Trio Pudding
Top Rated Recipe
Key Details:
prep time: 15 minutes
Cook time: 25 minutes
Difficulty Level: Moderate
Course: Dessert
Cuisine: French
Key Ingredients:
Ghee
Bread slices
Sweet condensed milk
Boondi laddoos
Rabdi
Khoya
Almonds
Pistachios
About Trio Pudding
Table of Contents
Indian style pudding –
absolutely delicious and rich – fit for royalty
- Ghee to deep-fry
- Bread 8 to 10 slices
- Sweet condensed milk 400 gms
- Boondi laddoos, crumbled 5 to 6
Step 1. Preheat the oven to 250º C.
Step 2. Heat ghee in a non-stick pan. Cut bread slices into rectangular pieces, add them to the hot ghee and deep-fry on medium heat till golden. Drain on absorbent paper.
Read MoreIngredients
- Ghee to deep-fry
- Bread 8 to 10 slices
- Sweet condensed milk 400 gms
- Boondi laddoos, crumbled 5 to 6
- Rabdi 1 cup
- Khoya, grated ½ cup
- Almonds, chopped 100 gms
- Pistachios, chopped 4 tbsps
How to Make Trio Pudding (Stepwise Photos)
Method
- Preheat the oven to 250º C.
- Heat ghee in a non-stick pan. Cut bread slices into rectangular pieces, add them to the hot ghee and deep-fry on medium heat till golden. Drain on absorbent paper.
- Spread half the bread pieces in a baking dish. Spread a layer of half condensed milk on top of them, followed by a layer of half the crumbled boondi laddoos and a layer of half the rabdi.
- Cover these layers with remaining fried bread pieces and repeat the layers of remaining condensed milk, boondi laddoos and rabdi. Spread a layer of khoya, almonds and pistachios on top.
- Keep the dish in the preheated oven and bake for 10 minutes.
- Spoon out into serving bowls and serve warm.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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