ARABIAN MANGO PUDDINGS

-
ARABIAN MANGO PUDDINGS:-
Ingredients :-
Milk - 1 litre
Sugar-250 gm
Rosewater - 10 ml
Cornflour-30ml
Mango puree-50ml
Pomegranate seeds-5gm
Almound slice Roasted-10gm

Method of preparation:-
1.Boil the milk and add sugar mix well then add the rose water
2.once milk get fully boiled add a cornflour and mix well after that pour in glass bowl set in chiller for 45 min
3.After it's set pour the mango puree at the top of the pudding and set for 20 min in chiller
4.Finally take the glass garnished with pomegranates seed and almond flakes serve.

Arabian Ramadan desserts

Enjoy!!!

Comments

Post a Comment

Popular posts from this blog

Mirror glaze Recipes

-
Image
Mirror glaze Recipe:- Ingredients :- 20g Gelatin Powder (200 Bloom)120g Water (For the Gelatin)280g Liquid Glucose300g Sugar150g Water200g Sweetened Condensed Milk300g White Chocolate,Food colouring of Your Choice Methods:- Add your gelatin and water to a bowl and stir to combine. Set to one side.Boil the sugar, water, and glucose until it hits 103C. Once it has, take it off the heat, and whisk in the gelatin. Once combined, add the condensed milk and whisk again.Pour this mixture over a heat proof bowl which has your white chocolate in it (chopped up nice and small) and stir until everything is melted and incorporated.Add this mixture to a jug along with your food colouring. Blend for about 1-2m very gently, not moving the stick blender otherwise this will create air bubbles. Leave to cool, stirring occasionally to prevent a skin and pour over your cake at 28-30C.
Read more

Cocount Bounty

-
Image
Ingredients :- Cooking cream - 1litre Sugar-600gm Liquid Glucose - 600gm Cocount powder - 1kg 500 For Ganache:- Fresh cream - 500ml Dark chocolate coverture  chips- 500gm Milk compound chocolate chips - 500gm Butter - 100gm Method :- 1.First make ganache Take a big bowl pour fresh cream start to boil . After boil add the two kinds of chocolate mix well by useing wooden spoon after chocolate melt add butter mix well and keep it seperate 2.Then take a another bowl pour the glucose in slow fire. After gulcose melt add the cooking cream and sugar mix well until sugar melt.  3.Finally add the Cocount powder along with gulcose and mix well by useing hand.  4.Then take a tray and put the Cocount mixture and spread on  it in same level. 5.After that keep it in refrigerator for 1 hour. 6.After set well remove from refrigerator and pour the ganache at the top and keep in Freezer until its set.  7.once its set remove from  the tray. And cut into cubes and serve.  Enjoy!!! Dear Friends kindly foll
Read more

Choco caramel popcorncake

-
Image
Ingredients:- Chocolate cake:- Eggs 2 nos Oil 115gm Vanilla 5 gm Cocoa powder 75gm Salt 5gm Castor sugar 225 gm Hot water 130 gm For popcorn infused milk:- Corn kernels 100 gm Oil 1 tsp Butter unsalted 15gm Whole milk 800 gm For brown butter popcorn cream:- Flour 55gm Butter 225gm Salt 5 gm Milk 390 gm Butter 350 gm Vanilla 5 gm For caramel popcorn Coen kernels 100 gm Oil 1Tsp Butter 15gm Salt 2 gram Sugar 200 gm Water 80 gm Butter 200 gm INSTRUCTIONS   for chocolate cake layers Preheat your fan oven to 160°C (325°F) or 175°C (350°F) if you're not using a fan oven. Grease and line with parchment paper three 6" round cake tins. Alternatively, you can use two 8" cake tins. In a medium bowl sift together flour, cocoa powder, baking powder and salt. Add sugars, whisk until combined and set aside. In a small bowl or a measuring jug, whisk together eggs, vegetable oil, sour cream and vanilla extract. These are your wet ingredients. In a small pot, bring your water to a boil or
Read more