PULSE & BLEND

firstly, in a mixi take 200 grams parleg biscuit and blend to a fine powder

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PULSE & BLEND

firstly, in a mixi take 200 grams parleg biscuit and blend to a fine powder

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BISCUIT POWDER

transfer the biscuit powder to a large bowl

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COCOA POWDER

add 2 tbsp cocoa powder, 1 tsp vanilla extract and 3 tbsp butter.

4

MIX WELL

mix well making sure everything is well combined

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MOIST MIXTURE

form a crumbly mud-like texture. biscuit crumbs are ready, keep aside.

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CUSTARD POWDER

in a large kadai take 3 cup milk and ¼ cup custard powder

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MIX WELL

mix well making sure there are no lumps

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SUGAR - 1/4 CUP

once the custard powder is well combined add ¼ cup sugar

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TURNS GLOSSY

continue to cook until the mixture starts to thicken

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CREAMY TEXTURE

the mixture must turn to a smooth silky texture. eggless custard is ready

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BISCUIT MIXTURE

firstly, in a small cup take 2 tbsp of biscuit crumbs

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PRESS TIGHT

using a small glass or spoon press tight making sure there are no gaps

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CUSTARD

pour in prepared custard to ¾ of the cup.

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REFRIGERATE - 30 MIN

cover and refrigerate for 30 minutes or until the custard sets

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CHOCOLATE CHIPS

firstly, in a small bowl take 200 grams chocolate chips and pour 100 grams hot thickened cream

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REFRIGERATE - 30 MIN

mix well until the chocolate melts completely

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CHOCOLATE MELTS

the mixture has to turn silky smooth consistency. if there are bits of chocolate you can melt using the microwave or using double boiler method.

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GLOSSY TEXTURE

chocolate ganache is ready. cool it slightly.

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CHOCOLATE GANACHE

after the custard layer has set, pour the ganache over it

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REFRIGERATE - 30 MIN

refrigerate for at least 30 minutes before serving

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READY TO EAT

finally, eggless biscuit pudding is ready to enjoy

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