Bleeding pink | How to make Bleeding pink

By Amrita Dwivedy  |  14th Apr 2017  |  
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  • Bleeding pink, How to make Bleeding pink
Bleeding pinkby Amrita Dwivedy
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About Bleeding pink Recipe

This alluring dessert is a recreation of traditional bhapa doi. Steaming gives it all together a different texture and the sauce which gives a deception of strawberry or rose syrup is actually made up of pomegranate arils which give a surprise element to the dessert.

Bleeding pink is one dish which makes its accompaniments tastier. With the right mix of flavours, Bleeding pink has always been everyone's favourite. This recipe by Amrita Dwivedy is the perfect one to try at home for your family. The Bleeding pink recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Bleeding pink is 20 minutes and the time taken for cooking is 25 minutes. This is recipe of Bleeding pink is perfect to serve 6 people. Bleeding pink is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Bleeding pink. So do try it next time and share your experience of cooking Bleeding pink by commenting on this page below!

Bleeding pink

Ingredients to make Bleeding pink

  • yoghurt or Hung Curd 1 1/2 cup
  • Condensed Milk 400gm
  • Milk 2-4tbsp
  • cardamom Powder 1tsp
  • Almonds, pistachios and crushed Rose Petals to garnish
  • For The pomegranate reduction:
  • pomegranate 1 large
  • sugar 2tbsp
  • water 1/4 Cup
  • lemon Juice 1tsp
  • Cornstarch 1tsp

How to make Bleeding pink

  1. Prepare hung curd by using a muslin cloth hanging from a height so that the water content is removed.
  2. In a mixing bowl, whisk together the condensed milk and hung curd.
  3. Add cardamom powder in the mixture. Mix well so that no lumps remain
  4. Divide yogurt mixture among two large pudding mould or four small ramekins as per your choice.
  5. Place mould in the pressure cooker.Steam for 25-30 minutes or till yogurt is set, but slightly jiggly in the center.
  6. Remove and cool down to room temperature. You can cover and chill in the refrigerator for better results.
  7. Prepare pomegranate syrup when the pudding is in the steamer/pressure cooker.
  8. Dissolve cornstarch in a tablespoon of water and set side.
  9. Remove the pomegranate arils and blend them together. Add enough water to make at least a cup of juice. Strain this mixture and discard the seeds.
  10. Take pomegranate juice, sugar and lemon juice in a saucepan. Bring to a boil, add the cornstarch slurry and simmer for 4-5 minutes or till sauce thickens slightly.
  11. Taste and adjust sweetness accordingly. Cool this down and store in a glass jar in the refrigerator till needed.
  12. To serve the pudding, top each with some crushed nuts and rose petals.

My Tip:

To ensure a well-set pudding, you can also add one tsp of cornstarch. Instead of preparing a pomegranate sauce, you can top the pudding with chopped fresh fruits of choice. You can also top the pudding with just nuts and maybe even saffron. Instead of steaming, you can also bake the pudding in the oven for 30 mins.

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