#SujiCreamChessePudding #N'Oven
INGREDIENTS & PROCESS:
½ CUP SEMOLINA / SUJI
½ CUP SUGAR
¼ CUP POWDER MILK
¼ TSP CARDAMOM
2.5 CUP LIQUID MILK
MIX WELL
COOK UNTIL BECOME THICKEN
POUR INTO An OIL GREASED MOULD
KEEP ASIDE FOR 10 min.
½ CUP CREAM CHESSE
½ CUP SUGAR
¼ CUP POWDER MILK
½ CUP WHIPPING CREAM
2 CUP LIQUID MILK
MIX WELL
2 TBSP CORN FLOUR
2 TBSP MAIDA / FLOUR
1 TSP VANILLA EXTRACT
COOK UNTIL THICKEN
POUR IT OVER THE SUJI LAYER
KEEP ASIDE FOR COOLDOWN A LITTLE
CHOPPED SLICED ALMOND ON TOP
COVER WITH A WRAPING PLASTIC
KEEP IN FRIDGE FOR 2 HOURS
REMOVE FROM THE MOULD
CUT IN PIECES

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