Nirmal Pudding Recipe

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One of my favourite puddings named after my aunt Nirmal Chaddha, who invented this humble but delicious dessert.

Nirmal Pudding Recipe Recipe

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By Monish Gujral Published: January 30, 2017

    One of my favourite puddings named after my aunt Nirmal Chaddha, who invented this humble but delicious dessert.

    Ingredients

    Instructions

    1. In a serving dish layer 12 ginger biscuits.
    2. Pour over half of the syrup in the pineapple tin over the ginger biscuits.
    3. Arrange half of the pineapple pieces neatly over the soaked biscuits.
    4. Layer cream on the pineapple.
    5. Repeat the process with layering of remaining ginger biscuits, syrup, pineapple pieces and cream.
    6. In a pan roast the cashew nuts and crush them.
    7. Garnish the pudding with the roasted cashew nut.
    8. Chill and serve cold.

      First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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