Chai Pudding / Tea Pudding: Calling all my Chai lovers out there, Here is another excuse for you to have, to be specific, eat the Chai. This is an easy-to-prepare recipe that requires only less time and needs no gelatine or agar-agar powder. Instead, the cornflour did the magic here.
This Chai pudding / Tea pudding recipe is similar to Rose Mahalabia Pudding but instead of the rose flavour, I have used Tea flavour here.
About the Chai Pudding/ Tea Pudding recipe:
I have added vanilla essence to this recipe. But if you want, you can add ground cardamom with the milk and sieve it before combining it with the cornflour.
Try using good quality tea powder or even masala chai powder. Good quality tea makes flavourful Pudding.
Make sure to stir the pudding constantly after combining cornflour. Or else, The lumps will be formed which we don’t want.
Recipe fully adapted from MJs Kitchen
AuthorRukhsana_sherinDifficultyBeginnerHeat 1 cup of milk in a saucepan in a low-medium flame (no need to boil)
Switch off the flame and add loose tea leaves . Let it soak for maximum 3 minutes. (Steeping more than that may cause the tea to taste bitter. )
Strain the milk tea.
In another saucepan, add rest of the milk, cornflour, condensed milk and vanilla essence and stir well.
Switch on the flame and gently boil the mixture by stirring continuously. Simmer the flame and continue stirring for another 2 minutes .
Switch off the flame and transfer it to the serving dish.
Let it cool down and refrigerate it afterwards.
Best served chilled.
Ingredients
Directions
Heat 1 cup of milk in a saucepan in a low-medium flame (no need to boil)
Switch off the flame and add loose tea leaves . Let it soak for maximum 3 minutes. (Steeping more than that may cause the tea to taste bitter. )
Strain the milk tea.
In another saucepan, add rest of the milk, cornflour, condensed milk and vanilla essence and stir well.
Switch on the flame and gently boil the mixture by stirring continuously. Simmer the flame and continue stirring for another 2 minutes .
Switch off the flame and transfer it to the serving dish.
Let it cool down and refrigerate it afterwards.
Best served chilled.