For the beetroot sauce:
3 drops Vanilla essence
3 tsp Sugar
1 1/2 tsp. Gelatin (powdered)
2 cups grated coconuts
For beetroot sauce:
2 medium sized Beetroots
1 cup Sugar
1 tsp. Cornstarch
2 tsp. vanilla essence
For eye ball (green outer thin layer)
5 no's bananas
1 cup fresh thick milk
2 tsp. elaichi
1/4 cup castor sugar
2 tbsp. gelatin powder
green food colour as required
for the bloody eye lens:
3 tbsp. cocoa powder
1/2 cup castor sugar
15 no's of peanuts
20 no's of cashews
15 no's of almonds
For the eye ball (white):
Take gelatin (powdered/gelatin sheets) and leave it to bloom in to the cold water. (As per the quantity of mixture)
In a large sauce pan add fresh thick coconut milk and bring it on a medium low heat.
Once the coconut milk has come to boiling temperature add fresh thick milk and stir continuously for about a minute.
Once the mixture is in a state of boiling add in the castor sugar and stir well.
Add in the brown sugar and mix well.
Bring the mixture to a medium high heat and add cardamom to give an umami flavor to it.
Add in few drops of vanilla essence and combine well.
Stir once again and take off the heat.
And set aside to rest on a room temperature
For the eye ball layer:(geerny)
Leave gelatin to bloom in cold water for about a minute.
Take a large sauce pan, add in the fresh thick milk and bring it on a medium low heat.
Then add in the blended banana puree and combine well.
Add in the green food color and few drops of vanilla essence. (I just wanted to give this eye lens a green HALLOWEEN kind of look; you can also play with colors by giving it a black or brown kick, you can also use rose ESSENCE OR ELAICHI FLAVOR too
Stir the mixture for about a minute.
Take it off the heat and set aside to rest on to the room temperature.
For the eye lens(black/brown)
Remove the mixture from the heat and leave it on room temperature.
Blend the roasted nuts and keep aside.
Stir continuously for about a minute till it reduces and thickens to right consistency.
Now in large sauce pan on medium low heat, add the blended puree and stir well.
Bring the mixture to a boil by adding the cornflour mixture steadily, so that there is no matter of any clumps.
Filter the mixture in a bowl and set aside.
In a medium bowl grate the beetroots and keep aside.
Now blend the grated beetroots to a fine pate.
Blend chikki(mixture of peanuts and jaggery) to give a nice crunchiness to the mixture.
Take a large bowl add in the blended biscuits, roasted nuts, and mixture of peanuts and jaggery and mix well.
Add in the boiled fresh milk, cocoa powder and combine well in to a texture mixture.
Now u can enjoy some tasty spooky pudding eye balls on #Halloween day.it was my first ever Halloween recipe and enjoyed a lot with this and had a great fun.
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