Motichoor Kesar Pudding. Diwali Recipes

Motichoor Kesar Pudding An embarrassingly simple pudding you can make in just 10 minutes! Using store bought laddoos of course. A simple but delicious saffron and elaichi infused pudding on top of crushed motichoor laddoos garnished with toasted almonds and pistachios. Aren't these just the kind of recipes you need when you have a zillion things to do? Diwali cleaning, shopping, planning those parties, potlucks, regular cooking, home, kids, work - its never ending! But then what's Diwali without homemade sweets and desserts? 

For me it also makes sense to make small servings of desserts light on the palate(if not in calories) when there will be multiple things on the menu. So here comes this super simple dessert. You can of course serve just the pudding and skip the laddoos or even fill the chilled pudding in crisp tart shells if you are feeling upto it. What are you planning to make this Diwali? Do tell me!

Below is my clumsy attempt at video editing, I hope I will eventually get there! :)

Ingredients

Motichoor Kesar Pudding(serves 4-6). Fresh Motichoor Laddoo - 4 Cold Full Fat Milk - 1 cup plus 2 tablespoons Kesar - 1 big pinch Freshly crushed elaichi - 1/2 teaspoon Cream(I use Amul 25%) 1/4 cup plus 2 tablespoons Sugar - 3 tablespoons (or more to taste) Cornflour 4 teaspoons (or more for a thicker pudding) Soft unsalted butter - 1 teaspoon(optional), Mix after taking pudding off the heat. Toasted almonds and pistachios for garnish 

Method: 

1. Take some of the milk and soak the saffron and crushed elaichi. Let sit for a couple of hours or even overnight in the fridge.

2. Crush the laddoos into the dessert glasses, leaving space for the pudding. 

3. Take the cold milk,saffron milk, cornflour, cream, sugar in a heavy saucepan. Whisk well so that no lumps remain.

4. Whisking constantly, cook on low heat for a few minutes until the pudding thickens and comes to a gentle boil. Cook for a minute more.

5.The pudding will leave a trail when you run a finger on the back of a spoon.

6.Take it off the heat, (add  butter now and mix if using) strain. Pour into the glasses.

7. Let cool completely, wrap cling film and refrigerate for 3-4 hours or overnight. 

8. Top with toasted almonds and pistachios just before serving.