Kesar Pista Brule' with Falooda

BM # 14   Day 1

Brulee’ is a classic French dessert made with cream and eggs and caramalized with a torch.Now to make a eggless version I have always referred Tarla Dala and the result has been fantastic.My guests have always liked this dessert which is  simple and light after a heavy meal .For this marathon I changed this French dessert  to an Indian flavouring of kesar pista  and served it with vanilla falooda , drizzling it with some chocolate sauce.

5gms............... agar agar

1tbsp................custurd pwd

3cups.............. milk

3tbsp............... sugar

Few strands saffron

For serving

Falooda / Glass Noodles

Vanilla essence

Garnishing

Pista

Choclate sauce

Soak agar agar in ¾ cup water for 5 minutes.

Heat the pan  and agar agar mixture stirring constantly till dissolved.

Add 1 cup boiled milk. Boil for a few more minutes till the agar agar is well mixed.

Dissolve custurd pwd in ¼ cup cold milk.

In another pan heat the rest of the  milk.

Add sugar and saffron.

Add the custurd mix to the milk stirring continiously so no lumps are formed.

Strain the agar agar mix and mix into custurd.

Pour into bowls.

Let set  into frig .

Demould.

Serve with falooda.

for falooda

Boil the falooda with sugar and when done add some vanilla essence.

Cool before serving.

Garnish with pistachios and drizzle some chocolate sauce.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

this goes to Anjali's Cakes Cookies and Desserts ,Kalyani's Summer Splash hosted by Sangeeta, Sara's Corner for women's Day and Rasya's I am the Star 

Pin It Tweet