Rose pudding

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Preparation time : 20 minutes
Cooking time      : 10 minutes + 6 to 8 hours of setting in the refrigerator.
Serves                : 6 members


My stress booster is sure cooking and having fun. Times when I feel really frustrated with things around. I just walk strait to the kitchen and start cooking some thing depending on my mood on that particular day. Every one knows this habit of mine and they just let be alone with out disturbing. On one such day, I walk into the kitchen to find just milk alone. I pair it with sugar, rose water, gulkand and china grass. It looks to cliche with no glamour at all. I peep out of my window to see a few roses bloomed in the garden. I add the petals to bring in a eye popping colour. Pour it into silicon moulds and place in the refrigerator to set. De – moulded the rose pudding and wolla… there was my new stress booster invention pudding that was made to cheer my soul. Cook yourself happy is my magic mantra . In fact, my kids make fun of me asking ” mom, when will you get stressed so that we can have some good food.”


Milk1/2 litter
Saffron1 pinch
Gulkand2 tablespoons
Sugar4 tablespoons or to taste
Rose petals1 tablespoon chopped + few to garnish
Honey2 tablespoons
Rose water1 teaspoon
China grass / agar agar10 grams
Oil1 teaspoon to grease
Almond flakesfew to garnish


  • Soak the china grass with 1 cup water for ten minutes.
  • Boil milk with sugar. Remove from heat and add soaked china grass. Mix well over heat, until the China grass dissolves. Add gulkand, honey and saffron into the milk and mix well.
  • Top with chopped rose petals and rose water. Mix well. Pour into greased pudding bowls. Place in the refrigerator for eight hour or more to set.
  • Transfer the set pudding into a plate by tilting it over a plate. Sprinkle rose petals and almond flakes. serve chilled.

Butter scotch pudding

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Preparation time : 20 minutes
Cooking time      : 20 minutes + setting in the refrigerator over night
Serves                : 8 members


This pudding recipe that was shared to me by my father-in-laws younger brothers wife sara amma and it is one among the first few recipes,I learnt to make as a new bride. My first few trials were a flop as the custard part always went wrong with me getting lumps and other few times i did not beat the egg whites to stiff which ended up in a mess. My trial and errors sure did help me learn more about making perfect desserts which requires you to be precise with the ingredients used,following the method religiously and having all the required ingredients at room temperature or as mentioned in the recipe. Making a dessert is not like our every day cooking of mixing and matching ingredients together. It’s technically sound and you need a lot of patience to see and taste the final product too. It’s a snap to master. I  love the textures in this pudding of its soft and smooth bottom and the crunchy crispy caramelised  butter scotch nuts on top. I always end up adding more nuts on top that results in an explosion of different textures. Get ready to experience absolute luxury that’s scrumptious.

Ingredients for the pudding:

Butter1 teaspoon
Sugar1 teaspoon
Milk2 tins measured with the condensed milk tin
Condensed milk1 tin
Vanilla essence few drops


  • Heat a pan adding butter. Once butter melts,add sugar and caramelize to a golden color. Remove the pan from heat.
  • Add the milk and mix well. Replace it over heat again and bring to boil for five minutes.
  • Add the condensed milk and boil further for two minutes. Remove the pan from heat.
  • Separate the egg yolks and egg whites. Beat the yolks to creamy texture.
  • Add the beaten yolks to the milk mixture and mix well. Then replace it over low flame and keep stirring until it gets to a creamy custard consistency with no lumps.
  • Add vanilla essence and mix well. Remove from heat and set aside to cool.
  • Beat the egg whites to stiff in a clean bowl with the help of an electric egg beater. Add the stiff egg whites in batches to the cooked milk mixture and combine well.
  • Pour the pudding mixture into desired pudding tray or bowls. Place in the refrigerator for six hours or over night to set.

Ingredients for butter scotch nuts : 

Sugar 1/4 cup
Cashew nuts4 tablespoons
Almonds4 tablespoons

Method :

  • Caramelize sugar in a hot pan to golden in color.
  • Add the nuts and mix well. Pour over a butter greased flat plate. Cool completely for 15 minutes to set.
  • Break the set butter scotch nuts and crush them coarsely.

How to proceed :

  • Sprinkle the coarse butter scotch powder generously over the set pudding just before serving. serve chilled.

Palak poori

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Preparation time  : 30 minutes
Cooking time       : 1 minute – 40 seconds for  each poori deep fried
Serves                 : 3  members


Nothing excites me more than an edible gift. I get two huge bunches of organic home grown spinach from one of my co – sisters. I did not want to use them the cliche regular way. So here is what I ended up doing with them. Yes, I made palak poories for breakfast. Trust me, I was flattered with the smiles at the breakfast table. The green eye popping colour sure did do its bit of magic. The best part being the taste of palak not felt at all. What a genius cheats way to make children eat their greens. Well, I don’t have such trouble at home as my three kids ( including hubby dear ) are fond of their greens and veggies. I shared these images with my co – sister, she was over whelmed and appreciated me a lot. What more do you need when people say you did pure justice to the organic jewel.

