Sunshine Pudding

Four layered, very tasy and easy to make pudding.

Category : Desserts
Rating :
Total Votes : 0
Contributed By: Saras
Serving :
Cooking Time :
Cusine Type : Kerala


1.Dates - 50 gm
Fig - 50 gm
Apricot - 50 gm
Water - 1/2cup
Sugar - 1/2 cup
2.Glucose biscuit - 100 gm
Cashew nut - 1/2 cup
Sugar - 2 tbsp
Butter - 2 tbsp
3.Milk - 1/2 litre
Condensed milk - 1/2 cup
Sugar - 2 1/2 tbs
China grass - 5 gm
Vanilla Essence - 1/2 tsp
Water - 3/4 cup
4.Orange juice - 1 1/2 cup
Water - 3/4 cup
China grass - 5 gm
Sugar - 2 dsp


1.Crush the glucose biscuits coarsely. Mix it with butter, sugar and cashew nuts. Bake for 10 minutes. This is the biscuit layer.

2.Remove the seeds of the dates and cook adding 1/2 cups of water along with fig and apricot(both optional). Add sugar and when it thickens remove from fire. This is the dry fruit layer.

3.Put the china grass in 3/4 cup of water and melt it in the fire. Heat the condensed milk, milk and sugar mixed together. Pour the melted china grass into it. Remove from fire and add vanilla essence. This is the custard layer.

4.In a pudding vessel first add custed layer half, then add biscuit layer and spread it evenly, then add dry fruits and spread it evenly. Finally pour the remining custer over it. Put it in to the fridge and allow it to set.

5.Heat the orange juice with the sugar. Melt the china grass as mentioned above and add it to the orange juice. Remove from fire and allow it to cool.

6.Once the custard-glucose-dry fruit layer sets, pour the orange juice layer over it. Keep this in the refrigerator. Serve cold and decorate with cashew nuts.

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Tips of the day
For retaining the green color of palak while cooking, put some salt while boling it .