Chocolate Pudding

Ingredients :

1. Milk - 2 Cups
2. Milkmiad - 1 Tin
3. Cocoa Powder- 4tbsp
4. Sugar- 3 tbsp 
5. Butter -50 gram
6. China grass - 10 grams
7. Water- 1 Cup

For Garnishing

1. Cherries - 10 Nos
2. Grated almonds and cahsew- few
3. Honey- 2tbsp as required
4. Chocolate Sauce- 2 tbsp as required

How to Cook 

1. Mix milk, milkmiad , cocoa powder ,sugar ( 3 tbsp )  and blend it well.
2. Melt butter in a pan. Add the milk- milk maid mixture and stir the mixtre on low flame.
3. Make sure you keep on stirring the mixture until it start to thicken.  ( It will take around 20 to 25 mintes )
4. Soak the china grass in 1 cup water and keep this aside for half n hour.
5. After half n hour , double boil the chinagrass till it completely dissovle.
6. Let the milk milkmiad mixture and the china grass cool.
7. After sometime mix both mixture well and keep it aside for half n hour to set.
8. After half  n hour , when u slighly press the mixture it would be like you press on a sponge. 
9. Refrigerate it for 3 hours.

Chocolate Orange pudding

Ingredients :

1. Milk - 2 Cups
2. Milkmiad - 1 Tin
3. Cocoa Powder- 4tbsp
4. Sugar- 3 tbsp 
5. Butter -50 gram
6. Cream - 200 ml 
7. Orange Juice- 5 tbsp
8. Orange  peel - 4  tbsp ( take each orange pods and remove the skin of the orange pod and take the inner peel  )
9. Sugar- 2 tbsp for mixing with cream
10. China Grass- 10 gram
11. Water- 1 Cup

For Garnishing

1. Cherries - 10 Nos
2. Grated almonds and cahsew- few
3. Honey- 2tbsp as required
4. Chocolate Sauce- 2 tbsp as required

How to Cook 

1. Mix milk, milkmiad , cocoa powder ,sugar ( 3 tbsp )  and blend it well.
2. Melt butter in a pan. Add the milk- milk maid mixture and stir the mixtre on low flame.
3. Make sure you keep on stirring the mixture until it start to thicken.  ( It will take around 20 to 25 mintes )
4. Soak the china grass in 1 cup water and keep this aside for half n hour.
5. After half n hour , double boil the chinagrass till it completely dissovle.
6. Let the milk milkmiad mixture and the china grass cool.
7. After sometime mix both mixture well and keep it aside for half n hour to set.
8. After half  n hour , when u slighly press the mixture it would be like you press on a sponge. 
9. Refrigerate it for 3 hours.
10. Mix the cream , orange peel and orange juice and beat it well.
11. Transfer to a bowl .
12. Refrigerate it for 3 hours.

How to serve.

1. Transfer a layer of the chocolate pudding to a bowl.
2. Add a scoop of the cream over the pudding.
3. Spread the scoop with a spoon.
4. Add another layer of chocolate pudding.
5. Add a scoop of cream.
6. Add a cherry over it.
7. Spread the grated nuts over the pudding.
8. Decorate with honey and chocolate sauce.

PEACH TRIFLE PUDDING

I tried this trifle pudding with peaches, chocolate icecream and orange jello mix. It came out so well. I always  loved the combination of oranges and chocolate ever since i started having  the chocolates with orange flavour . So i tried this combination and came out so well. Please try !!!

Ingredients  for Peach Pudding

1. Canned peaches - 500 grams
2. Milk- 1/2 litre
3. Cream-170 gram
4. Sugar- 1 glass
5. Milkmaid-1 tin
6. Chinagrass- 15 grams
7. Water - as required to soakchina grass - 1 glass minimum,
8. Nutmeg powder- a pinch 
9. Saffron - a pinch

