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
The first ingredient is hung curd and it needs to be slightly sour.
I normally put curd in a strainer and the strainer on a container and leave it in the refrigerator overnight.
Crush biscuits with a rolling pin on a newspaper
Add butter and the biscuit powder in a wok and roast it.
Transfer the roasted powder in the dish in which you will set the pudding
Push the powder outwards and make a wall of the mixture on the side of the dish. Keep aside to cool.
Add sugar to the hung curd and mix well. Also, add saffron and lemon juice.
Add walnuts and raisins and mix.
Add this mixture to the pudding dish
Tap the dish lightly to flatten the mixture. Refrigerate for 5 to 6 hours.
Decorate with peeled orange wedges………