- 1 Milk Pudding At My Place
- 1.1 Brownie Points of My Eggless Milk Pudding
- 1.2 How to Make Milk Pudding Without Condensed Milk
- 1.3 Can I Avoid Cornflour in this Milk Pudding?
- 1.4 Can I Replace Cornflour with Custard Powder?
- 1.5 Can I Add Refined Sugar?
- 1.6 What can I use instead of Strawberry Coulis?
- 1.7 Can I Avoid Garnishing with Caramelised Nuts?
- 1.8 How To Set Milk Pudding?
- 1.9 Is Cream Necessary In this Milk Pudding?
- 1.10 How to Avoid Lumps in my Milk Pudding?
- 1.11 How To Scale this Recipe?
- 1.12 Detailed Recipe Of Milk Pudding With Step By Step Pics
- 1.13 Let’s Connect
- 1.14 Recipe Card of Eggless Milk Pudding
- 2 Eggless Milk Pudding Without Condensed Milk
Eggless Milk Pudding topped with strawberry coulis and garnished with caramelised nuts not only looks exotic but tastes amazing too.
This milk pudding which is made without Condensed Milk, without gelatin or Agar, and without bread is an easy and quick pudding that is perfect to be served to your guests.
Before this, I have also shared Vanilla Pannacotta with strawberry which is set using agar powder. This recipe of milk pudding is more or less like Chocolate Pudding, so, if you are fond of chocolate flavour then do not forget to check it.
Milk Pudding At My Place
This 3 layered milk pudding brings with it an array of colours as well as flavours. Merely looking at it anybody can fall in love with it.
Puddings in desserts is something always preferred at my place. I love making different types of puddings and some of my favourites are Apple Crumble, Caramel Custard, Chocolate Self Saucing Pudding and Steamed Yogurt Pudding.
If you are looking for some easy, fireless puddings then have a look at my
As far as this milk pudding is concerned so, I had been eyeing this recipe since long and finally made it recently and was liked by all. The best thing is that it gets ready in very less time and can be topped with a variety of flavours. I used strawberry coulis, For making strawberry coulis, I used frozen strawberries cubes that I had stored in the freezer about 4 months back. And crunchy nuts laid on the top gave amazing crunch to this otherwise smooth n silky pudding.
This Arabic style milk pudding, known as Mehabalya, is not only a treat to the eyes but is also packed with flavours. Neither condensed milk nor gelatin nor agar is used for setting it. Humble cornflour does this job of setting the pudding beautifully. I adapted this recipe from here and tweaked it to give it a healthy touch and suit my taste buds.
Brownie Points of My Eggless Milk Pudding
- Easy to Make
- Quick to make, just 10 to 15 minutes.
- Made without gelatin or agar.
- No baking or steaming is required.
- Made without refined sugar or condensed milk.
- Exotic in looks.
- Can be made in a variety of flavours.
- Perfect party dessert.
- Make-ahead dessert.
How to Make Milk Pudding Without Condensed Milk
- As seen in the pics, this impressive-looking pudding has 3 layers to it. The first is, of course, the milk pudding. For this, milk is cooked with cornflour for just 3 to 4 minutes till it thickens. That's it!
- Now you can add cream to the milk to make it richer and creamier but that's totally optional. The cream has no role in setting the pudding and as I said it is just for a richer texture. If you are using, full cream milk, then you can avoid it easily. And if you plan to use it, then go for any cream, be it dairy or non-dairy. I added Amul fresh cream as I use toned milk.
- As this is just milk, so you can flavour it with any essence of your choice, be it vanilla essence or rose or any other. I avoid vanilla essence, instead prefer using Kewra water,
- Secondly, I avoided refined sugar and used Boora sugar which is powdered cane sugar and is healthy. You can even use Stevia or any other sweetener of your choice. Just take care that whatever sweetener you may use, it should not affect the snowy white colour of the pudding. This is the reason, jaggery is not recommended.
- Then comes the second layer which adds beauty to this pudding. As mentioned earlier, I used strawberry coulis but you can use any mocktail syrup or mango puree or orange marmalade too. Take care to add the second layer only when the first layer is partially set otherwise the two would mix with each other.
- And lastly, the caramelised nuts. I used a mix of nuts (almonds, cashews and walnuts) but you can use any one type of nuts too. Just saute chopped nuts in little ghee or butter and powdered sugar.
Before we have a look at the recipe, some questions that might be popping up in your mind regarding this pudding.
Can I Avoid Cornflour in this Milk Pudding?
Well, if you are not comfortable using cornflour then you can replace it with rice flour. The starch in rice flour helps in setting this pudding. Replace cornflour with equal quantity of rice flour.
Can I Replace Cornflour with Custard Powder?
Before answering this, I would just like to mention that cornflour and custard powder are one and the same thing Actually, custard powder is nothing but cornflour to which vanilla essence has been added. Next time, have a look at the ingredients on a pack of custard powder and it will be clear to you.
But there is a huge difference in colour. So, if you are ready to create a contrast with yellow coloured pudding in the base then yes, go for custard powder.
In that case, use the same quantity of custard powder instead of cornflour.
Can I Add Refined Sugar?
You can sweeten up this pudding with sweetener of your choice, be it sugar or stevia or rock sugar or Boora sugar. If you do not mind a pale yellow coloured pudding then you can go for brown sugar or jaggery powder or honey too.
What can I use instead of Strawberry Coulis?
