Name: Rainbow \Saffron Almond Milk Pudding recipe by Bikramjeet Singh at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 4 cups milk; 2/8 cup sugar; 5 teaspoons gelatin or agar agar; 6 teaspoons custard powder; 4 teaspoon almond paste ( soak the almonds over night, peel skin and grind to form a fine mixture); 2 teaspoon rosewater; 4 drops kewra essence; 2 teaspoon saffron; 3/4 teaspoon ground cinnamon

ABOUT Rainbow \Saffron Almond Milk Pudding RECIPE

Rainbow saffron milk pudding is made of germs, saffron, almond, milk, custard powder, gelatine and cinnamon.

Ingredients Serving: 8

4 cups milk
2/8 cup sugar
5 teaspoons gelatin or agar agar
6 teaspoons custard powder
4 teaspoon almond paste ( soak the almonds over night, peel skin and grind to form a fine mixture)
2 teaspoon rosewater
4 drops kewra essence
2 teaspoon saffron
3/4 teaspoon ground cinnamon

Instructions

Pour the milk into a medium pot and sprinkle the gelatin over it.
Let the gelatin become soft little.
Add sugar, custard powder, almond paste, ground cinnamon and cardamom.
Stir to mix.
Add rose and kewra essence.
Heat this milk on a low flame with wooden spoon until the mixture thickens.
Stirring continuously pour the pudding through a strainer into each mold, chill in refrigerator until firm. It will take 5-6 hours. If you wish you can use one single big mold instead of each small mold.
After 5-6 hours, take out the custard from fridge. Loosen the sides with a knife carefully and invert on a plate.
Use gems for decorating.
If you are a vegetarian than use agar agar or veg gelatin.

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