I saw the interesting recipe of RUSK PUDDING shared in a foodie group in Facebook a while ago. Since then I have been wanting to try this as it seemed a simple and easy recipe. I made this for one Sunday evening and turned out really well.
I have tweaked it a bit to suit my taste, sharing the recipe here.
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| RUSK PUDDING |
Ingredients:
- Rusk (Suji / wheat rusk) 6 pieces
- For sugar syrup: Water 1 cup, Sugar 1/2 cup, Cardamom powdered 1/2 tsp, Lemon juice 1 tsp
- For the custard: Milk 2 cups, Sugar 1/3 cup, Cardamom powder 1/2 tsp (adding 1/2 cup condensed milk is optional, if using reduce the quantity of sugar).
- Garnish while serving: Almonds, pistachios, cashew nuts, raisins, Tutti frutti
Preparation:
- In a pan, mix the sugar with water and bring to boil. Add the cardamom powder and leave it to simmer for a few minutes. Then remove from flame and stir in the lemon juice. Sugar syrup is ready.
- Custard preparation: Mix the custard powder in little milk, without any lumps. In a heavy bottomed pan, mix the sugar and the rest of the milk and bring to boil. When it starts boiling, gently stir in the custard mix and stir continuously to avoid the mix becoming lumpy. Add the powdered cardamom. When the custard is cooked and mixture is thick in consistency, switch off flame and leave it to cool.
- In a tray or serving dish, arrange a layer of rusk and drizzle some sugar syrup on it. Arrange another layer on top of this and drizzle the sugar syrup. Now pour the custard on top of the arranged rusks in sugar syrup. Garnish with the nuts and dried fruits.
- Keep this in the fridge for 2-3 hours and serve chilled.
Yummy rusk pudding is ready. Enjoy.
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