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Amma's Ribbon Pudding

Ingredients

  1. Milk - 500 ml or 1 packet
  2. Custard powder - 2 heaped tbsp.
  3. Gelatin - 2 unheaped tbsp.
  4. Sugar - 5 to 6 tbsp.
  5. Fresh cream (Amul) - 180 ml
  6. Cocoa powder - 1 heaped tbsp.
  7. Coffee powder (Bru/Nescafe) - 1 tsp.
  8. Vanilla essence - 1 tsp.

Procedure

  1.  Dissolve 2 unheaped tbsp. gelatin in 1/4 cup of cold water and keep it aside.
  2.  Mix 2 tbsp. custard powder in 3/4th cup of milk. Mix well
  3.  Bring rest of the milk to boil.
  4.  As the milk begins to boil, add about 5 - 6 tbsp. sugar and mix well. It might taste too sweet, but don't worry, the sugar will balance out once you add the rest of the ingredients. 
  5.  Reduce to low flame and do not let the boiling milk overflow. Now slowly pour the custard mix to the boiling milk while stirring continuously. Do not dump the custard mix in one go into the boiling milk.  
  6.  Stir the custard base until it gets thick (around the consistency of dosa dough). If everything so far had gone fine, it will take only little time for the custard base to thicken up.
  7.  Remove from fire and add the dissolved gelatin (in a kinda jelly form) to custard base and mix well such that the gelatin dissolves in the custard base. If you check for sugar now, it should taste a little too sweet, but do not worry, the remaining ingredients will balance it out. Let the custard base cool.
  8.  Add cocoa powder to enough boiling water to get the cocoa mix in a creamy form. Keep it aside.
  9.  Add coffee powder to boiling water enough to dissolve the coffee powder.
  10.  Once the custard base has cooled, add fresh cream and mix well. Make sure there are no lumps.
  11.  Divide the custard base into 3 portions. Biggest portion for vanilla layer, smaller portion for chocolate layer and smallest portion for the coffee layer.
  12.  Add 1 tsp. vanilla essence to the biggest portion of the custard base.
  13.  Add cocoa mix to the medium portion.
  14.  Add the coffee mix to the smallest portion.
  15.  Pour the smallest coffee mix into the mould (If not available a flexible plastic box would do). Keep it in freezer for about 15 - 20 min (Till it reaches a non liquid state)
  16.  Pour the largest vanilla mix over the coffee layer. Keep it in freezer for about 20 - 30 min till it sets.
  17.  Once set, pour the medium cocoa mix and place it in freezer for about 20 min.
  18.  Once set, move it out of the freezer and serve. Keep in refrigerator if not served immediately.


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