BUTTERSCOTCH PUDDING

By Byte IT  |  18th Feb 2019  |  
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  • Photo of BUTTERSCOTCH PUDDING by Byte IT at BetterButter
BUTTERSCOTCH PUDDINGby Byte IT
  • Prep Time

    30

    mins
  • Cook Time

    0

    mins
  • Serves

    10

    People

0

0

About BUTTERSCOTCH PUDDING Recipe

No meal is complete without a delicious, mouth watering dessert and what's better to have than a pudding. Here is the recipe of nutty smooth butterscotch pudding. Do give it a try.

BUTTERSCOTCH PUDDING

Ingredients to make BUTTERSCOTCH PUDDING

  • For Chinagrass Melting 
  • 1. Chinagrass  -  8 grams    
  • 2. water  - 1 cup
  • For Nuts   
  • 1. Badam or cashew nuts - 3 tbspn  
  • 2. sugar  -  2 tbspn 
  • 3. water  -  1 tspn 
  • For pudding
  • 1. Milk  -  500 ml
  • 2. sugar  - 3/4 cup
  • 3. Condensed milk  - as per your sweet
  • 4. Unsalted butter  -  50gm
  • 5. Vanilla essence  - 1/2 tspn
  • 6. water - 3 tbspn

How to make BUTTERSCOTCH PUDDING

  1. Soak chinagrass in water for about 15 minutes.
  2. For Nuts         * Heat sugar and water in a pan and let it melt.         * When it is completely melted add the badam or cashew nuts and heat it on low flame till it slightly changes colour and a nice smell of roasted nuts come out.         * Immediately pour it to a butterpaper and spread.         * When cooled and become hard, break it to pieces and pulse it in a mixer to crush it.
  3. For butterscotch pudding       * Melt soaked chinagrass on low flame.       * Meanwhile heat 3/4 cup sugar and 3 tbspn water in a deep pan.       * When it is completely melted and colour changes to brown, switch off the flame and add butter and stir continuously.       * Switch on the flame and add milk and stir continuously till the butterscotch melts completely on low flame.       * Add condensed milk and mix well.       * Add vanilla essence and melted chinagrass to it. Combine well.       * Let it cook for 2 minutes over medium low flame stirring continuously.        * Switch off the flame and pour this on a pudding tray. Add half of the crushed nuts to it.        * Cool it completely and refregerate it for 3 or 4 hours. Garnish it with remaining crushed nuts. Serve chilled.

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