When you’re looking for an easy dessert recipe that you can make without baking, then look for this Rusk Pudding Recipe or Ruski Mithai(sweets). This pudding made from rusk is super easy to make but tastes super delicious and amazing. Your friends won’t believe that you have made this amazing dessert recipe at home without baking. To make Rusk pudding, we only require rusks which are then soaked in sugar syrup and milk Rabri. The pudding is so delicious that you will find it irresistible and this is the perfect dessert to make at home to celebrate special occasions and festivals with your family. I’ve given a complete video recipe below and also step-by-step instructions with photos for making this perfect dessert at home.
If you are looking for amazing dessert recipes, then check out Suji Halwa, Shahi Tukda, Kaju Katli, Gulab Jamun, Rasmalai, Gajar ka Halwa, and Gujiya.
Also check out my Ice cream recipes like Rajbhog ice cream, Vanilla ice cream, and Indian Ice creams like Malai Kulfi, and Kesar Pista Kulfi Recipe.
Rusk Pudding Recipe Video
Rusk Pudding Ingredients
- ½ cup sugar
- ½ cup water
- 1-liter whole milk
- 3 tbsp corn flour
- 3 tbsp milk powder
- 7 tbsp sugar
- ½ tsp cardamom powder
- ½ tsp saffron
- chopped dry fruits like cashew, almond, pistachios, cherries, and silver leaves.
How to Make Pudding from Rusk (Step by Step)
1. To make the pudding, we first have to make the sugar syrup. For making sugar syrup, take a pan, and add ½ cup sugar and ½ cup water in it.
2. Turn on the flame and boil the mixture on medium flame. Let the sugar dissolve and after a boil, let the mixture simmer for 5-7 minutes on medium flame. After the sugar syrup is ready, keep it aside.
3. Take 1 liter of milk in a kadhai/pan. Take out ½ cup of milk and keep it aside for now. Let the milk in the pan boil.
4. In the meantime, add 3 tbsp cornflour and 3 tbsp milk powder to the ½ cup milk that we kept aside. Mix well to make a lump-free mixture. Keep it aside.
5. After the milk comes to a boil, add 7 tbsp sugar. Mix well. Also, scrap the malai formed on the sides and add it to the milk. Let it cook on a medium flame for a minute.
6. After 1 minute, add ½ tsp cardamom powder and ½ tsp saffron. Mix well and also scrap and add the malai on the sides. Cook for 5 minutes on medium flame.
7. After cooking for 5 minutes, add the cornflour and milk powder slurry to the mixture.
8. Keep cooking and stirring continuously after adding cornflour or it may burn. Scrap the malai on the sides. Cook until we get a thicker and creamy consistency.
9. Cook the mixture on high flame for 15 seconds and let it simmer on low flame. We don’t have to let the mixture cool down.
10. Place the Rusks on a hollow plate.
11. Heat the sugar syrup and Pour half of the sugar syrup on the rusks. It will make them soft and sweet.
12. Next, pour the milk mixture on the risks.
13. Place another layer of rusk.
14. Now, pour the rest of the sugar syrup and the milk mixture. Keep some of the milk mixture aside for now.
15. Cover the container with cling film or plastic wrap. Refrigerate for 1 hour. After 1 hour, pour the rest of the milk mixture and refrigerate it again for 2-3 hours.
16. After 4 hours, we will take it out and remove the cling film and you can see the creamy texture of the pudding. The milk mixture and sugar syrup are absorbed by the rusk.
17. Garnish with chopped dry fruits like cashew, almond, pistachios, cherries, and silver leaves.
18. Enjoy the super tasty, super creamy, super delicious rusk pudding is ready.
Recipe Card
Rusk Pudding Recipe
Ingredients
- ½ cup sugar
- ½ cup water
- 1- liter whole milk
- 3 tbsp corn flour
- 3 tbsp milk powder
- 7 tbsp sugar
- ½ tsp cardamom powder
- ½ tsp saffron
- chopped dry fruits like cashew almond, pistachios, cherries, and silver Vark.
Instructions
- To make the pudding, we first have to make the sugar syrup. Take a pan, add ½ cup sugar and ½ cup water in it.
- Turn on the flame and boil the mixture on medium flame. Let the sugar dissolve and after a boil, let the mixture simmer for 5-7 minutes on medium flame. After the sugar syrup is ready, keep it aside.
- Take 1 liter milk in a kadhai/pan. Take out ½ cup of milk and keep it aside for now. Let the milk on the pan boil.
- In the meantime, add 3 tbsp cornflour and 3 tbsp milk powder to the ½ cup milk that we kept aside. Mix well to make a lump free mixture. Keep it aside.
- After the milk comes to a boil, add 7 tbsp sugar. Mix well. Also, scrap the malai formed on sides and add it to the milk. Let it cook on medium flame for a minute.
- After 1 minute, add ½ tsp cardamom powder and ½ tsp saffron. Mix well and also scrap and add the malai on the sides. Cook for 5 minutes on medium flame.
- After cooking for 5 minutes, add the cornflour and milk powder slurry to the mixture.
- Keep cooking and stirring continuously after adding cornflour or it may burn. Scrap the malai on the sides. Cook until we get a thicker and creamy consistency.
- Cook the mixture on high flame for 15 seconds and let it simmer on low flame as we don't have to let it cool down.
- Place the Rusks on a hollow plate.
- Heat the sugar syrup and Pour half of the sugar syrup on the rusks. It will make them soft and sweet.
- Next, pour the milk mixture on the rusks.
- Place another layer of rusks.
- Now, pour the rest of the sugar syrup and the milk mixture. Keep some of the milk mixture aside for now.
- Cover the container with the cling film or plastic wrap. Refrigerate for 1 hour. After 1 hour, pour the rest of the milk mixture and refrigerate it again for 2-3 hours.
- After 4 hours, we will take it out and remove the cling film and the creamy pudding is ready.
- Garnish with chopped dry fruits like cashew, almond, pistachios, cherry and silver leaves.
