Mithai & Cake Baked Pudding | Assorted Indian Sweet and Cake Pudding | Leftover sweet recipe
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Lets, go to the recipe.
Preparation Time : 10 minutes
Cook Time : 15 minutes
Serves : 8 people
Ingredients:
- Kalakand/Milk Burfi-200 gram
- Laddu- 150 gram
- Homemade Instant Shahi Rabdi- 400 gram
- Chocolate Cake Crumb- 400 gram
- Raisins- 1 handful
- Cashew nuts- 1 handful
How to Make:
- Mash the cake crumb with a spoon so that it can be set easily to make the bottom layer of pudding.
- Then set in a baking dish where you set the pudding.
- Crush the Burfi and make a layer over cake.
- Then make the laddu layer over it. Try to make the layer even.
- Pour the Rabdi on top.
- Bake it at 180°C for 15 minutes in a preheated oven. This time can be varied in different oven.
- When done, take out from oven and let it cool to room temperature.
- Run a sharp knife to loose the side.
- Then cut into desired pieces.
- You can serve it chilled or warm. Both are very tasty. If you want warm, just microwave it for few seconds before serving.
My Tip:
- If you don't have oven, you can microwave it for 3-4 minutes.
- When you will cut the pudding, Please handle with care because it will be very soft.
- You also can take vanilla cake or any cake as per your choice.
- Instead of milk burfi, any sandesh or soft white mithai can be used.
- If you don't have laddu, boondi can be used.
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