Butterscotch Pudding


500 ml milk
3/4 cup sugar
1/4-1/2 cup condensed milk
25-50 gm unsalted butter
8 gm china grass
1/2 tsp vanilla essence
1 cup water

For Garnish:

2 tbsp sugar
1 tsp water
2-3 tbsp cashew nuts


  1. Soak china grass in 1 cup of water for 15 minutes.
  2. In a pan, add 2 tbsp sugar and 1 tsp water and melt it at low flame till it caramelize.
  3. Switch off the flame and add cashew nuts and mix well. Then transfer it to a baking paper and allow to cool.
  4. In a sauce pan, combine 3/4 cup sugar and 3 tbsp water at low flame. Allow the sugar to melt and bring to a boil. Do not stir, swirl the pan.
  5. When the sugar caramelize ( take care during this step, do not allow to burn ), remove from the flame and add butter and mix well.
  6. Then switch on the flame and add milk and stir continuously. ( The caramel will be thick at first and then it will become soft when the milk starts to boils).
  7. Add condensed milk and mix well. Add vanilla essence and mix well.
  8. In the meantime, melt the soaked china grass in another pan on low flame, stirring continuously until the china grass dissolves completely.
  9. When the milk mixture reaches the boiling point, add the melted china grass and mix well for 2 minutes.
  10. Switch off the flame and allow to cool little and then pour this into a pudding tray.
  11. Crush the caramelized cashew nuts and add 2 tbsp into the pudding.
  12. Keep it in the refrigerator till set … Garnish with caramelized nuts and butterscotch syrup / chocolate syrup and serve chilled…

Recipe Source: Fadwa’s Kitchen

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