TRIPLE COLOR PUDDING

TRIPLE COLOR PUDDING

Ingredient-

GREEN COLOR JELLY

1TBS GELATIN SOAK IN 2 TBS COLD WATER
100 ML WATER
40 GM SUGAR
GREEN COLOR
PISTACHIO ESSENCE

METHOD:
BOIL WATER ADD SUGAR COOK TILL DISSOLVE AND ADD GELATIN MIX, COOK TILL MIXED, REMOVE FROM FIRE, BRING TO COOL, ADD GREEN COLOR AND PISTACHIO ESSENCE MIX WELL, KEEP IN FREEZER TILL SET. THEN CUT TO SMALL CUBE

PINK COLOR JELLY

1TBS GELATIN SOAK IN 2 TBS COLD WATER
100 ML WATER
40 GM SUGAR
PINK COLOR
ROSE ESSENCE

METHOD:
BOIL WATER ADD SUGAR COOK TILL DISSOLVE AND ADD GELATIN MIX, COOK TILL MIXED, REMOVE FROM FIRE, BRING TO COOL, ADD PINK COLOR AND ROSE ESSENCE MIX WELL, KEEP IN FREEZER TILL SET. THEN CUT TO SMALL CUBE

YELLOW COLOR JELLY

1TBS GELATIN SOAK IN 2 TBS COLD WATER
150 ML WATER
40 GM SUGAR
YELLOW COLOR
BADAM ESSENCE

METHOD:
BOIL WATER ADD SUGAR COOK TILL DISSOLVE AND GELATIN MIX, COOK TILL MIXED, REMOVE FROM FIRE, BRING TO COOL, ADD YELLOW COLOR AND BADAM ESSENCE MIX WELL, KEEP IN FREEZER TILL SET. THEN CUT TO SMALL CUBE

4 MILK PUDDING

5 GM CHINA GRASS
200 ML WATER
300 ML MILK
80 GM SUGAR

METHOD:
BOIL CHINA GRASS WITH WATER TILL DISSOLVE AND ADD SUGAR AND MILK, COOK TILL MIXED, REMOVE FROM FIRE, BRING TO COOL, WHEN MILK PUDDING IS ABOUT TO SET ADD THE CUBED JELLY TO THE MILK PUDDING, SET IN FREEZER, WHEN SET TRANSFER TO FRIDGE. CUT AND SERVE