Indian Flag Tri Color Pudding- Indian Flag Pudding

 

Celebrating India’s 73 rd Independence day with this tri color pudding, which represents the flag of India…

India secured its independence on August 15, 1947, and the  Constitution of India came into effect on January 26, 1950.


The Indian flag was designed in 1921 by Pingali Venkayya, an agriculturist from Machilipatnam. The Indian flag is a horizontal tricolour of “deep saffron” at the top, “white” in the middle, and “green” at the bottom. In the centre features a navy blue wheel with twenty-four spokes, known as the Ashoka Chakra, taken from the Lion Capital of Asoka erected atop Ashoka pillar at Sarnath

The Saffron colour denotes renunciation or disinterestedness. The white in the centre is light, the path of truth to guide our conduct. The green shows our relation to (the) soil, our relation to the plant life here, on which all other life depends. The “Ashoka Chakra” in the centre of the white is the wheel of the law of truth. Again, the wheel denotes motion. There is death in stagnation. There is life in movement. India should no more resist change, it must move and go forward. The wheel represents the dynamism of a peaceful change.

India’s National:

  • Language- Hindi
  • Anthem- Jana Gana Mana
  • Animal- Tiger
  • Flower- Lotus
  • Bird-Peacock
  • Dish- Rice and Curry
  • Song-vandemataram
  • Sports-Hockey

Tri Color Pudding:

For Green color pudding:

Ingredients:

  • Avocado, ripe-1
  • Pistachios, shelled-1/4 cup
  • Milk- 1 1/2 cups
  • Condensed milk- 4tbsp or according to your needs
  • Agar-Agar strands- 1/4 cup strands dissolved in 1/2 cup water

Instruction:

  • Place agar-agar strands in 1/2 cup water and cook by constantly stirring to dissolve in water. Strain to remove any tiny strands present in it.


  • Blend avocado and pistachios into a fine paste by adding little water to it.
  • In a saucepan, heat milk and condensed milk.
  • When it heats up, add the dissolved agar-agar and combine well.
  • Remove from the flame and when slightly cooled, add the avocado-pistachios puree and combine well.

  • Pour this mixture into a cake pan, dessert bowl or ramekin, after it cools down refrigerate to set.

For White color pudding:

Ingredients:

  • Apple-2
  • Almonds-1/4 cup
  • Milk-1 1/2 cups
  • Vanilla extract- 1tsp
  • Condensed milk-4 tbsp or according to your needs
  • Agar-agar strands- 1/4 cup strands dissolved in 1/2 cup water

Instruction:

  • Place agar-agar strands in 1/2 cup  water and Cook by constantly stirring to dissolve in water. Strain it to remove any tiny strands present in it.
  • Blend apple and almonds together into a fine paste by adding little water.
  • In a saucepan, heat the milk along with condensed milk and vanilla extract.
  • When the milk heats up,, add the melted agar-agar and combine well.
  • Remove from the flame and when it’s slightly cooled, add apple-almond puree to it and combine well.

  • Slowly pour this mixture on top of the green pudding that has already been set in the refrigerator.

  • Let it cool and place in the refrigerator for further setting.

For Orange Color pudding:

Ingredients:

  • Cantaloupe juice or Carrot juice or mango puree  -1 1/2 cups
  • Milk- 1/2 cup
  • Condensed milk- 4tbsp
  • Agar-agar strands- 1/4 cup strands dissolved in 1/2 cup water

Instruction:

  • Place agar-agar strands in 1/2 cup  water and cook by constantly stirring to dissolve in water. Strain it to remove any tiny strands present in it.
  • In a Blender, puree fresh  cantaloupe and strain to extract the juice out of it and keep aside.

  • Heat milk along with condensed milk.
  • When the milk heats up, add dissolved agar-agar and mix well.
  • Remove from the flame, let cool slightly and add the cantaloupe juice to this.

  • Pour this mixture on top of the white pudding that has already been set in the refrigerator.

  • Again, keep this in the refrigerator for further setting.

  • After the pudding has set well, cut into different shapes and serve.

Happy Independence day!

 

Tri Color Pudding
 
For Green color pudding
Ingredients
  • Avocado, ripe-1
  • Pistachios, shelled-1/4 cup
  • Milk- 1½ cups
  • Condensed milk- 4tbsp or according to your needs
  • Agar-Agar strands- 6gm
Instructions
  1. Place agar-agar strands in 3tbsp water and heat it by constantly stirring to dissolve in water. Strain it to remove any tiny strands present in it.
  2. Blend avocado and pistachios into a fine paste by adding little water to it.
  3. In a saucepan, heat milk and condensed milk.
  4. When it comes to a boil add the dissolved agar-agar and combine well.
  5. Remove from the flame and when it is slightly cooled, add the avocado-pistachios puree and combine well.
  6. Pour this mixture into a cake pan, dessert bowl or ramekin, after it cools down refrigerate to set.

 
Tri Color Pudding
 
For White color pudding
Ingredients
  • Apple-2
  • Almonds-1/4 cup
  • Milk-1½ cups
  • Vanilla extract- 1tsp
  • Condensed milk-4 tbsp or according to your needs
  • Agar-agar strands-6gm
Instructions
  1. Place agar-agar strands in 3tbsp water and heat it by constantly stirring to dissolve in water. Strain it to remove any tiny strands present in it.
  2. Blend apple and almonds together into a fine paste by adding little water.
  3. In a saucepan, heat the milk along with condensed milk and vanilla extract.
  4. When the milk comes to a boil, add the melted agar-agar to it and combine well.
  5. Remove from the flame and when it's slightly cooled, add apple-almond puree to it and combine well.
  6. Slowly pour this mixture on top of the green pudding that has already been set in the refrigerator.
  7. Let it cool and place in the refrigerator for further setting.

 
Tri Color Pudding
 
For Orange Color pudding
Ingredients
  • Cantaloupe juice or Carrot juice -1½ cups
  • Milk- ½ cup
  • Condensed milk- 4tbsp
  • Agar-agar strands- 6gm
Instructions
  1. Place agar-agar strands in 3tbsp water and heat it by constantly stirring to dissolve in water. Strain it to remove any tiny strands present in it.
  2. Blend fresh cantaloupe and strain it to get the juice out of it and keep aside.
  3. Heat milk along with condensed milk.
  4. When the milk comes to a boil, add dissolved agar-agar and mix well.
  5. Remove from the flame, let cool slightly and add the cantaloupe juice to this.
  6. Pour this mixture on top of the white pudding that has already been set in the refrigerator.
  7. Again, keep this in the refrigerator for further setting.
  8. After the pudding has set well, cut into different shapes and serve.

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