A very Happy New Year to all my readers!!!!!
This is my first post for the year 2016 :) And I am so excited to share it with you. Its my favourite Rose Milk Pudding.
This pudding simply melts in mouth and leaves behind that delicious rose flavour... yes!!! rose!!! as it has concentrated rose squash (most of you must be aware of the famous Rooh Afza). It gave this pudding that rich rose flavour and required sweetness.
Apart from its taste, I love the way it looks .. so delicate, cool and kind of cute :D The lovely pink color makes it look more beautiful.
Its an incredibly easy recipe and the end result will surprise you in terms of taste and looks. You can serve it as a party dessert too. My toddler loved it and as she doesn't like to take milk, I got so surprised to see the way she gobbled up this pudding :) Happy ME :D
I am sure this pudding is good enough to make your day pinky pinky :) Do not forget to read the notes given in the end. So try this recipe and let me know about the results. Happy Cooking :)
Cooking time - 8-10 min.
Freezing time - 1-2 hours
Serves - 4
Ingredients:
| Full fat
milk |
1
cup (250 ml)
|
| Sugar
|
1
tbsp
|
| Gelatin
|
1
tbsp+ 1/4 tbsp
|
| Water
|
2
tbsp
|
| Concentrated rose
squash (I used Rooh Afza) |
2
tbsp
|
Pink
food color
|
a
few drops
|
Method:
- Take water in a microwave safe bowl and microwave for 40 seconds. Take out and mix in gelatin. Stir well till gelatin dissolves.
- Take milk in a pan with sugar and heat it. Once boiled, remove from heat and add gelatin mix. Stir very well and let it cool down for 2 minutes. Add concentrated rose squash and food color. Mix well. Pour the prepared mixture in silicon moulds or any pan. If using metal pan, grease it first. Freeze for 1-2 hours.
- Serve chilled.
Notes:
- Use full fat milk for best results.
- Instead of Rooh Afza you can use rose essence and pink food color.
- Do not boil the gelatin.
can i use china grass instead of gelatin ?
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