Sometimes we make certain recipes mainly because it looks pretty. The taste comes secondary in such cases. But when beauty means tastes (not brains in this case 😉 ), then it does make a difference. That is what I have always felt about this recipe that I am sharing with you today. This post also becomes a part of the AtoZ Cooking Challenge hosted by Vidya and Jolly. The letter for this month is “M” and I chose “milk” as the ingredient. Since a huge part of this pudding is milk, there is nothing better that I would want to share!
This is one of the first recipes that I had tried when the cooking bug hit me, apart from the Malai Chicken, of course! I was actually intrigued about how the medley of jelly and milk pudding would taste like. Ramadan is usually considered to be the best time to try such puddings, since you are famished during the Iftar time and you crave for some kind of sugar rush. My soft corner for the Jelly Custard did make me feel that we would love this as a family. And love, we did. The first time I made it, totally sticking to the recipe and the whole pudding flew off the tray, with no remaining trace. Over the years, I have made this dish several times for potlucks and home parties, only to be well accepted by kids and adults alike. However, it never got a chance to be on the blog. And finally it is here!
The only change that this pudding has undergone from my first trial to now, is the milk pudding layer has gone from being jelly like to mushy like. I like the milk layer to be soft and creating a different contrast with the harder jelly layer. To do that, I have used lesser gelatin to set the milk layer. This actually makes it a little tough to cut the pudding into exact slices, but nevertheless I feel the difference in the texture is a lovely play in the mouth. The soft milk pudding and the hard fruity tasting jelly seems to be a very interesting medley of flavors. What more, it is a very pretty looking dessert for any table and really easy to make too…
I have used three types of jelly. It is best to use them in different flavors and colors so that the contrast will really show out in the dessert. Unlike the usual packet instructions for the jelly, you use only half the water so that you literally have chewy pieces to deal with. After it sets, you prepare the milk pudding and allow it to cool down. Then you cut the jelly into squares and toss them up into the setting dish. I have used a silicon cake pan. I have used bundt pans and simple square glass pans before. Always make sure that the milk pudding is at room temperature so that it doesn’t bleed the jelly colors and toss it up. It may look a little messy, but will still taste good. The milk pudding however, won’t stay white. This pudding needs a little bit of patience, albeit the easiness of it! After a few hours of setting, you will have a beauty on the table that you can admire, and then a delicious pudding to indulge in. Off to the recipe…
- 3 x 80 gm jelly packs (I used lime, raspberry and mango)
- 1½ cup hot water
- 1½ cup ice cold water
- ½ tin condensed milk
- 125 ml cream
- ½ cup milk
- 1 tsp vanilla extract
- ½ cup water
- 1 tbsp gelatin (refer notes)
- Empty the jelly packs into three different boxes.
- Pour half cup hot water and whisk well. Then add half cup cold water and mix till the jelly is all melted and settled.
- Do this process with all jellies. Close and store in fridge till set.
- Heat the water in the microwave till hot. Melt the gelatin in it. Set aside.
- In a saucepan, whisk together the condensed milk, cream and milk. Bring to heat.
- As the mixture gets heated, add the gelatin water and whisk well. Heat till the gelatin is all melted - do not boil. Switch off and add the vanilla.
- Allow the mixture to come to room temperature.
- In a silicon pan, cut the jelly into cubes and scatter them all over. Pour over the milk mixture. Allow it to set in the fridge for at least two hours.
- Flip the pudding onto a serving plate. Slice and serve.