One of my favourite puddings named after my aunt Nirmal Chadha, who invented this humble but delicious dessert
Ingredients
● Ginger biscuits: 24
● Pineapple tin: 500 gm
● Fresh cream: 1 litre
● Cashew nuts roasted and crushed
Method
● In a serving dish layer 12 ginger biscuits
● Pour over half of the syrup in the pineapple tin over the ginger biscuits
● Arrange half of the pineapple pieces neatly over the soaked biscuits
● Layer cream on the pineapple
● Repeat the process with layering of remaining ginger biscuits, syrup, pineapple pieces and cream
● In a pan roast the cashewnuts and
crush them
● Garnish the pudding with the roasted cashewnut
● Chill and serve cold
(The author owns the Moti Mahal chain of restaurants. monishgujral.com)