Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 250 | Grams | Sugar, Table | half for caramel |
| 6 | Nos. | Egg Whites | separate whites from yellow |
| 4 | Teacup | Water | Boil the water |
| 200 | Grams | Milk Cream (Malai) | fresh |
| 2 | Teaspoon | Vanilla Essence | add with cream |
Method
1. Melt half the sugar in a pan, till it becomes golden brown.
2, Pour into a mould.
3. Beat the white of the eggs, with the remaining sugar until firm and put into the mould.
4. In a saucepan, boil water about 4 inches high. Put the mould in the boiling water - to steam the pudding. Cover the pan. Obviously, the mould should not get the boiling water in it. You can use the pressure pan for the job.
5. When ready, and cooled, the mould should be kept upside down in a dish, and the pudding taken out on the dish.
6. Garnish it with cream blended with vanilla essence.
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