Baked Indian Pudding

A traditionally rich and classy Indian pudding, made with indian mithai easily available on hand.. I have always had english puddings with cake, custard and fruits.. Its the first time that i have tried out this baked indian pudding and trust me it turned out yumm.. Nothing can beat this Indian pudding.. Its a classic way of presenting an Indian dessert..

The base is that of fried bread, drizzled with rabdi, topped with boondi laddo, again rabdi and finished with mawa... Baked to perfection...

Recipe Source : Food Food

Ingredients:

5-6 bread slices

Ghee for shallow frying bread

6-8 motichur laddoos

1 cup rabdi (either home made or store bought)

1/2 cup mawa (click here for instant mawa recipe)

3-4tbsp almonds silvered for garnishing

Method: Heat ghee in a pan.. Cut bread slices in squares using a cutter and shallow fry on both sides till brown and crisp..Grease a baking tray and also the cutters from all four sides... Again arrange the fried bread squares in the cutter.. Drizzle 1/2 cup rabdi over the bread so that it is completely covered.. Spread a layer of crushed motichur laddoos on top.. Cover completely.. Again drizzle remaining rabdi on top.. Sprinkle mawa on top.. Preheat oven at 180c.. Once preheated bake this dessert at 180c for 20mins or till the mawa is browned on top.. Sprinkle almonds and bake for another 2mins only so that it gets roasted.. Remove from oven.. Cool for 5mins, demould using a knife and serve..

Note: You can alternatively layer this pudding even in a glass baking dish..

                                          Cut bread into squares using a cutter

                                           All ingredients assembled

                                          Fried bread squares

                                             Greased baking tray and cutters

                                            Arrange fried bread squares back in cutter

                                           Cover bread squares with rabdi

                                            Spread motichoor laddu on top

                                            Again drizzle rabdi on top

                                           Cover it with mawa

                                            Baked at 180c for 20mins till mawa is browned

                                              Added silvered almonds and baked again for 2mins..

                                         Cooled, demoulded and served...

Instant Mawa

Life has become so easy with instant mawa on hand.. In my house, mawa is used in many dishes, be it in desserts, or snacks or main course.. And it was always difficult to get mawa instantly.. We always had to place an order a day prior to using it.. It used to seem such a dainty task.. But now, after i found this recipe online in one of the food pictures, it became quiet an easy task to make mawa instantly use it as required..

Recipes with mawa
Baked Indian Pudding
Mawa Cake with Rose Cream Icing

Ingredients:

1.5 cups milk powder (any powder available to you. I used nandini)

1/4 cup hot milk

2tbsp melted ghee

Method: Heat ghee and milk together.. Add this in milkpowder and mix well.. At first you wil get a crumbly texture.. Keep mixing till you form a smooth dough.. Your instant mawa is ready.. Use it as required and you can store it in a air tight container in freezer too for quiet a few days..

                                           Milkpowder in a bowl and heated milk and ghee in another bowl

                                            Add milk and ghee in the milkpowder

                                      Keep mixing, first you get a crumbly texture and then keep mixing till smooth

                                           Make a dough and use it..

Baked Corn Kachoris

Kachoris have always been a widely and fondly eaten tea time snack in many households.. Deep fried is what makes it so unhealthy.. My attempt to bake this kachori instead of deep frying has proved to be a success after many trials and errors.. Kachoris generally have a crispier outing and is soft and bit fluffy inside.. I always ended up making hard and brittle covering each time.. But this time with a bit change in the ingredients of covering i could end up with the perfect covering for the kachoris.. ANd this being a season of corn, i used the filling of sweet corn as opposed to the traditional filling of moong dal in kachoris..

Ingredients:

For the filling:

1.5 cups sweet corn

3tbsp oil

1tsp asafoetida

1tsp jeera

Salt to taste

2tsp red chilli powder

1.5 tsp chaat masala

1.5 tsp garam masala

For kachori covering

2 cups maida

1/4 tsp baking powder

1tsp salt

3tbsp oil

Method: Mix all ingredients of kachori and make stiff dough with luke warm water.. Cover and keep aside till the filling is ready. Coarsely grind the sweet corn.. It should be grainy and not paste.. Heat oil in a pan.. Add jeera and asafoetida.. Then add the sweet corn.. Mix well and saute on medium flame for 8-10mins till it doesnot stick to the bottom of the pan.. Then add in the remaining spices and cook for another 5mins.. Adjust seasoning according to taste and preferences.. Remove in a bowl and let it cool.. Now divide the dough into 12 equal balls.. Take a ball and make a cup like indent.. Spoon 1tbsp of corn mixture into the cup like indent and roll it into a ball again by pinching the sides together... Be careful it should not be open from any side.. Flatten it slightly with the palm and place it in a greased tray.. Similarly make all the kachoris.. Preheat oven at 220c.. Arrange the kachoris in a greased baking tray and brush them with oil.. Bake for 15mins.. Then remove and turn upside down and bake again for 15mins.. It will get a golden light brown color.. Serve with mint chutney and tamarind chutney..

                                         Corn and green chillies in mixer

                                          Grind it coarsely

                                         Heat oil and add in jeera and hing

                                          Add in corn and cook for 8-10mins

                                          Add in spices

                                           Mix well and cook for 5mins

                                         Corn filling is ready

                                           Take maida, baking powder, salt and oil in a bowl

                                          Mix well into bread crumbs like texture

                                         Add luke warm water and make a stiff dough

                                            Divide into 12 equal balls

                                            Take one ball and make cup like indent

                                          Spoon 1tbsp mixture into the cup like indent

                                          Roll it into a ball

                                          Make all balls similar way

                                           Arrange it in greased baking tray and brush with oil.

                                          Bake for 15mins at 220c and turn up side down and bake again for 15mins.

                                          Ready to serve..