Saturday, November 28, 2009


Milk - 2 litre
Vanilla Custard Powder - 3 tbs
Vanilla Essence -1 1/2tsp
Gelatin - 1tbs
Sugar - 5 to 8 tbs
Fresh Cream - 2 cup
Ice Water - ½ cup

How To Prepare:

1. Take ½ cup of ice water and put 1 tbs of gelatin into it and mix well. keep it in side.
2. Take ½ cup of milk (not Boiled) and add 3 tabs of Vanilla Custard Powder into it and mix well then keep it aside.
3. Take a Nonstick Pan ,heat it ,and put the rest of milk into the pan and ,add 5 to 8tbs of sugar into this and mix well the mixture at a low flame and wait for the milk to get boil.
4. After boiling put the gelatin mixture in the pan and mix it, then add the Vanilla Custard Powder which had already prepared in plain milk into the boiling texture and also add 1 tbs of Vanilla essence and mix all the things along very well.
5. Put off the flame and take the pan from burner and keep it under fan for 10 minutes to get little cold.
6. Add 2 cup of Fresh Cream into this cold texture and slowly mix it well.
7. Take a Square Glass dish and Put the whole texture into the glass dish and keep it inside the freezer for 1 ½ hours and after that take it out and keep the dish in normal refrigerator.
8. You can cut the pieces in square, rectangle or whatever shape you like.
9. For Garnishing you can put almonds and broken cashews on the top of Vanilla Custard Pudding.