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PrintEGG PUDDING
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Boil milk and leave it to cool.
- Beat eggs until foamy.
- Take one tablespoon of lukewarm milk and soak saffron strands in it.
- Take a heavy bottom cooking vessel; to this add beaten egg mixture, milk, ghee and cardamom powder. Mix well and cook on a low flame till water separates from milk.
- Now add sugar and soaked saffron strands. Cook till all the water evaporates.
- The consistency of the pudding should be thick and it should start sticking to the spoon.
- Serve hot garnishing with fried cashews.
INGREDIENTS
- 2 Eggs
- ½ litre Milk
- 100 grams Sugar
- 2 tablespoon Ghee/clarified butter
- ¼ tablespoon Cardamom powder
- Few strands Saffron
- 6 Cashews, lightly fried in ghee
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