Rose Arabian Pudding

This is a twist to my classic Arabian pudding that has been loved by all of you since a few years .

The best part is you can make this in literally any flavour . You will just have to use your choice of syrup instead of rose Syrup and follow the same recipe . Eg , saffron , paan , icecream , butter scotch, mango , strawberry, pineapple, blueberry, chocolate etc.

In a vessel take 1 ltr milk ( do not switch on heat ) and mix 2 tbsp cornflour . Once well dissolved , switch on heat and keep stirring , once milk is hot put 1 packet of caramel pudding ( I’ve used harniks) stir and cook for 3-4 mins till thick . Keep stirring so that there are no lumps .
Once thick switch off heat and mix half to 3/4th cup of rose syrup or your choice of syrup . Sweetness depends on brand to brand and flavour to flavour so u have to put accordingly . Mix well .

In a tray or individual boxes put double or single layer of bread as per your liking . For double layer you will need a total of 20 slices ( sides removed )
Over the bread slices put enough of the pudding mix so the bread dips well ( the bread will absorb the liquid so put extra )

Keep in the fridge for half hour
In a bowl mix 200-250 mL cream and 4-5 tbsp rose syrup ( or milkmaid or powdered sugar if you wish to keep your cream white)

Over the set pudding put a layer of cream . Garnish with sliced almonds and chill for a few hours or preferably overnight or 24 hours .

Serve chilled.