No bake and melt in your mouth kind of dessert. This Eggless Kesar Pistachio Caramel Custard is made with Nutty Pistachio & royal Kesar (Saffron) and is a perfect example of what a simple, easy homemade dessert is like and everyone, baker or not, can prepare this without any hassle.
Kesar Pista is thought to be and is one of the oldest flavour combinations. Two rich Indian flavors blended so well that it gives a royal aroma and taste to any dish. This Eggless Caramel Custard is a delicious blend of milky, nutty and floral to add to your festive mood.
Tips for a Perfectly Set Pudding!!
- Use thick curd or hung curd to reduce the amount of water that goes into the pudding and for the creamy texture. Hang fresh curd in a muslin cloth to get water out.
- The mould used should be deep so that the boiling water doesn’t enter the mold.
- Seal the top with aluminum foil well to avoid water from getting in.
- Add enough water in the vessel to steam better.
Storing
You can store it for 3 to 4 days in the refrigerator. Top with pistachios just before serving.
Like this recipe? Try more festive desserts –
Eggless Kesar Pistachio Caramel Custard
6
servings30
minutes40
minutes300
kcalNo bake and melt in your mouth kind of dessert. This Eggless Kesar Pistachio Caramel Custard is made with Nutty Pistachio & royal Kesar (Saffron) and is a perfect example of a simple homemade dessert.
Ingredients
4 tbsp Granulated Sugar, to caramelise
380 g / 1 cup Condensed Milk
300 g / 1 cup Thick Curd
260 ml / 1 cup Whole Milk
Pinch of Kesar (Saffron)
50 g Salted Roasted Pistachios, sliced to top
Directions
- In a pan, add 4 tbsp of sugar and cook it while continuously stirring it on medium flame. Cook the sugar until it melts and it’s colour changes to brown. Once the colour changes, pour it the dish and swirl to spread evenly. Leave aside to set.
- Add fresh thick curd or hung curd and condensed milk to a bowl and whisk well. Add saffron to cold milk and add it to the curd mixture. Stir the mixture well.
- Pour the pudding mixture over the caramelised sugar layer.
- Preheat 3 to 4 cups of water in a vessel. Place the dish in the vessel of boiling water to steam cook it. Cover and cook it for 35 minutes on low to medium flame.
- After 35 minutes, take out the dish from the vessel and keep it aside to cool down. Once cool, run a knife through the sides to separate. Place a plate over the bowl, flip it upside down and dab it using your hands.
- Store it in the refrigerator for an hour. Top with salted roasted sliced Pistachios and serve it chilled.
Notes
- Use thick curd or hung curd to reduce the amount of water that goes into the pudding and for the creamy texture. Hang fresh curd in a muslin cloth to get water out.
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