This dish is an outcome of a cake that went wrong! I baked an eggless saffron flavoured cake using a different recipe and it did not rise to the ocasion…literally!! This recipe is a fusion between rabri, custard and a trifle! Something i whipped up in no time to use the cake gone wrong because i did not want to throw it in the bin! It can be combined with layers of fruit or jelly to make it into a trifle. I do not have the exact measurements of the ingredients as i used half a baked cake…more or less so its just a matter of trying this out and getting the desired texture.
Left over cake or a cake that has flopped, crumbled
1 litre of semi skimmed milk, lactose free or soya milk, plus 2 tablespoons extra
1 tablespoon of custard powder
1 pinch of Nitu Didi pure spanish saffron
1 pinch of powdered cardamom
sugar to taste (keep in mind the cake is also sweet)
Boil the milk with the saffron till its reduced to half its quantity. Add the cardamom powder. Mix the 2 tablespoons of milk with the custard powder and blend into the milk and keep on stirring. Add the crumbed cake and let the cake soak in all the milk. Add sugar to taste. Take off heat and let it cool. At this point you can add some essence such as rose, or vanilla, almond, etc. Put into a dish or a container when cooled . It will thicken even more. Serve cold.
NITU DIDI TIP:
You can even alternate this with seasonal cut fruits. Just put a layer of this pudding and top with fruits and again pudding. You can garnish this with chopped nuts.
To buy my excellent saffron do go to my online store.
Health benefits of saffron:
Saffron is good for all over well being. It is good for menopause reducing the symptoms if taken in a small amount on a daily basis. It is also now an ingredient used in many supplements that ensure overall wellness. The active components in saffron have many therapeutic applications in many traditional medicines as antiseptic, antidepressant, anti-oxidant, digestive, anti-convulsant.
HOW TO STORE SAFFRON:
A good quality authentic saffron will not lose its flavour if well stored. I sell saffron in 1 gram plastic boxes and i store it in the fridge. When i need to use it in my food or desserts i just take a few strands and put it directly.