Delightful Custard Apple Rice Pudding Cups for Festive Joy

why make this recipe

Delightful Custard Apple Rice Pudding Cups are a special treat for any festive occasion. This recipe combines creamy rice pudding with the sweet, tropical flavor of custard apple. It’s easy to prepare and offers a fresh twist on classic rice pudding. Perfect for impressing guests or enjoying with family, these cups bring joy to your celebrations.

how to make Delightful Custard Apple Rice Pudding Cups

Ingredients :

• ½ cup short grain rice (soaked in water for 20 minutes)
• 4 cups whole milk (divided into two portions)
• ½ cup sugar (adjust based on taste)
• 1 cup custard apple pulp (can substitute with ripe mango or lychee pulp)
• ½ teaspoon cardamom powder (for flavor)
• 4 pieces motichoor ladoo (store-bought for convenience)
• 2 tablespoons pistachios (slivered) (roasted for better flavor)
• 1 tablespoon pistachio powder (for sprinkling)
• Edible gold foil (optional)
• ¼ cup pomegranate seeds (for topping)

Directions :

1. Start by rinsing the soaked rice in cold water and draining it well.
2. In a large pot, combine the rice and 2 cups of whole milk. Cook this mixture on medium heat, stirring occasionally, until the rice is soft and creamy.
3. Add the remaining 2 cups of milk, sugar, custard apple pulp, and cardamom powder to the pot. Stir well and let it cook for another 10-15 minutes on low heat until thickened to your desired consistency.
4. Remove the pot from the heat and allow the pudding to cool.
5. While the pudding cools, crumble the motichoor ladoo and mix in the slivered pistachios.
6. Once the pudding has cooled, spoon it into serving cups. Top each cup with the ladoo mixture, a sprinkle of pistachio powder, and pomegranate seeds. If desired, add a small piece of edible gold foil for an elegant touch.

how to serve Delightful Custard Apple Rice Pudding Cups

Serve the Delightful Custard Apple Rice Pudding Cups chilled or at room temperature. They are great for festive gatherings. Place a cup on each plate and let guests enjoy this delightful dessert. It’s not only tasty but also visually appealing!

how to store Delightful Custard Apple Rice Pudding Cups

Store leftovers in an airtight container in the refrigerator. The pudding will stay good for up to three days. If the pudding thickens in the fridge, simply stir in a little milk to bring it back to the desired consistency before serving.

tips to make Delightful Custard Apple Rice Pudding Cups

• Make sure to soak the rice well for the best texture.
• You can adjust the sweetness by adding more or less sugar based on your preference.
• For a fun twist, try using different fruit pulps, like mango or lychee, as a substitute for custard apple.
• To enhance flavor, consider adding a splash of vanilla extract while cooking the pudding.

variation

You can customize this recipe by using different types of fruits or nuts. Instead of custard apple pulp, use ripe mango for a tropical flavor or lychee for a sweet and fragrant touch. Feel free to explore various toppings as well.

FAQs

1. Can I use different types of rice?
Yes, you can use other short-grain rice types, but make sure they are suitable for puddings to achieve a creamy texture.

2. Is it necessary to use whole milk?
While whole milk gives the best creamy texture, you can use low-fat milk or plant-based milk if you prefer a lighter option.

3. Can I make this dessert ahead of time?
Absolutely! You can prepare the pudding a day in advance. Just store it in the fridge and assemble the cups before serving.

Delightful Custard Apple Rice Pudding Cups

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• Author: jurgentukur
• Total Time: 65 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

A creamy rice pudding infused with the tropical flavor of custard apple, perfect for festive occasions.

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Ingredients

• ½ cup short grain rice (soaked in water for 20 minutes)
• 4 cups whole milk (divided into two portions)
• ½ cup sugar (adjust based on taste)
• 1 cup custard apple pulp (can substitute with ripe mango or lychee pulp)
• ½ teaspoon cardamom powder
• 4 pieces motichoor ladoo (store-bought)
• 2 tablespoons pistachios (slivered, roasted)
• 1 tablespoon pistachio powder (for sprinkling)
• Edible gold foil (optional)
• ¼ cup pomegranate seeds (for topping)

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Instructions

1. Rinse the soaked rice in cold water and drain well.
2. In a large pot, combine the rice and 2 cups of whole milk. Cook on medium heat, stirring occasionally, until the rice is soft and creamy.
3. Add the remaining 2 cups of milk, sugar, custard apple pulp, and cardamom powder. Stir well and let it cook for another 10-15 minutes on low heat until thickened.
4. Remove from heat and allow the pudding to cool.
5. Crumble the motichoor ladoo and mix in the slivered pistachios.
6. Once cooled, spoon the pudding into cups. Top with ladoo mixture, pistachio powder, and pomegranate seeds. Optionally, add edible gold foil.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. If thickened, stir in a little milk before serving.

• Prep Time: 35 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Cooking
• Cuisine: Indian