Yogurt Pudding

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Curd Pudding

This pudding is amazing in taste and the recipe has calibrated itself over a period of time. A huge favorite with my kids it is equally appreciated by friends and extended family. What started with a recipe of American cheesecake in early 1980, slowly lost all the ingredients which were fattening. I  decided to leave out the cream as it is not healthy. Then a friend commented that even cornflour sauce is not good. So that also got deleted. From a cake, it was rapidly changing into something which looked like sweetened curd. But the journey of this recipe has been exciting and the final outcome is amazing.

1/2 kg   hung Yogurt or Dahi
1 cup sugar
1 tablespoon lemon juice
1 packet Marie biscuits crushed
100 gms salted butter can use homemade white butter
3/4 cup chopped walnuts and raisins
1 Orange

The first ingredient is hung curd and it needs to be slightly sour.

Curd pudding 1

I normally put curd in a strainer and the strainer on a container and leave it in the refrigerator overnight.

Curd pudding 2

Crush biscuits with a rolling pin on a newspaper

Curd pudding 4

Add butter and the biscuit powder in a wok and roast it.

Curd pudding 5

Transfer the roasted powder in the dish in which you will  set the pudding

Curd pudding 8

Push the powder outwards and make a  wall of the mixture on the side of the dish. Keep aside to cool.

Curd pudding 3

Add sugar to the hung curd and mix well. Also, add saffron and lemon juice. Curd pudding 6

Add walnuts and raisins and mix.

Curd pudding 7       Curd pudding 9

Add this mixture to the pudding dish

Yogurt Pudding


Tap the dish lightly to flatten the mixture. Refrigerate for 5 to 6 hours.

Yogurt Pudding

Decorate with peeled orange wedges………

Enjoy !!!

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