How to Cook the Peach Pudding

1. Separate the peaches from the canned solution.Keep the solution aside.
2. Mash  the peaches  well.
3. Mix the mashed peaches with the solution and keep this aside. ( I took 1 peach halve for the decoration )
4. In a heavy bottomed saucepan , pour the milk and bring to boil.
5. When the milk come to boil , add the cream and milkmaid.Stir the mixture on medium flame for 15 minutes.
6. Adjust the flame and again stir for  5 to 10 minutes till it start to thicken.( I check the consistency by moving the mixture with a spoon. While moving the mixture with the spoon, we will be able to see the bottom of the pan , you will see the solution getting separated from the sides.)
7. Double boil the china grass till it fully dissolves.
8. Mix the china grass solution with the milk milk-maid mixture, Make sure you mix them both before they get cold.
9. After sometime, you will see it will start to thicken .(within 2 minutes)
10. Now add the mashed peaches.Keep this aside for 20 minutes.
11. After 20 minutes, press with a spoon and you will feel it started to thicken.
12. Keep it in freezer for 2 hours.
13. After 2 hours , place in normal refrigerator.
14. Decorate with sliced peach halves .

Ingredients for the trifle

1. Orange jello  - 1 packet
2. Chocolate icecream.
3. Cashewnuts, Raisins , Almonds - 1 Cup
4. Cornflakes- 1 /2 Cup 
5. Fresh peaches cut lengthwise
6. Hersheys chocolate sauce - as required

How to Cook the Trifle

1. I used the orange jello mix.
2. Add 1 cup boiling water to the  jello mix powder . Stir  for 2 minutes  till it completelty disssolve. 
3. Add 1 cup cold water to the mixture and mix it well.
4. Transfer to the pouring dish . Refrigerate it for 4 hours.
5. After 4 hours the jello will be ready.

6.  I garnished the jelly over the peach pudding to give a layer 2.

7.  Refirgerate it for 1 hour.
8. Grind the cashewnuts , raisins and almonds in a mixie for 1 round.
9. Crish the cornflakes with hand
10. Mix the mixture with  crushed cornflakes.

Now for the trifle :

1. Get ready with the serving bowls.
2. Transfer the peach jello pudding into the bowls.
3. Add a scoop of chocolate icecream.
4. Garnish with peaches.
5. Add the grinded nuts & cornflakes over the scoop of icecream.
6. At last pour the chocolate sauce.
7. Serve Chilled.

Peach Cream Pudding

I love desserts , puddings a lot. So this time i tried with a different fruit, peaches. I bought the del monte's peach halves,  which are precooked. 

Ingredients :

1. Canned peaches - 500 grams
2. Milk- 1/2 litre
3. Cream-170 gram
4. Sugar- 1 glass
5. Milkmaid-1 tin
6. Chinagrass- 15 grams
7. Water - as required to soakchina grass - 1 glass minimum,
8. Nutmeg powder- a pinch 
9. Saffron - a pinch

How to Cook:

1. Separate the peaches from the canned solution.Keep the solution aside.
2. Mash  the peaches  well.
3. Mix the mashed peaches with the solution and keep this aside. ( I took 1 peach halve for the decoration )
4. In a heavy bottomed saucepan , pour the milk and bring to boil.
5. When the milk come to boil , add the cream and milkmaid.Stir the mixture on medium flame for 15 minutes.
6. Adjust the flame and again stir for  5 to 10 minutes till it start to thicken.( I check the consistency by moving the mixture with a spoon. While moving the mixture with the spoon, we will be able to see the bottom of the pan , you will see the solution getting separated from the sides.)
7. Double boil the china grass till it fully dissolves.
8. Mix the china grass solution with the milk milk-maid mixture, Make sure you mix them both before they get cold.
9. After sometime, you will see it will start to thicken .(within 2 minutes)
10. Now add the mashed peaches.Keep this aside for 20 minutes.
11. After 20 minutes, press with a spoon and you will feel it started to thicken.
12. Keep it in freezer for 2 hours.
13. After 2 hours , place in normal refrigerator.
14. Decorate with sliced peach halves .

Mango pudding

This pudding is to be best made in Mango season during when we get very ripe  mangoes..Since now it is off season i had to mix mango pieces with sugar to get a sweet taste.

Ingredients

1. Mango pieces - 1 1/2 cup
2. Milkmaid- 1/2 tin
3. Milk- 1 cup
4. Water- 1/2 cup
5. China grass- 5 grams
6. Cream 3 tbsp
7. Sugar - 6 tbsp

How to Cook:

1. Mix the mango pieces with 6 tbsp sugar .Keep aside  in fridge overnight .
2. Add the mango pieces to a mixie  and grind it quicky.It should not be a paste form. .
3. Double boil the Chinagrass till it fully dissolves.
4. Boil the milk.When the milk come to boil add the milkmaid, cream and stir for 10 minutes.
5. Mix the chinagrass solution and milk- milkmiad mixture. Make sure you mix it when both the milk milkmaid mixture and chinagrass solution are hot.Let it cool.
6. After 20 minutes , when it is cool , add the mango  mixture. keep it aside for half an hour. 
7. After half an hour , it will start to thicken.
8. Garnish with cherries.
9. Refrigerate it for 3 hours.

