Can you believe that we had almost a week off and it went off in a jiffy? Sometimes it is so tough to believe that time can go so fast. It feels like Ramadan had just started and it got over too soon. Eid was declared late on Monday night, literally driving the whole country into frenzy. The main reason was that from long it was being said that Ramadan may have 30 days, and it felt very certain. We were out at that moment and were caught up in that madness. I guess I better not reminisce how the day went by, so much that on Eid day, we all were so tired that we ended up sleeping through the whole afternoon and having to resort to outside food for lunch. 😀
I guess it is the first time that I haven’t cooked for Eid. But I must say it was an experience. I wouldn’t say it was a memorable holiday, since we hardly moved out anywhere and we were all in our comfortable vicinity. But that doesn’t mean that I was relaxed. There was enough happening at home itself, that it consumed my time. One plus point is that yesterday I spent time with two of my college mates till late, and definitely had a quite relaxed time, with lots of food! I have been eating literally crappy the past week, so I can’t wait to get back to eating better and getting back to schedule in the coming days, InShaAllah…
This was one of the very few things I cooked during Eid. I hope you saw the latest update on the Paal Pizhinjathu, which I thought was imperative to be made and clicked, to give it a much needed uplift. I thought since the mango season is ongoing, I better post it now rather than keep it for later. 🙂 It is a very easy pudding, that can be made with ingredients in the house and tastes so good, that you wouldn’t want to stop eating.
There are quite a lot of mangoes now in the market, though price wise they are still on the higher side. I found out that my girls only eat mangoes that are sweet and smooth, and tend to reject anything with even slight tartness and fibre. It is sometimes really frustrating. These Badami mangoes that I had got were quite sweet but not sweet to their expectations, so I decided to convert it to this bread pudding. First of all there was hardly any work involved and I was shocked at the end result. Since the mango layer was a little flowy, it felt like eating a milk cake. My cousins did comment that it would have been tastier if it was a cake layer instead of bread, but then at times, you need to amp down the richness in desserts at times. 😀 Do give it a try if you are looking at a lazy dessert, and I am sure you will enjoy it! Off to the recipe…
- 2 medium mangoes, peeled and chopped
- ½ can condensed milk
- 1 cup milk
- ½ cup water
- 1 tsp mango essence (optional)
- 125 ml pack thick cream
- 8 slices bread
- Blend half the mango along with the condensed milk, milk, water and mango essence if using till smooth.
- Cut the edges of the bread.
- In an 8 inch pan, pour ⅓ of the mango sauce. Line four slices of bread.
- Pour ⅓ of the sauce. Squeeze the cream over it and sprinkle the remaining slices of mango.
- Top with the rest of the bread and pour the remaining sauce all over it. Tap gently to settle.
- Allow it to rest in the fridge for a couple of hours.
- Serve and enjoy!
You can substitute the bread slices with cake to make it more rich.
Garnish it with pistachios for an extra crunch.