Indian/Mexican Pudding
by Mrs. Alim
Ingredients
For the Custard
- 3 cups cold milk
- 3 tbsp vanilla custard powder
- 3 tbsp sugar
For the Bread
- 5 bread slices
- Oil for deep frying
For the Sugar Syrup
- 2 cups water
- ½ cup sugar
- 2 tbsp rose water
For Garnishing
- ¼ cup chopped pistachios and cashews
- Edible silver leaf (optional)
Method
1. Prepare the Custard
Mix the milk, sugar, and custard powder. Cook over medium heat, stirring continuously until thick. Set aside.
2. Fry the Bread
Cut each bread slice into 4 pieces and deep-fry until golden brown.
3. Make the Sugar Syrup
Boil the water and sugar for 15 minutes. Add the rose water.
4. Soak the Bread
Add the fried bread to the sugar syrup and cook on low heat until the bread becomes soft and absorbs the syrup.
5. Assemble
In an 8-inch serving bowl, layer:
• ⅓ of the soaked bread
• ⅓ of the custard
• ⅓ of the chopped nuts
Repeat the layers two more times.
6. Garnish & Chill
Top with the remaining nuts and edible silver leaf (optional). Refrigerate for at least 1 hour before serving.