Palak poori


Flour / Maida1 cup
Wheat flour1 cup
Spinach1 bunch cleaned
Saltto taste
Water1/2 cup
oil1 tablespoon + to deep fry


  • Boil the spinach with 1/4 cup water and salt to taste to done. Cool completely and blend to smooth purée.
  • Mix together flour, wheat flour and salt to taste. Add the spinach purée and mix well.
  • Top with one tablespoon of oil. Knead and sprinkle water if required to get a smooth elastic dough. Keep aside for ten minutes.
  • Heat oil to deep fry. Make small lemon size balls out of the smooth dough. Sprinkle flour on a work surface.
  • Flatten on lemon size ball and with the help of a rolling pin roll into Palm size discs of even thickness about 1/4 inch thick.
  • Do the same to all the dough balls.
  • Deep fry the spinach poories in medium hot oil to puffed up and green colour. Drain and serve with curry of choice.


Chickoo pudding

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Preparation time : 30 minutes
Cooking time       : 10 minutes + 3 hours setting time in the fridge .
Serves                 : 5 members


This year my chickoo plant at home surprised me by giving triple the amount of fruits it usually does. As always, I shared it with friends and relatives. Still, having loads of left over’s, I was left to make good use of these beauties. I did make ice cream with a few which was a smashing hit. So this time it had to be a pudding. Our family eid milan get together of nearly 60 members was coming up as well. I made good use by trying this recipe that came up to mind. At the eid Milan lunch get together, once the dessert’s were tasted. I could see every one relishing the chickoo pudding, followed with recipe please. The best part, the small amount of left overs also vanished away in seconds with all of them wanting a share to take away. Such a simple recipe with yumminess over loaded. I have planned to try the same with other fruits as well. Let’s see the results.
Before that, give a try to this recipe and let me know the results please.


Chikoo purée1 cup
Chickoo chopped1 cup
Cream1 cup
Milk1 cup
China grass / agar agar10 grams
Water1 cup
Sugar1 cup or more to taste
Salta pinch


  • Soak China grass in water for ten minutes. Bring the soaked China grass to boil. Cook until the China grass has dissolved completely. Add sugar and milk. mix well to dissolve. Remove from heat and strain.
  • Mix in the chikoo purée, chikoo pieces to the strained milk mixture. Add the cream and a pinch of salt. mix well. Taste and adjust sweetness.
  • Pour into a pudding bowl. Place in the refrigerator to set for three hours or more. Serve chilled.


Tropical pudding

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Preparation time : 10 minutes
Cooking time      : 1 -2 minutes + setting time in the refrigerator for 6 hours or overnight
Serves                 : 6-8 members

Sending over food to people who really cook well gets me loose on my knees and if it’s to my father-in-laws place it’s even worse. Every year in the holy month of Ramadan, I make sure to share biriyani with all my close and dear ones. This year I just wanted to surprise every one with a dessert, snack and a main course instead. This dessert was sent over to my father-in-laws elder brother and younger brothers homes. As the entire holy month of Ramadan was extremely hot and humid, I wanted to make a dessert that was light with no eggs and less sugar. I was going through all my recipe links and I saw the tropical punch mock tail link that has ripe mangoes, tender coconut and palm fruit in it. The bulb moment… with a splash of spark in my mind, why not make a pudding with this same combination?? Tender coconut pudding is a regular at home which I can make when blind folded as well… I just added ripe mango bits and crushed Palm fruits to my regular tender coconut pudding. The results were too good with the recipe being asked from both my father-in-laws place. The little remains at home was relished by me alone.. Enjoying that moment of having it all for myself and not to share.. (Shame less, greedy, greedy me)

condensed milk 1 cup
tender coconut water 1 cup + 1/4 cup to soak the gelatin
milk 1 cup
Vegetarian gelatin 3 and a 1/2 tea spoons
Tender coconut flesh of 1 tender coconut
Ripe mango 1 peeled and chopped
Palm fruits 8 peeled and crushed with hands


  • Soak gelatin in a microwave safe bowl with 1/4 cup tender coconut water. Set aside to bloom for 5 minutes.
  • Blend tender coconut water, milk and condensed milk together. Pour into wide vessel. Mix in the tender coconut flesh, chopped mangoes and crushed palm fruits. Mix well.
  • Microwave the bloomed gelatin for 30 seconds to dissolve. Cool to room temperature.
  • Mix the cooled gelatin into the tropical pudding mix and pour into a pudding tray or individual cups.
  • Place in the refrigerator to set for six hours or overnight and serve chilled.


  • In case you don’t have a microwave, you can Double boil the gelatin till dissolved and gets to a liquid running consistency. Cool completely and use.