Papaya Pudding

I tried this recipe for a change. Those who love the taste of papaya will like this .

Ingredients:

1. Ripe papaya - chopped to pieces- 2 cups
2. MilkMaid-  1 tin
3. Milk- 1/2 cup
4. China Grass- 5 grams
5. Water- 1/2 Cup
6. Sugar- 6 tbsp

How To Cook

1. Mix the papaya pieces with 4 tb sugar and 1/2 cup water.Keep aside for 2 hours.
2. Cook the papaya for 5 minutes.Keep it aside.
3. When it cool down , add to a mixie  and grind to a paste form .
4. Double boil the Chinagrass till it fully dissolves.
5. Mix the milk maid and milk .Boil milk milkmaid mixture.
6. Mix the chinagrass solution and milk- milkmiad mixture. Make sure you mix it when both the milk milkmaid mixture and chinagrass solution are hot.Let it cool.
7. After 20 minutes , when it is cool , add the papaya mixture. keep it aside for half an hour. 
8. After half an hour , it will start to thicken.
9. Garnish with cherries.
10. Refrigerate it for 3 hours.
11. Serve chilled.

Note : When you use the papaya, please make sure you use only the inner very very ripe part. Please avoid the outer layers especially layers near to the skin of papaya.
Adding vanilla essence adds taste to the pudding.
If you want a very light flavour of papaya , add only 1 cup.
IF the papaya is very ripe , please reduce milkmaid to 1/2 tin and use 1 cup milk instead.

Elaneer pudding / Karikke pudding/Tender Coconut Pudding

In kerala , we  have lot of coconuts. We use coconut in different forms.We use the young coconuts for making this pudding.Tender coconuts are very healthy  and nutritious.It is  composed of sugar , minerals, vitamin  C, electrolyte - potassium, amino acids, anti oxidants  It is given to patients having diarrhea.It is a healthy drink given to pregnant women too.

Ingredients

1. Elaneer/ karikke pieces/ Tender coconut pulp - 2 cups
2. Elaneer water / karikkum vellam/Tender coconut water- 2 cups
3. China grass- 10 grams
4. Milkmaid- 1 tin
5. Milk- 1 1/2 cup
6. Water- 1/2 glass
7. Sugar- 4 tbsp
8. Coconut grated- 1/2 cup

How to Cook :

1 . Mix the coconut pulp and coconut water in a mixie just to mix it. It should not be grinded too much , we should get the pulp to bite in the pudding.

MIX ELANEER AND ELANEER PULP WELL

2 .   Mix the milkmaid with the milk, 2 tbsp sugar  and boil it.

MIX MILKMAID WITH MILK

3 . Soak the chinagrass in 1/2  glass water  for 15 minutes..Double boil the chinagrass in a bowl till it dissloves completely ( When you start to double boil chinagrass, keep another bowl of water for boiling.Approximately when the water in the another boil start to boil , china grass would be fully dissolved and ready to be used).

4. Mix the chinagrass into the milk milkmaid mixture. Always make sure you mix these when both the milk and chinagrass solution  are hot.

MIX CHINA GRASS SOLUTION , MILKMILKMAID

 5.Let the mixture cool .

6. Mix the coconut water into the milk milkmaid mixture . Mix it well . Keep aside for 20 minutes.
7. It will start to thicken.

SET ASIDE FOR 20 MINUTES AND IT WILL START TO THICKEN

8 Heat a pan and  put the grated coconut ,2 tbsp sugar. Fry it in low flame till it start to turn brown.
9.Garnish the pudding with the fried coconuts.
9.Refrigerate it for 3 hours. 

AFTER REFRIGERATING FOR 2 HOURS.

Note: When you mix milk and milkmaid  if you do like this , it is better. Boil the milk.When the milk come to boil add the milkmaid and stir for 10 minutes.

