Name: Tiranga Pudding recipe by Archana Bhargava at BetterButter
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 4
Ingredients: FOR THE GREEN BASE:; 2 tablespoon pista, soaked and peeled; 2 - 3 tablespoon cold milk; 1 tablespoon kiwi crush; FOR WHITE MIXTURE:; 500 millilitre full fat milk; 3 tablespoon sugar; FOR ORANGE MIXTURE:; 1 packet of orange jelly crystals; 1/2 cup of water; 1 slice of any sponge cake; 1 wafer biscuit

Ingredients Serving: 4

FOR THE GREEN BASE:
2 tablespoon pista, soaked and peeled
2 - 3 tablespoon cold milk
1 tablespoon kiwi crush
FOR WHITE MIXTURE:
500 millilitre full fat milk
3 tablespoon sugar
FOR ORANGE MIXTURE:
1 packet of orange jelly crystals
1/2 cup of water
1 slice of any sponge cake
1 wafer biscuit

Instructions

Soak pista in water for an hour.
Peel them and put it in a mixer jar.
Add kiwi crush.
Add cold milk.
Grind them into a smooth paste.
The green mixture is ready.
Boil milk in a pan.
Cook on low heat until becomes 1/4 the quantity.
For orange layer, put together jelly crystals and premix in a bowl and mix well.
Boil water in a utensil.
Pour the hot water to the jelly crystal powder and mix well.
Pour the jelly mixture in a flat dish and leave it to set for an hour.
Wait for an hour, it will set on its own only, no need to keep it in the refrigerator.
For assembling, take a bowl, first put the pista mixture in the bottom.
Then place a slice of sponge cake.
Cut cubes from the set jelly.
Then pour the ready rabdi on top of the cake, then place the jelly cubes.
Finally garnish with a wafer biscuit and serve chilled.
After assembling keep it in the refrigerator for 2 hours before serving, for better taste.

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