Day and Night Pudding

This Recipe was made with the ingredient sponsored by Mother Dairyat Nutrition Awareness Activity at Lady Irwin College

Day and Night Pudding by Ms Gurmeet Kaur & Ms Nandini Tiwari from Vivekananda College

Ingredients	Amount
Cream	100ml
Ragi	15g
Muskmelon seeds	0.2g
Egg	6g
Milk Powder	9g
Soya Milk	24g
Pumpkin Seeds	0.2g
Peanut Butter	9g
Quinoa	9g
Jaggery	6g
Coconut	15g
Chia seed	0.1g
Flax Seeds	0.1g
Pulse	15g
Paneer	15g
Peanut	1.5g

Serving Size: 2

Method

Layer 1 – Add peanut butter to the whipping cream and whip it to prepare the first layer.

Layer 2 – Pre heat the oven and add baking powder, baking soda & vanilla essence to the batter. Add roasted seeds. Pour the batter in the greased tin and put it in the oven. Bake the cake at 220°C for 40 mins.

Layer 3 – Pre heat the oven. Ready the tin with grease and dust method. Beat the egg till the soft peak stage.Add sugar in the egg foam, Sieve the baking powder, baking soda and milk powder together and add it to the batter. Add moong dal in the batter. Add milk according to the consistency of the batter of cake. Pour the batter into greased tin and put it into the oven. Bake the cake at 220°C for 40 mins.

Layer 4 – Grate the paneer and dry coconut. Heat the pan and cook paneer and coconut together. Cool the batter and add roasted seeds and sugar. To set all the layers Refrigerate the dessert for 30 mins.

Winners