On Diwali, indulge in Nadiya Sarguroh's creamy, satisfying Malai Custard Cake.
This unique fusion festival recipe doesn't require much effort -- no endless frying or slaving over the stove. Enjoy bindass!
Photograph and video: Kind courtesy Nadiya Sarguroh
Malai Custard Cake
Servings: 4
Ingredients
For the sugar syrup
- 500 ml water
- 250 gm sugar
- Few kesar or saffron strands
For the custard
- 1 l full cream milk
- 250 gm sugar
- 2 tbsp custard powder
- 2½ tbsp cornflour or cornstarch
- 600 gm rusk biscuits, available in most grocery stores
- 2 tbsp fresh cream
For the garnish
- Slivered almonds
- Chopped cashews
- Slivered pistachios
Method
For the sugar syrup
- Heat the 500 ml water in a heavy-bottomed saucepan.
Add the sugar and boil for 5 minutes.
Stir occasionally until the sugar dissolves.
Add the saffron and keep stirring until it turns into a syrup.
Don't let the syrup become too thick.
Take off heat and cool.
Ideally make the syrup just before assembling the dessert so it doesn't thicken.
For the custard
- Heat 900 ml of the milk in a heavy-bottomed saucepan.
Add the sugar and bring to a boil.
Stir occasionally, so the sugar doesn't stick to the bottom of the saucepan.
- In a bowl, mix the balance 100 ml milk with the custard powder and cornflour.
Whisk well, so there are no lumps.
Add the custard mixture to the milk being warmed.
Mix well and stir continuously.
Once the mixture starts to thicken, mix in the cream.
Take off heat.
For the assembly
- In a glass bowl, place a layer of crushed rusk at the bottom.
Pour some sugar syrup over it and add a layer of the custard mixture over it.
Repeat with more layers of rusk, sugar syrup and custard mixture.
Keep repeating the layers until the bowl has been filled.
Garnish with chopped almonds, cashews and pistachios.
Refrigerate for 3-4 hours to allow the custard to set.
When set, cut into pieces and serve.
Watch how to make Malai Custard Cake
Nadiya Sarguroh lives in Mumbai and publishes the food blog HautePot.
