Salted Caramel Coffee Pudding

There seems to be quite a growing trend towards incorporating Salt and chili in desserts. So I thought I might showcase this trend into this gorgeous caramel pudding. It’s not your average pudding recipe and honestly, it’s not that sweet either. There’s a lovely savory hint in the caramel that balances all the sweetness and it’s not heavy on the palate. I’ve come up with is an uncomplicated version that will take just no time to make!



  1. for the crust – crush the biscuits and add melted butter and compress on the base of the serving dish Refrigerate for 20 mins.
  2. For the pudding: in a food proccessor add all the ingredients together and blend well pour the mixture slowly on the firm crust and refrigerate for 2 hours
  3. Sprinkle powdered brown sugar , sea salt and cinnamon mixture Serve chilled.

Monish Gujral

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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