Indian Flag Tri Color Pudding- Indian Flag Pudding

 

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 the Green color pudding:

Ingredients:

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

Instruction:

  • Combine agar-agar strands with 1/2 cup water, cook in a saucepan by constantly stirring till agar-agar has dissolved in water.


  • Blend avocado and pistachios into a smooth paste by adding little water.
  • In a saucepan, combine milk and condensed milk; cook for 5 minutes.
  • Add the dissolved agar-agar and combine well.
  • Remove the pan from the heat and let cool down slightly, 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 the White color pudding:

Ingredients:

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

Instruction:

  • Combine agar-agar strands with 1/2 cup water, cook in a saucepan by constantly stirring till agar-agar has dissolved in water.
  • Blend apple and almonds together into a smooth paste by adding little water.
  • In a saucepan, cook the milk along with condensed milk and vanilla extract for 5 minutes.
  • When the milk starts to heat up, add the dissolved agar-agar and combine well.
  • Remove the pan from the heat, let it cool down slightly, add the apple-almond puree to it and combine well.

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

  • Let cool down 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- 1/2 cup
  • Agar-agar strands- 1/4 cup strands dissolved in 1/2 cup water

Instruction:

  • Combine agar-agar strands with 1/2 cup water, cook in a saucepan by constantly stirring till agar-agar has dissolved in water.
  • In a blender, puree fresh cantaloupe along with water and strain to extract the juice out of it. Extract 1 1/2 cups of juice.

  • In a saucepan, combine milk along with condensed milk.
  • When the milk comes to a slight boil, add dissolved agar-agar and mix well.
  • Remove the pan from the heat, let cool down slightly and add the cantaloupe juice to this.

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

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

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

Happy Independence day!

 

Tri Color Pudding
 
For Green color pudding
Author:
Ingredients
  • Avocado, ripe-1
  • Pistachios, shelled-1/4 cup
  • Milk- 1½ cups
  • Condensed milk- ½ cup
  • Agar-Agar strands- ¼ cup strands dissolved in ½ cup water
Instructions
  1. Combine agar-agar strands with ½ cup water, cook by stirring till agar-agar has dissolved in water.
  2. Blend avocado and pistachios into a smooth paste by adding little water.
  3. In a saucepan, combine milk and condensed milk. Cook for 5 minutes.
  4. When the milk comes to a slight boil add the dissolved agar-agar and combine well.
  5. Remove the pan from the heat, when it has slightly cooled down, add the avocado-pistachios puree and combine well.
  6. Pour this mixture into a cake pan, dessert bowl or ramekin, after it has cooled down refrigerate to set.

 
Tri Color Pudding
 
For White color pudding
Author:
Ingredients
  • Apples, chopped- 2
  • Almonds- ¼ cup
  • Milk- 1½ cups
  • Vanilla extract- 1 tsp
  • Condensed milk- ½ cup
  • Agar-agar strands- ¼ cup strands dissolved in ½ cup water
Instructions
  1. Combine agar-agar strands with ½ cup water, cook by stirring till agar-agar has dissolved in water.
  2. Blend apple and almonds together into a smooth paste by adding little water.
  3. In a saucepan, cook the milk along with condensed milk and vanilla extract, for 5 minutes.
  4. When the milk comes to a slight boil, add the dissolved agar-agar and combine well.
  5. Remove the pan from the heat, when it has slightly cooled down, add apple-almond puree and combine well.
  6. Slowly pour this mixture on top of the avocado pudding that has already set in the refrigerator.
  7. Let cool down and place in the refrigerator for further setting.

 
Tri Color Pudding
 
For Orange Color pudding
Author:
Ingredients
  • Cantaloupe juice or Carrot juice -1½ cups
  • Milk- ½ cup
  • Condensed milk- ½ cup
  • Agar-agar strands- ¼ cup strands dissolved in ½ cup water
Instructions
  1. Combine agar-agar strands with ½ cup water, cook by stirring till agar-agar has dissolved in water.
  2. Blend the fresh cantaloupe or carrots till smooth along with water and strain to extract the juice out of it. Extract 1½ cups juice.
  3. In a saucepan, cook milk along with condensed milk.
  4. When the milk comes to a slight boil, add dissolved agar-agar and combine well.
  5. Remove the pan from the heat, let cool down slightly and add the cantaloupe juice.
  6. Pour this mixture on top of the apple pudding that has already 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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