Mawa And Almond Pudding

Cold Sweet Recipes
Ingredients Quantity
Hariali mawa 100 gm (1/2 cup)
Milk 100 ml (1/2 cup)
Eggs 2
Grated almonds or cashew nuts 40 gm (1/2 cup)
Almond essence a few drops
Sugar 75 gm (1/2 cup)
Gelatine 8 gm (1 level tbsp)

Methods to Prepare:
  • Separate egg yolks and whites
  • Blend the mawa, milk, egg yolks, sugar and nuts in the blender for 5 minutes.
  • Add essence. Add dissolved gelatine to the well blended mixture and whip over ice.
  • When the mixture is semi-solid, lightly fold in stiffly beaten egg whites and pour into a greased gelly mould.
  • When set, turn out and garnish with glace cherries and silvered almonds.

Diplomat Pudding

Dessert Recipes
Ingredients Quantity (For 4) Quantity (For 100)
Milk 250 ml 5.75 litre
Gelatine 10 gm 250 gm
Eggs 2 50
Sugar 60 gm 1.35 kg
Sultanas 20 gm 500 gm
Currants 20 gm 500 gm
Angelica 20 gm 500 gm
Wafer biscuits 20 gm 500 gm
Glucose biscuits 20 gm 500 gm
Cherries 20 gm 500 gm

Methods to Prepare:
  • Cream together egg yolks and sugar till light and fluffy.
  • Pour milk over. Return to heat and cook to a custard consistency.
  • Remove from heat. Add gelatine dissolved in a little warm water. Mix well.
  • Cool and fold in stiffly beaten egg whites.
  • Decorate bottom of greased jelly moulds with some angelica and cherries. Fill half.
  • Put a layer of glucose biscuits dipped in fruit juice.
  • Put some currants over. Fill with remaining mixture. Set in refrigerator.
  • Turn out when cold and decorate with wafer biscuits, and remaining fruits.

Tasty Marshmallow Pudding

Cold Sweet Recipes
Ingredients Quantity (For 4) Quantity (For 100)
Eggs 2 50 gm
Gelatine 10 gm 300 gm
Hot water 20 ml 500 ml (about)
Sugar 30 gm 680 gm
Vanilla essence a few drops 20 ml
Pink and green colouring as needed as needed

Methods to Prepare:
  • Separate whites and yolks of eggs carefully. Keep yolks aside for sauce.
  • Whisk whites very stiffly.
  • Add sugar gradually.
  • Dissolve gelatine in warm water and drop by drop to the sugar and egg mixture.
  • Add vanilla essence.
  • Separate in to 3 bowls. Colour one pink, one green, and keep one white.
  • Pour in layers in to wet moulds and chill. Serve with chocolate sauce.

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