Apple Pudding

Source:

Mrs. Meera Sathish


Ingredients:

Milk - 1 litre

Apple - 1

China Grass - 20 gm

Milkmaid - 400 ml (1 tin)

Sugar - 5 tbsp

Vanilla Essence - 1/2 tsp


Method:

1.  Boil milk in a vessel.

2. Take 1/2 cup of the boiled milk, soak the finely cut china grass bits, close the vessel with a lid and keep aside for half an hour.

3.   In a heavy bottomed vessel, add the rest of the boiled milk and the china grass soaked milk and mix well until combined and no crystals are left.

4.  To this, add milkmaid and sugar and bring to a boil keeping on medium flame.  Mix well and switch off flame.  Allow to cool.

5.  Chop the apple into fine pieces.  Dip in salt water, remove immediately, and add to the pudding mixture.  Mix well until combined.

6.  Add vanilla essence and stir well.

7.  Pour in a flat tray and allow set in fridge (not in freezer) for 1 to 2 hours or until set.


To Make Praline:

Sugar - 1/4 cup

Cashewnuts/Almonds - 6 or 7

Heat sugar in a kadai on a low flame for a minute.  Do not add water or do not stir.  When it turns dissolve and turns golden brown, add the cashewnuts and mix.  Immediately pour on a wooden plank or a plate greased with oil.  Allow to cool and harden.  Break into pieces and powder coarsely in mixie.

To Serve:

Scoop the set pudding in serving cups, sprinkle the coarsely powdered praline on top, and serve chilled.


My Notes:

Set pudding in individual cups/bowls, sprinkle praline on top, and serve.