Description
A creamy rice pudding infused with the tropical flavor of custard apple, perfect for festive occasions.
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)
Instructions
- Rinse the soaked rice in cold water and drain well.
- 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.
- 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.
- Remove from heat and allow the pudding to cool.
- Crumble the motichoor ladoo and mix in the slivered pistachios.
- 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