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Photo of Bleeding pink by Amrita Dwivedy at BetterButter
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Bleeding pink

Apr-14-2017
Amrita Dwivedy
20 minutes
Prep Time
25 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Orissa
  • Steaming
  • Dessert
  • Healthy

Ingredients Serving: 6

  1. Yoghurt or Hung Curd 1 1/2 cup
  2. Condensed Milk 400gm
  3. Milk 2-4tbsp
  4. Cardamom Powder 1tsp
  5. Almonds, Pistachios and crushed Rose Petals to garnish
  6. For The Pomegranate reduction:
  7. Pomegranate 1 large
  8. Sugar 2tbsp
  9. Water 1/4 Cup
  10. Lemon Juice 1tsp
  11. Cornstarch 1tsp

Instructions

  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.

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