Ingredients
Chocolate milk
- 2 tablespoon cocoa powder
- 1/4 cup corn flour
- 1/2 cup milk
Boil milk
- 1 cup milk
- 1/2 cup sugar
Chocolate eggless pudding
- 1/8 teaspoon decoction
to grease
- Little ghee
Instructions
- First, grease the pudding pan with ghee and keep it aside
- Add cocoa powder, corn flour, and milk; mix well till it turns lump free
- Strain and keep aside
- Add milk and sugar to a wide heavy bottomed pan
- Bring to a boil on medium flame
- Turn down to low- medium flame
- Add chocolate milk meanwhile mix well
- Furthermore, add coffee decoction; mix well
- Cook til the mixture turns glossy and shiny
- Turn off the stove and transfer
- Rest at room temperature for 1 hour and refrigerate for 4 hours
- Unmold and enjoy
Video
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Notes
- you can use a small baking tray, glass, or porcelain bowl to set the pudding. Greasing with ghee helps for easy unmolding, so I would highly recommend that
- Whole-fat milk gives the best texture and taste. You can use low-fat but avoid fat-free milk
- I have used dark cocoa powder. You can use any cocoa powder of your choice. Adjust the sugar accordingly
- It is very important to mix chocolate, corn flour, and milk lump free first and then strain it. If you skip this process you might end up with lumpy pudding
- Always add milk and sugar; boil the milk then add chocolate milk. Sugar melts and also hot milk helps for perfect binding
- A coffee decoction is optional but little coffee makes it so flavorful. I would highly recommend that
- For the pudding to set perfectly, always cook till turns shiny and thick. Also, mix well till it comes to this stage else the pudding might have a lot of lumps
- Though it takes less than 10 mins to prepare the mixture, resting time gives the perfect wobbly pudding. If you consume it immediately, the pudding texture might differÂ
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