Jain World
Sub-Categories of PUDDINGS
Bread Pineapple Pudding
Cassata Pudding
Choconate Pudding
  Fresh Black Currrant Pudding
  Hints for Making Puddings
  Ice-Cream Cake Dessert
  Mango Alaska
  Plain Yogurt Pudding
  Sponge Pudding



500 grams fresh mango      1 tbsp. Corn meal powder

2 cup milk                         200 grams cream

8 tbsp. Sugar                     1 bag china grass (any one)

10-12 cashew-nut               7 cardamom�s powder

10 almonds                        1/2-cup raisins

1/2-tsp. Mango extract



Peel mangoes and chop them into small pieces. Keep 1/2-cup of pieces apart.


Roast almonds and cashew nuts and make granules.

In a pot take 1/2-cup of water mix sugar and mango pieces. Boil on a slow gas for 10 minutes. Remove and cool. Churn and shift the juice. Mix half of cardamom powder, �-cup raisins and mango extract and stir. Keep in the freezer for 20 minutes.


Take 11/2-cup of milk and boil. Dissolve corn meal powder in another 1/2-cup of milk. When milk boils add corn meal powder milk and stir for 2 minutes and remove. Cool and churn and keep in the refrigerator for 20 minutes. Remove and mix cream and remaining cardamom powder, churn and keep in the refrigerator for 10 minutes.


Take 1/2-cup water and mix china grass and boil. Keep in the refrigerator for 20 minutes.


In a glass bowl first pour mango mixture. Over it spread china grass. Leave in the freezer for 10 minutes. Remove and spread milk cream mixture. Sprinkle cashew-nut, almond granules and spread mango pieces and remaining raisins. Leave in the freezer for 40 minutes. Remove and keep on the shelf of refrigerator.