Tuesday, December 21, 2010

Rose Pudding For A Merry Christmas

After so many years of cooking you tend to forget what you cooked, when you cooked or for whom you cooked, unless some one reminds you of the same. I was greatly touched when Little Sonny fondly remembered one of my dishes he had relished in his younger days ( 'bread soaked in rose milk' as he put it),while speaking on a long distance call.
Rose Pudding! That was it! It was one of the home made desserts my children enjoyed after a hard days work at school. Impelled by nostalgia I once again prepared this pudding for the Christmas post.
Bread - 1/2 a loaf ( Chopped into small bits) plus three whole slices
Butter - 2 tbsps
Milk - 1/4 lit ( boiled and cooled )
Rose syrup - 3 tbsps

1. Heat butter and roast the bread pieces till they become golden in colour.
2. Toast the three whole slices of bread with little more butter and keep them aside.
3. Mix rose syrup and cool milk together to make rose milk, adding sugar if needed.
4. Soak the fried bread pieces in the rose milk.

Milk - 3/4 lit
Butter - 2 tbsps
Custard powder - 6 tbsps
Sugar - 2 cups
Rose syrup - 3 tbsps
1. Whisk custard powder, sugar and 1 cup of milk together.
2. Heat the remaining milk with butter.
3. When the milk starts to boil blend in the custard powder sugar milk mixture, stirring all the time to avoid lumps.
4. When the custard powder gets cooked and the custard beomes shiny switch off the flame.
5. Whisk together rose syrup and custard when it starts cooling.
1. Black seedless raisins - 100 gms
2. Glazed cherries - 100 gms
3. Blanched almonds and Gulkhand - for decoration
1. Grease a bowl with butter and spread a layer of bread pieces soaked in rose milk.
2. Sprinkle a layer of raisins on top of the bread layer.
3. Spread one more layer of bread and top it with cherries.
4. Cover with another layer of rose milk bread.
5. Pour half of the custard over the last layer.
6. Dip the toasted bread slices in custard and arrange in such a way that the entire surface of the pudding is covered. This layer will help to hold the pudding together when it is turned over.

7. Spread the remaining custard evenly on the bread slice layer and chill the pudding covered, preferably over night.
8. Cover the mouth of the bowl with a flat plate and turn it over to release the pudding.
9. Gently remove the bowl.
10. Top with blanched almonds and blobs of gulkhand.

Beat two table spoons of rose syrup with 2 cups of condensed milk and enjoy the rose sauce with sliced Rose Pudding.

I am sending this post to notyet100's Christmas 2010 event!

9 Post your Comments:

Priya Suresh said...

Woww very pinky pudding, sooo tempting.

jayasree said...

Wow... something new to me. Though it looks like lot of work, I think its worth the effort, especially for a festive treat

YOSEE said...

How nice ! A designer trifle pudding !

Priya dharshini said...

Bread and milk in rose syrup...slurp..luks yummyerti

Hari Chandana P said...

Looks very delicious !!

notyet100 said...

yum this looks,nice colour too,.
will be glad if u send this for the jingle event

veena said...

yummmm!!!!!!11love the colour. as priya has rightly said, it is very tempting

Sunijaga said...

looks so nice.


notyet100 said...

thanks for sending this for the event