Tri Colour Pudding with Lemon Jelly. A delicious dessert recipe made in three different colours. This pudding is very popular among children and adults alike.
You can serve it as an afternoon snack or even as a dessert. If you are looking for something different, then try this pudding recipe today!
Perfect for summer parties or just as after-dinner treats, you won’t be able to stop eating it. Make this tri-colour pudding recipe at home and impress your friends and family.
Table of Contents
Ingredients for Tri Colour Pudding With Lemon Jelly
For the Tri colour Pudding –
- 1/2 liter Milk
- 2 tbsp agar-agar powder or gelatin
- 4 tbsp heaped sugar
- 25 grams cashew nuts chopped
- 1/2 tsp vanilla essence
- 1/2 tsp rose essence
- 1/2 tsp almond essence
- rose pink and green food colour
For the Lemon Jelly –
- 400 ml water
- 2 tbsp gelatin or agar-agar powder
- 5 tbsp sugar
- Juice of half a lemon
How to Make Tri-Colour Pudding With Lemon Jelly
Step I– Start by making the tri-colour pudding. Bring to boil 1/2 liter milk and add sugar. When sugar melts add the agar-agar powder or gelatin. If using gelatin bloom it first and then add it to the milk. Add the chopped cashew nuts. Stir the milk until the agar-agar/gelatin completely dissolves and then switch off the heat.
Step II – When the milk mixture slightly cools, divide it into three portions. Into the 1st portion add a few drops of rose essence and rose colour. Pour this into a rectangular or square mould and refrigerate for 5 minutes until slightly set.
Step III – Into the 2nd portion add only almond essence and no colour. Mix well and pour the white mixture onto the 1st layer. Refrigerate once again for 5 minutes.
Step IV – Into the 3rd portion add vanilla essence and green colour. Now pour this over the 2nd layer of the pudding and put it back into the refrigerator for 5 minutes.
Step V. Make the Lemon Jelly. To make the lemon jelly boil 400 ml water and add 5 tbsp sugar and dissolve. Then add 2 tbsp lemon juice or juice of half a lemon. Mix well and then switch off the heat.
Step VI. Assemble the Pudding. Next, get the tri-colour pudding out of the refrigerator and cut it into desired cubes. Arrange these pudding cubes in a round bowl and pour the room temperature lemon jelly into it. Allow it to set in the refrigerator for 3 to 4 hours or until firmly set. Then unmould the pudding, cut it into desired pieces and serve cold.
Video Tutorials
Tips & Tricks
- Use full-fat milk to get a creamier pudding.
- Preferably use gelatin instead of agar-agar for the Lemon jelly to give the pudding a wiggly texture.
- Do not let the coloured layers of the pudding set completely. Pour the next layer when the 1st layer is still a little sticky or else they may separate when cutting.
- Let the pudding set completely for at least 3 to 4 hours before unmoulding.
- You can use different shapes of bowls for your pudding – be creative!
Serving Suggestions
Unmould the Tri-Colour Pudding with Lemon Jelly when it is firmly set. Cut into desired pieces and serve cold as dessert treats or for your summer get-togethers.
Other Dessert Recipes you may like
Sweet Potato & Coconut Milk Pudding
Printable Recipe Card
Tri Colour Pudding With Lemon Jelly Recipe | How To Make Tri Coloured Pudding With Lemon Jelly
Equipment
- 1 Square or rectangular mould
- 1 Round mould
- 1 Round plate
Ingredients
For the Tri Colour Pudding
- ½ liter Milk – full fat
- 2 tbsp Agar-agar powder or gelatin powder
- 4 tbsp Granuated Sugar
- 25 grams Cashew nuts, chopped
- ½ tsp Vanilla essence
- ½ tsp Rose essence
- ½ tsp Almond essence
- Pink & Green food colours
For the Lemon Jelly
- 400 ml water2 tbsp gelatin or agar-agar powder5 tbsp sugarJuice of half a lemon
- 2 tbsp gelatin or agar-agar powder
- 5 tbsp Sugar
- 2 tbsp Lemon Juice or juice of half a lemon.
Instructions
How to Make Tri Colour Pudding
- Bring to boil 1/2 liter milk and add sugar. When sugar melts add the agar-agar powder or gelatin. . Add the chopped cashew nuts. Stir the milk until the agar-agar/gelatin completely dissolves and then switch off the heat.
- When the milk mixture slightly cools, divide it into three portions. Into the 1st portion add a few drops of rose essence and rose colour. Pour this into a rectangular or square mould and refrigerate for 5 minutes until slightly set.
- Into the 2nd portion add only almond essence and no colour. Mix well and pour the white mixture onto the 1st layer. Refrigerate once again for 5 minutes.
- Into the 3rd portion add vanilla essence and green colour. Now pour this over the 2nd layer of the pudding and put it back into the refrigerator for 5 minutes.
Make the Lemon Jelly
- To make the lemon jelly boil 400 ml water and add 5 tbsp sugar and dissolve. Then add 2 tbsp lemon juice or juice of half a lemon. Mix well and then switch off the heat.
Assemble the Pudding
- Next, get the tri-colour pudding out of the refrigerator and cut it into desired cubes. Arrange these pudding cubes in a round bowl and pour the room temperature lemon jelly into it. Allow it to set in the refrigerator for 2 to 3 hours or until set. Then unmould the pudding, cut it into pieces and serve cold.
Notes
- If using gelatin bloom it first and then add it to the milk. To bloom gelatin, soak in hot water for a few minutes.
- Do not let the coloured layer of the pudding set completely before adding the next layer.
- Allow the pudding to set completely before unmoulding.
- Adjust the quantity of sugar to suit your taste.
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