Rangoli Fruity Custard Pudding

Name: How to Make Rangoli Fruity Custard Pudding | Easy & Delicious Rangoli Fruity Custard Pudding Recipe
Total time: 20 min
Yield: 4
Cuisine: north-indian

#Holi26 Rangoli Fruity Custard Pudding This is a vibrant and creative Fruity Custard Pudding, plated in a “Rangoli” style. It features a smooth vanilla custard base, intricately decorated with fresh fruit slices, whipped cream, and cherries to mimic traditional Indian patterns.

prep time 20 Mins

cook time 5 Mins

chef Suman Agrwal

Step 1

Prepare the Custard: In a small bowl, mix custard powder with 1/4 cup of cold milk to make a smooth paste.

Step 2

Bring the rest of the milk and sugar to a boil. Lower the heat and slowly whisk in the custard paste. Stir continuously for 2–3 minutes until it thickens to a coating consistency.

Step 3

Pour the custard into a wide, flat glass dish. Allow it to cool to room temperature, then refrigerate for at least 2 hours until firm.

Step 4

Decorate (The Rangoli): * Place a cherry on a dollop of cream in the exact center.

Step 5

Arrange kiwi slices in a circular pattern around the center.

Step 6

Place cherries and cream dollops at the outer edges as “compass points.”

Step 7

Finish with pineapple chunks and mint leaves between the outer cherries.

Calories 600 Kcal

Total Fat 120 g

Carbs 70 g

Protein 50 g

ESSENTIAL ITEMS

500 ml whole milk (or oat milk for a plant-based version),

3 tbsp custard powder (vanilla or mango),

4 tbsp sugar

as required for the "rangoli" toppings: kiwi: sliced into semi-circles (to form the inner "petals")

as required cherries: whole glazed cherries (for the focal points).

as required pineapple/pear: small triangular chunks for the outer border.

as required whipped cream: for small decorative dollops.

as per taste fresh mint leaves: for a touch of green contrast.

Recipe by:

Suman Agrwal

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