Sandesh Pudding
Cooks in
Serves 8-10
Ingredients
- Ingredients for Pudding
- Milk, full cream - 1lt
- Eggs - 5
- Sugar - 1 cup
- Channa/Paneer, crumbled - 300gm
- Vanilla Essence - 1 tsp
- Cardamom, crushed into powder - 1/4 tsp
- Cinnamon, crushed into powder - 1/4 tsp
- Ingredients for Caramel Sauce
- Sugar - 1/4 Cup
Directions
- Heat 1/4 cup of sugar with 1 tsp of water in a pan to melt it. Pour the caramelized sugar into a flat round mold and let it cool. Mix the Eggs, Sugar in a bowl and blend it till the sugar dissolves. Add the milk, cardamom powder, cinnamon powder and vanilla essence to the mixture and blend it further till the mixture is smooth
- Add half the crumbled channa/ paneer into the mixture and stir it in softly so that the paneer crumbles don\'t turn into fine pieces
- Pour the mixture onto the glass bowl containing the caramelized sugar
- Pour the remaining half of the crumbled chenna/ paneer on top of the mixture so that the chenna layer can form a base once the pudding is turned upside down
- Steam it either by baking or using a pressure cooker (it should take about 30 minutes in the latter)
- If you are baking
- Preheat the oven to 350 F or 180 C
- Place the mold with the mixture in a large, deep baking pan. Pour hot water into the baking pan till it is about 1\" below the rim of the mold
- Bake it for 45 minutes (you can test whether the pudding is done by inserting a toothpick in the center of the pudding. If it comes out clean it means that the pudding is done)
- Serving
- Place a plate over the mold and turn the pudding gently onto the plate. The caramel side should be up. Sprinkle the hundreds-and-thousands
- Serve the sandesh pudding chilled as you cut them into individual pieces. Savor the caramel sauce pouring out!
