Saffron spiced Banana Pudding
Banana pudding is one of my recent favorite desserts so I had to put an Indian twist to it. I added saffron and cardamom to the cream & it just took it to the next level. The flavors just marinate so well together that you are going to love this version. I used Parle-g to make it instead of regular vanilla cookies and that was just delicious. This pudding is so so easy to make you just need patience to not gobble it up and give it time to chill. It is soft and creamy & just melts in your mouth. This recipe is inspired by the recipe of Magnolia Bakery with an Indian twist. It is eggless and everyone loves it! You can make it in a large bowl or as individual servings and is great to make with friends and family, especially during the festive season.
Happy Baking!
Servings: 1.5 quart bowl, about 6-8 servings
Prep Time: 30- 45 mins
Chilling Time: 24 hours
Total Time: A day
Ingredients:
6.5 oz condensed milk
1.5 tbsp warm milk
8-9 strands saffron
3/4 cup ice cold water
1.8 oz vanilla pudding mix like Jell-o or Dr Oetkers
3/4 tsp Cardamom powder (depending on taste)
1.5 cups heavy whipping cream
2-3 ripe bananas
8-9 oz Parle-g biscuits or vanilla wafers
Directions:
In a small add the warm milk and saffron strands and let it sit for 5 mins. This is blooming the saffron.
In a bowl, add condensed milk, ice cold water and whisk it together well.
Add the bloomed saffron milk and mix it in.
Add the vanilla pudding mix powder and the cardamon powder and whisk it together. It should be lump free and will be smooth, creamy and thick.
Place a bring wrap touching the surface of the pudding and let it chill in the fridge for 2-6 hours. You can let it set overnight.
Whip cream to firm peaks using an electric/stand mixer on low- medium speed.
Add the chilled pudding to it and mix it in on a low speed till well combined. Scrape the edges of the bowl as needed.
It will form a creamy mixture that will be a layer of the pudding.
Break the parle-G biscuits/ vanilla wafers into smaller pieces. Slice the bananas in thin slices.
In the bowl/bowls you will serve in start layering the dessert.
The layers will be - biscuit, cream and bananas. Repeat the layers till you run out of cream.
You can decorate the top layer with bananas and broken biscuits.
Cover with plastic wrap and let it set for at least 5-6 hours. The cookies should be tender. Ideally let it set overnight. It always tastes better the next day.
Notes/Tips:
You can use the Nilla wafers like the original Magnolia bakery calls for.
If you like a more saffron flavor add 3-4 more strands while blooming.
Do not over whip the cream that will make it dense.
Do not crush the biscuits too small. You still want them in pieces. I broke 1 Parle-g biscuit in 3-4 pieces.
Make sure the bananas are well ripe. You do not need them over ripe like you would for banana bread.
You need to let it set well in the fridge so that the flavors soak in. It tastes the best when it is set for about 12-14 hours.
You can add some chocolate shavings if you want.
This lasts well in the fridge for 2-3 days after setting.
