I know the name does not sound very Bengali, but I grew up eating this pudding in my house, and I didn’t realize till recently that its origins are not from Bangladesh. Plus I see this in a lot of Bengali parties, and people gobble it up, like there is no tomorrow. This is a great make ahead recipe. You can make it up to 2 days ahead. This goes down well with the kids as well!
6 Tbsp Sugar
½ cup Boiled water
½ cup Cornflour
2 cups Milk
1 Tsp Vanilla Essence
Salt according to taste
In a heavy saucepan add ¼ cup sugar and heat on a low setting. When the sugar starts to melt start, stir it until it turns a nice brown. Then take it off the stove top and slowly add hot water, and put it back on the stove, until it forms a nice syrup texture.
In another saucepan mix the cornflour and salt together. Slowly add in the milk.
Now add the caramel sauce. Cook on medium heat stirring slowly.
Once the mixture is bubbling, turn the heat down. Simmer till it forms into a thick mixture. Remove from heat and add the vanilla essence.
Pour the mixture into a bowl or a baking pan, and refrigerate.
You can let cool, chill airtight up to 2 days, and serve cold.
Before serving, take the pudding out by turning the bowl upside down on a plate. Caramel pudding is ready to be served!!
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