Use anything that you want to use instead of strawberry coulis. The idea is to add a flavour as well as create a contrast so that it looks appealing. Just ensure that whatever you use is slightly thickened with cornflour otherwise it will slide down and discolour the white pudding beneath it.
Some of the things that you can add in place of strawberry coulis are:
- Any fruit puree, be it mangoes or blueberry or any other.
- Any mocktail syrup, like Rose or Blue Curacao or any other.
- Orange Marmalade
Can I Avoid Garnishing with Caramelised Nuts?
If you ask me personally, then I would strongly recommend adding these. However, you can replace these with butterscotch or praline or crushed biscuits too.
How To Set Milk Pudding?
You can set this pudding in individual glasses or in a big bowl. But if possible, then I prefer setting it in separate glasses. This serves two purposes, one is that it is convenient to serve and the other is that its equally convenient to eat too.
However, if you have a large gathering then probably you can set it in a big bowl too.
Is Cream Necessary In this Milk Pudding?
The cream is totally optional in this recipe. It is added just for lending a richer texture to the pudding. So, you can easily avoid it. If you replace it then substitute with an equal quantity of milk.
But if you plan to add cream then you can add any cream to it, be it dairy or non-dairy. I used Amul dairy cream in it.
How to Avoid Lumps in my Milk Pudding?
- Always make a slurry by dissolving cornflour separately in little milk, say 1/4th cup or so. The milk should be at room temperature.
- Now add this slurry to the hot milk.
- Never add cornflour directly to the boiling milk or even in the whole milk.
How To Scale this Recipe?
Yes, you may scale this recipe as per your requirements. This recipe yields 4 servings of reasonably good size. You may double it by multiplying all the ingredients by 2.
Detailed Recipe Of Milk Pudding With Step By Step Pics
For the First Layer
- Take cornflour in a bowl and make a smooth slurry by adding little milk at a time. You may need 1/2 cup milk approx. Ensure that the milk is at room temperature.
- Put the remaining milk, cream and Boora sugar in a wide pan and heat it.
- Add cornflour slurry to this hot milk, stirring continuously with the other hand.
- Within a minute or so, the mixture will start getting thick, now turn off the flame.
- Add Kewra water or any other flavouring of your choice.
- Put this mixture in glasses of your choice and leave it for 30 minutes or till partially set.
- In the meantime, prepare the second layer.
For the Second Layer
- Take fruit puree in a pan. I used frozen strawberry puree, you may use the same or fresh.
- Dissolve cornflour in very little milk.
- Add cornflour slurry and Boora sugar to the strawberry puree and give it one or two boils.
- Let it cool slightly.
- Put this puree on semi-set first layer.
- In a wide pan, take ghee.
- Add chopped nuts and Boora sugar.
- Toss it for a minute so that nuts are coated with sugar.
- Let this cool down completely.
- Sprinkle this mixture on the strawberry layer.
- Now, let the pudding set in the refrigerator for at least 6 to 8 hours. Cover it with cling wrap and this pudding will be good for up to a week in the refrigerator.
- Serve with love.
I hope you have liked this Milk Pudding recipe and will surely try it out for your loved ones. I will be happy if you share your creations on Instagram and tag me #samirasrecipediary there.
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Recipe Card of Eggless Milk Pudding
Eggless Milk Pudding Without Condensed Milk
An exotic and colourful 3-layered pudding full of flavours.
My Cup Measures 240 ml
For the First Layer
- 1.5 Cup Milk
- 0.5 Cup Cream, Dairy or Non-dairy
- 4 Tbsp Cornflour
- 1/2 Cup Boora Sugar
- Kewra Water/Rose Water/Vanilla Essence
For the Second Layer
- 1 Cup Strawberry Puree
- 2 Tbsp Cornflour
- 2 Tbsp Milk
- 1/2 Cup Chopped Nuts
- 1 Tbsp Ghee
- 2 Tbsp Boora Sugar
For the First Layer
Take cornflour in a bowl and make a smooth slurry by adding little milk at a time. You may need 1/2 cup milk approx. Ensure that the milk is at room temperature.
Put the remaining milk, cream and Boora sugar in a wide pan and heat it.
Add cornflour slurry to this hot milk, stirring continuously with the other hand.
Within a minute or so, the mixture will start getting thick, now turn off the flame.
Add Kewra water or any other flavouring of your choice.
Put this mixture in glasses of your choice and leave it for 30 minutes or till partially set.
In the meantime, prepare the second layer.
For the Second Layer
Take fruit puree in a pan. I used frozen strawberry puree, you may use the same or fresh.
Dissolve cornflour in very little milk.
Add cornflour slurry and Boora sugar to the strawberry puree and give it one or two boils.
Let it cool slightly.
Put this puree on semi-set first layer.
In a wide pan, take ghee.
Add chopped nuts and Boora sugar.
Toss it for a minute so that nuts are coated with sugar.
Let this cool down completely.
Sprinkle this mixture on the strawberry layer.
Now, let the pudding set in the refrigerator for at least 6 to 8 hours.
Serve with love.
- Use any cream, be it dairy or non-dairy.
- If you do not want to use cream, then replace it with an equal quantity of milk.
- Replace Boora sugar with any other sweetener of your choice. Boora sugar is nothing but powdered cane sugar.
- Strawberry puree can be replaced with any other fruit puree or cocktail syrup or marmalade etc.
- Add the second layer only when the first one is partially set. You may check by touching it.
- The pudding will be ready for serving only after 6 to 8 hours, so be patient.
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