Preparation time : 15 minutes
Cooking time : 15 minutes
Serves : 8 members
Description
When ever pressed for time and I have to come up with a dessert to entertain guests at home. The mighty caramel pudding is first on my list as it’s easy to make and high in taste. But it’s a very cliche pudding too as the entire world makes it with so many versions of its own. So to break my monotonous cook off and to add a bit of zing to my table spread, I tried adding panner to the pudding . Went ahead with my gut instincts. I was wrong just with one thing of assuming the time to cook the pudding. Other than that I nailed it right. The slight bite that you get from the crumbled panner bits sure was the surprise element ending with raised eyebrows that day in the table.
Paneer caramel pudding
Ingredients for the pudding
Ingredients | Quantity |
|---|---|
| Milk | 1/2 litter |
| Eggs | 5 |
| Sugar | 1 cup |
| Panner ( ricotta cheese ) | 300 grams grated |
| Vanilla essence | 1 teaspoon |
| Cardamom powder | 1/4 teaspoon |
| Cinnamon powder | 1/4 teaspoon |
Ingredients for the caramel
Ingredients | Quantity |
|---|---|
| Sugar | 2 teaspoon |
| Water | 1 teaspoon |
Method
- Heat caramel ingredients together in a pudding mould that can be pressure cooked. Once the sugar melts and starts to brown to a golden colour, remove from heat and cool completely to set for ten minutes.
- Blend eggs, sugar, milk, cardamom powder, cinnamon powder and vanilla essence together until sugar dissolves. Add the grated panner and blitz just for a second or two just to mix well. Make sure you do not grind it.
- Pour this mix over the set caramel. Close with a kid or foil paper. Double boil in a pressure cooker with the weight on for ten minutes in high flame and in low heat for five minutes. Remove from heat and open the pressure cooker only once the whistle sound subsides.
- Remove and cool completely. Place in the refrigerator to chill for four hours. Run a sharp knife around the cooled pudding. Tilt over a flat pate. Cut into pieces and serve chilled.
