Ingredients
Equipment
Method
- Prepare the Bread Batter (First Layer):
- Take 6 bread slices, cut off the edges, and put them into a mixer jar.
- Add 3 eggs, ¼ tsp cardamom powder, ½ cup of milk, and 2 to 3 tbsp of sugar.
- Blend everything well until you get a smooth, fine batter.
- Steam the First Layer:
- Take a steel plate or a round cake tin and grease it thoroughly with ghee all over the bottom and sides.
- Pour the prepared bread mixture into the greased plate.
- Place it inside a steamer or idli cooker and steam it on high flame for about 10 to 15 minutes until the first layer is half-cooked and set.
- Prepare the Carrot Batter (Second Layer):
- While the first layer is steaming, take the pre-steamed carrot pieces and put them into the mixer jar (you can use the same jar).
- Add 2 eggs, 2 tbsp of sugar, 2 tbsp of milk powder, and 2 cardamom pods.
- Blend it thoroughly into a smooth, creamy mixture.
- Add the Second Layer and Steam:
- Once the first layer is cooked and firm (check with a toothpick or knife), keep the stove on and gently pour the carrot mixture directly over the first layer.
- Use a spoon to gently smooth and level the top surface without applying too much pressure.
- Cover and steam on high flame for another 15 minutes until fully cooked. Test by inserting a skewer or knife—if it comes out clean, it's done.
- Cool, Slice, and Serve:
- Turn off the heat and let the pudding cool down completely (you can place it in front of a fan to speed it up).
- Once cooled, invert the plate to remove the pudding.
- Cut it into your preferred shapes (square, diamond, or rectangular pieces).
Video
Notes
Serving Suggestion: For the best taste and neat slices, chill the pudding in the refrigerator for at least 1-2 hours before cutting and serving.
Flavor Variations: You can replace cardamom powder with 1 teaspoon of vanilla extract for a classic western dessert flavor.
Steaming Tip: Make sure the first layer is firm before pouring the second layer to get clean, distinct layers.
Toppings: Optional: Garnish with chopped nuts like pistachios, almonds, or cashews for an extra crunch.
Flavor Variations: You can replace cardamom powder with 1 teaspoon of vanilla extract for a classic western dessert flavor.
Steaming Tip: Make sure the first layer is firm before pouring the second layer to get clean, distinct layers.
Toppings: Optional: Garnish with chopped nuts like pistachios, almonds, or cashews for an extra crunch.