Kifaya Pudding | Pistachio Layered Pudding
Servings 6
Ingredients
- 10 digestive biscuits
- 50 gm melted butter
- 1/2 cup shelled pistachios packed
- 300 ml whipping cream
- 100 gm white chocolate melted
- 1/4 cup condensed milk adjust to sweetness
- 3-4 drops of pistachio essence didn't use but recommended
- 1 large mango diced (I used 250 gm canned mango)
- 1 cup frozen or fresh strawberries diced
- Crushed cookies and/or pistachios for topping
Instructions
- Keep 6 serving glasses ready.
- Powder the biscuits. Rub in the melted butter. Spread equally into the serving glasses.
- Keep a small portion of the diced strawberry for topping and distribute the rest equally into all the cups.
- Powder the pistachios just till done. Do not process too much, otherwise it would be come butter. Set aside.
- Whip the cream until soft. Add the white chocolate, condensed milk, pistachio powder and essence if using and beat till combined.
- Divide into half. Distribute the first half equally into the six cups.
- Keep a small portion of the diced mango for topping and distribute the remaining equally into all cups.
- Top with the remaining pistachio cream into the cups.
- Distribute the reserved strawberry and mango on the top as decoration. Sprinkle with crushed cookies and/or pistachios.
- Allow it to rest in the fridge for at least 2 hours or until serving. Serve cold.
Notes
The pudding I made was with minimum sweetness. Adjust the quantity of condensed milk or add icing sugar while whipping the cream for more sweetness.