Bleeding pink | How to make Bleeding pink

0 reviews
Rate It!
ByAmrita Dwivedy
Created on 14th Apr 2017
  • Bleeding pink, How to make Bleeding pink
Bleeding pinkby Amrita Dwivedy
  • Bleeding pink | How to make Bleeding pink (7 likes)

  • 0 reviews
    Rate It!
  • By Amrita Dwivedy
    Created on 14th Apr 2017

About Bleeding pink

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 an aromatic, flavorful and delicious dish which is very much popular in Orissa. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Bleeding pink is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Bleeding pink at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 20 minute for the preparation and 25 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Bleeding pink by Amrita Dwivedy in step by step with pictures so you can easily learn how to cook the perfect Bleeding pink at your home without any difficulties. Bleeding pink is one of the representative dishes of Orissa which you can serve in any special occasions.

  • Prep Time20mins
  • Cook Time25mins
  • Serves6People
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.

Reviews for Bleeding pink (0)