit crumble, brown sugar and butter with fingers.

2. Press mixture into springform pan and place in fridge to set.

3. In a pan put brown sugar with little water, when the sugar starts to caramelise add more water and let it boil. Add kaki fruit pieces in to it and cook till it become soft. Drain the fruit and kept aside to cool.

4. Dissolve cornflour in little milk. Put rest of milk and sugar to boil in a sauce pan.

5. Bring heat down, gradually add cornflour mixture to the milk and stir continuously till it thickens.

6. Separate 1/4th of the mixture into another pan and add vanilla essence to the rest.

7. Pour the mixture over the prepared crust.

8. Mix yellow color and pineapple essence to the separated portion of custard and pour over the white layer of custard.

9. Arrange the caramelised fruit over the custard and cover the pan with cling wrap and refrigerate till the custard sets.

10. Dissolve jelly powder in hot water and stir till powder dissolved completely.

11. Add cold water and mix well and let it cool.

12. Pour the cooled jelly mixture over the fruit layer and return to the fridge to chill the jelly is firm.

Orange Spunch Pudding

Ingredients:

Orange juice - 1/2 Cups
Orange zest - 2 Tbsp
Sugar powdered - 3/4 Cups
Butter - 1 Dessert Spoon
Eggs (Separated) - 3
All purpose flour - 3 Dessert Spoons
Milk - 1 Cup


Method:

1. Mix together powdered sugar and butter in a bowl.

2. Beat egg yolks  and mix it to the sugar mixture.

3. Add orange zedge and flour to it and mix well.

4. Add orange juice and milk to the mixture and mix well.

5. Pour the mixture to a greased dish.

6. Beat egg white till it become fluffy and spread it over the mixture.

7. Cook it in a steamer for 20 minutes.

8. Serve chilled.

Skirt n top

Brocade top with white beads detailing.
White self print Skirt with brocade border and blue stone detailing
Blue dupatta with double border( brocade and self print white cloth)

Rusk n Biscuit Pudding

Ingredients:

   

   Unsalted Rusk- 10 Pieces
   For Syrup.
      Sugar              -  1 1/2 Cups
      water               -  2 Cups
      Lemon Juice    -  2-3 Drop
   For Pudding
      Milk                 -  1 ltr
      Flour                - 6 tbsp
      Sugar               - 6 tbsp
      Corn Flour         - 2.5 tbsp
      Vanilla Essence - 3 tsp
       Butter               -  1 tbsp
   For Topping
       Oats Biscuit      -  1 pkt
       Chocolate Biscuit  - 1 pkt


Method:


  For Syrup
      1.Put water and sugar in a saucepan and stir until sugar get dissolved. When the syrup starts boiling,turn down the flame a little. Keep boiling at that heat for at least 20 min more. 5 min later,while the syrup is boiling , add lemon juice.
     2.when the syrup is ready , take  up to 5 min to rest. In the meantime, take a rectangle serving plate and put rusk inside it side by side.
     3. Slowly pour the syrup over the rusk  with the help of a spoon.

      4. On the other hand for pudding , get a deep pot and put milk in it. Then add flour,sugar,corn flour and stir well. Take the mixture on stove, and keep string until thickened. Try not to turn up   the heat of stove. Before taking from the stove, add butter and vanilla essence ,and stir 1 more   min. Turn off the stove, take up to 5 to rest.
      5. Pour the mixture over the rusk and sugar layer.

        6.For topping, powder both the biscuits separately.
        7.Sprinkle oats biscuit and then chocolate biscuit over the dessert.

        8. Cover the desert with a stretch film. Keep it in the refrigerator for 1 night.
            Serve chilled.