Discover the Richness of Bangladeshi Pudding: Complete Guide and Recipe
Bangladeshi egg pudding
“Explore the delightful taste of Bangladeshi pudding with our easy-to-follow recipe.This blog post offers a detailed guide and authentic recipe to help you recreate this creamy, comforting treat right in your kitchen.
Equipment
- 1 cake tin w a lid or a saucepan with a cover
Ingredients
- 500 ml milk simmered down to 250ml
- 1 cup thickened cream optional
- 1 tbsp condensed milk
- 1 tsp vanilla optional
- 3-4 eggs large
- 1 cup sugar
Instructions
Recipe that's stove friendly.
- Put your milk in a pot and simmer on low till half and thickened.make sure it doesn't burn and always make sure to stir well every few minutes to make sure milk and malai combined together.once ready put it aside to completely cool down.
- Start with egg and sugar in a medium sized bowl.
- Whisk very well.
- Pour the cooled milk, cream, vanilla and condensed milk into the egg mixture and whisk again until smooth.
- In a pan melt sugar and water until amber color and pour that into your pudding mould.
- Now pour the egg pudding mixture through a sifter into the mould.
- cover with a lid tighly.
- In a large pot or patila add the pudding tray/mould in, now add hot water in the big pot until it covers half of the pudding tray.
- That water is going to create steam that would cook our pudding on the stove.
- keep the heat in medium for 15minutes then to low for 50-60 minutes.
- Check after 40 minutes if it looks done then turn off the stove and wait for it to cool down before you take it out of the hot pot.
- Chill in the fridge. serve and enjoy.
Oven friendly method
- Following the same instructions Make the pudding mixture and caramel.
- Preheat your oven at 180'c for 10 minutes.
- In a large tray put the pudding tray/tin in and do a water bath just like we did for the stove method.
- Make sure the water is covering half of the pudding tin.
- bake it in the oven for 30-35 minutes at 180'c
- Take it out, chill in the fridge. serve and enjoy.
Notes
Notes:
- make sure you’re watching over the milk while it’s cooking and simmering.
- stir often to prevent burning also because we don’t want any malai layer.
- Be careful with water baths. They can be dangerous. take it easy and use oven mitts
- take the sugar caramel off the heat while it’s still bright orange, so it doesn’t burn. or else it could taste bitter.
- Cooking timing would vary depending on the size and thickness of the pudding tray. So please be patient and let it cook until done.
