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Preparation Time : 10
Cook Time : 25
Total Time : 35
400 ml full fat milk
300 g plain yoghurt
350 ml condensed milk
1 tsp vanilla extract
1 tablespoons chopped pistachio
4 tablespoons sugar
2 tablespoons water
For the caramel -In a sauce pan add sugar and water. Stir until the sugar dissolves.
Heat the sugar syrup for caramelizing in a sauce pan over a medium low heat.
Once it starts caramelizing do not stir. When it reached a nice golden colour, remove from flame.
Pour the prepared caramel into ramekins or into mould. Let it set aside.
For milk pudding -In a blender jar add plain yoghurt, condensed milk,vanilla extract and blend it for a few second. Then add milk to it and again blend well.
Now strain it into a bowl for the perfect smooth texture.
Now pour this mixture into the prepared ramekins or mould. And cover the ramekins with an aluminium foil.
Now in a pressure cooker Add water and put stand. Once water is boiling, place the prepared ramekins in it and close the lid.
Bake it about 5-6 whistle. Once done, let it cool and refrigerate it for 1 hour.
After one hour place a plate over the pan, then slowly turn it upside down.Garnish with some chopped pistachio and Serve chilled.
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