Dried Fig Pudding

Dried Fig Pudding adorned with Baklawa and Pistachios


Many years back, my dad's cousin had bought a dried Fig pudding for a thakkaram/ salkaram (party given to the groom and his family), and it tasted soo good! I vividly remember asking her for the recipe, but I can't recall the recipe now. So I thought to recreate it this Eid! 

While I tried experimenting with the recipe, I learnt that boiling milk with fig could couagulate the milk, causing it to curdle. So I added the fig paste at the end of the process, yielding the exact result I was looking for, Alhamdulilah ! So make sure not boil milk and fig paste together.

Having at least one dessert on the Eid table is mandatory and everyone waits for that bit. This melt in the mouth dessert is one of a kind! The dessert is made using China grass/ agar-agar. And is very calming on the tummy. The Baklawa sheets that is Smashed and added as a topping gives the dessert an added texture, with the white chocolate and pistachio, everything combined, marries well with each other.



Make this delicious dessert for your family and surprise them!

Ingredients :

  • 200 gms Dried Figs
  • 1/2 cup hot water
  • 10 gms China grass/ agar agar soaked in 4 tbsp water 
  • 1 liter Milk
  • 1/4 cup Sugar
  • 1/2 cup Condensed Milk
  • 2 tbsp Cream (optional)
  • Phyllo sheets
  • Ghee/ Butter
  • Pistachios, ground 
  • White chocolate, melted 

Instructions :

  1. In a deep bowl, add in your dried figs and pour in the hot water and cover and allow to soak at least for half an hour.

  2. At the same time, soak the China grass in water and set aside.
  3. Now grind the figs with little bit water used for soaking. 
  4. In a deep saucepan, pour the milk and allow to bring to a boil. 
  5. Now at the same time, melt the China grass that has been soaking. 
  6. Remove milk from stove. Now, to the boiled milk, add sugar, condensed milk, melted China grass, and beaten cream (optional).
  7. Finally add in the fig paste and combine well using a whisk.

  8. Now pour into individual moulds or a dessert tray. 
  9. Allow to set in the refrigerator (3-4 hours or overnight).
  10. For assembling, brush ghee or butter onto phyllo sheets and bake them for 2-3 minutes at 180 deg C, this step is optional, adds an extra crunchy texture.

  11. Now smash and crumble the baked phyllo sheets and sprinkle as required over the pudding and decorate with melted white chocolate and ground pistachios. 
  12. Serve immediately! 

 


Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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