PINEAPPLE BISCUIT PUDDING

Ingredients:

1. Marie Biscuits  - 1 packet 
2. Egg - 1 No
3. Pineapple Chopped- 2 Cups
4. Sugar syrup - 1 cup ( Use 3 tbsp Sugar )
5. Butter- 100 grams
6. Powdered Sugar- 100 Grams
7. Vanila Essence - 1 tsp
8. Milk Maid- 1/4 cup
9. Milk- 1/4 cup

How To Cook

1. Mix the chopped pineapple in  1 Cup sugar solution a , keep it aside for 3  hours.
2. After 3 hours cook the pineapple in the same sugar solution. Add little water if necessary.
3. Take out the cooked pineapple out of the syrup and keep it aside.
4. Dip each biscuit in the pineapple syrup and set it in the base of the pudding dish to get a layer 1 .( the pudding dish should be flat one )
5. Separate the egg yolk and beat it well . Add the powdered sugar and the butter into it . Beat it once again to get foam like consistency.
6. Add the egg white milk , milkmaid , pineapple pieces and mix well.
7. Pour this to the top of the biscuit to form the layer 2.
8. Again dip the marie biscuit  into the pineapple syrup and add this to the pudding dish to form layer 3. 
9. Do the same till the biscuits and chopped pineapple, milk, milkmaid mixture gets over.
10. Refrigerate it for 3 hours
11. Garnish with cherries .
12. Serve 

Note : if any left over pineapple syrup is there, pour it gently over the pudding .it adds taste to the pudding.

Chocolate Biscuit Pudding

Ingredients

1. Marie Biscuit - 1 pack
2. Milk - 1 pack
3. Sugar- 6 Tbsp
4. Corn flour- 3 Tbsp
5. Cocoa Powder- 3 Tbsp
6. Coffee Powder - 3 Tbsp
7. Milk Maid- 1/2 tin
8. Cashew Nuts, Dates , Almonds for garnishing.

How To Cook.

1. Mix coffee powder in 1 cup warm water and keep  it aside.
2. Dip the Marie biscuit in coffee syrup on both sides and layer them in a serving bowl.
3. Mix cocoa powder , cornflour , milkmaid and mix it well .Make sure not to form lumps.
4. Heat milk in a bowl.
5. When the milk boils , add cornflour paste into it .
6. Go on kneading the milk till it starts thickening. ( like custard) 
7. Pour this over the layered biscuits.
8. Garnish with nuts and dates.
9. Refrigerate it for 3 hours and serve desired

Pineapple Mousse

The pineapple mousse is a very  tasty pudding. There is no egg in this recipe. Addition of Lemon gives a special taste with milkmaid . It is a medium sweet recipe.

Ingredients 

1. Fresh Pineapple Chopped  -  1  1/2 Cup  /   ( Canned Pineapple - 1 tin )
2. Condensed Milk  - 1/2 tin
3. Ordinary Milk- 1/4 Cup
4. Lemon Juice - 3 tsp
5. Powdered Sugar  - 1 tbsp
6. Gelatin - 2tsp
7. Pineapple syrup
8. Pineapple essence - 5 drops

 How to Cook

1: Take a bowl and mix the pineapple with 1/2 cup  water and 3 tbsp sugar , Keep aside for  5 to 6 hours. 

2: After 6 hours, add 1/4 cup water and cook the pineapple for 20 minutes on  low flame.

3: Keep aside for cooling.

4: Strain the mixture to  separate the pineapple syrup from pineapple pieces.

5: Grind the pineapple pieces just for 1 round and keep it aside.

6: Mix the gelatin with half cup water in a small bowl. Keep the bowl with gelatin in another bowl with water. Cook over low heat, stirring continuously, till it dissolves.

Gelatin Dissolved

 7:In a bowl, beat the condensed milk till light and creamy.

8:Mix the condensed milk with 1/4 Cup milk.

 9:In another bowl, mix the lemon juice with half a cup of pineapple syrup from the tin. 

 10:Add  semi grinded  pineapple and the pineapple syrup mixed with lemon to the condensed milk.

 11:Pour the gelatin solution into the condensed milk mixture stirring continuously.

12:Freeze the mixture for half an hour . 

13:After half an hour , add pineapple essence and sugar powder. Again mix it well.( You can mix using mixie as well )

14:Pour into a serving dish and freeze for 4 hours or till set. 

 

15 Your yummy pineapple mossie is ready.Serve Chilled.