This is my third Eid series on My Big Fat Halal Blog and having put up so many dessert recipes … people often ask me which one I’m going to make. Well, this year I am making a lotus & nut pudding and it’s one of my favourites desserts ever. It’s a sweet creamy pudding that’s layered with a roasted nut mix made of pistachios, almonds, cinnamon, lotus biscuits and crispy bread! It’s not too sweet and it’s light, airy and seriously good! Try it and see for yourself 😉
– Ayesha x
P.S. Click here for yesterday’s Eid recipe.
- 25g butter
- Handful of almonds, crushed
- Handful of pistachios, crushed
- 20 lotus biscuits, crushed
- 5 slices of bread (remove the crust and tear in to small pieces)
- 1 tsp cinnamon (optional)
- 2 sachets dream topping powder (I used Bird's brand)
- 200 milk
- 1 1/2 tin Nestle extra thick cream
- 3 tbsp sweetened condensed milk
- 1 tsp vanilla essence
- Begin my adding the butter to a pan over a medium heat together with the pistachios and almonds.
- Add in the bread and HALF the amount of biscuits and mix thoroughly for about 5 minutes until the bread starts to get brown and crispy. Be careful not to burn the nuts.
- For the cream, mix the dream whip powder and milk using a electric mixer.
- Beat in the condensed milk and cream. Once combines, divide the cream in 2 halves.
- In one half, add the remaining biscuit crumbs and mix until fully combines. (Leave the other half plain).
- Now layer the nut mix and cream in a serving dish or baking try with a loose bottom.
- LAYERS: First add a layer of nut mix, then all the plain cream, then nut mix, then all the biscuit cream and finally nut mix.
- Refrigerate for at least 3 hours (I prefer to do it overnight). Serve cold :)
- If you can't find the dream whip powder, you can use double cream instead (and of course do not add the milk). Also add some more vanilla essence/ condensed milk to make it sweeter.