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Indrani Custard Pudding

Dedicated To Bengal
Indrani Custard Pudding
Indrani Custard Pudding
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeBakery, Bengali, Brunch, Confectionery, Desserts,
  • Good for Brunch , Lunch , Snacks , Dinner

About this recipe

The name Indrani is so enticing, looks like name of some beautiful elegant women from ancient India. Indrani means “queen of INDRA” in Sanskrit, Isn’t it beautiful? My Indrani custard pudding layered with another traditional dessert called Motichoor laddoo is a treat to the eyes too. Now from where these laddoos came in picture? Actually yesterday some relatives visited my place and they bought this pack of beautiful saffron color laddoos from Kanpur. As you all know I am not a sweet tooth person, I thought what will I do with them. Though they are yummy, but I can not have them all by myself. And then this Idea came, why not make some fusion with them and present the same laddoos in an entirely different avatar. I started with baking paneer to form small balls like rasgulla. Then made some custard with milk, milkmaid, sugar free, kewra, cardamom and saffron to give flavor like rasmali milk. To give it a gell like texture I used a bit of gelatin. Layered all the things together in a glass bowl and there it is, My beautiful Indrani Custard Pudding.

Ingredients for Indrani Custard Pudding

  • 1 cup paneer, grated
  • 1 1/2 cup low fat milk
  • 1 spoon custard powder
  • 2 tbs spoon sugar free (or regular white sugar)
  • 1 tbs milkmaid
  • 1 tbs green cardamom powder
  • 1 tbs almonds, flakes
  • 5-7 dried fig, small chunks
  • few strands of saffron
  • 2-3 drops of Kewra
  • 1/2 tbs gelatin
  • 3-4 motichoor laddos (Depends on the servings)

How to cook Indrani Custard Pudding

  1. Mix grated paneer, cardamom powder, 1 tbs sugar free and 3-4 saffron strands together in a bowl
  2. Make small oval shaped balls and bake it in microwave for 20-25 mins at 200 degrees
  3. cut the motichoor laddoos in two parts.
  4. Keep 1/4th top part for garnish top layer. Mash the remaining 3/4 th part of motichoor laddoos.
  5. Take the bowls or cups of your choice and set the mashed mixture in, pressing with spoon & refrigerate for 10 mins.
  6. Meanwhile boil the milk in a pan add remaining sugar free an boil till mixture reduces a bit
  7. Now mix the custard powder with cold water gently & pour in the mixture.
  8. Boil with constant stirring
  9. Add milk maid stir well & remove from the gas adding cardamom powder, saffron & dryfruits and kewra.
  10. Then take the gelatin in a small bowl, mix with some water & pour in the milk.
  11. Mix well & keep it a side.
  12. Take out the paneer balls and cut into them in halves
  13. Then take out the laddoo bowls and start the layering with paneer balls, then pour 2-3 spoon full of custard then again paneer balls, then again custard.
  14. Now top it with paneer ballls with remaining motichoor laddo & dry fruits.
  15. Refrigerate for 1 hours
  16. Your Indrani custard pudding is ready to be served.


  • You can also use readymade rasgullas which comes in different sizes.
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