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Chocolate - Vanilla Pudding

Chocolate-Vanilla Pudding is a sweet, creamy, and smooth dessert.
Ingredients
For  Vanilla Layer
  • Milk - 250 ml:
  • Sugar - 100 gms:
  • Fresh Cream - 100 ml
  • Vanilla Essence - 2 tsp
  • Gelatin / Agar-agar - 1 tbsp
  • Cold Water - 1/2 cup
For Chocolate Layer
  • Milk - 250 ml
  • Cocoa Powder - 2 tbsp
  • Milk Chocolate -  100 gms: (grated)
  • Sugar - 50 gms:
  • Fresh Cream - 100 ml
  • Gelatin / Agar-agar - 2 tbsp
  • Cold Water - 1/2 cup
    Preparation Method
    Vanilla Layer
    1. Soak gelatin/agar-agar in cold water and keep aside.
    2. Boil milk and sugar.
    3. Add soaked gelatin/agar-agar and mix well till it dissolves completely.
    4. Remove from flame; add fresh cream, vanilla essence, and mix without lumps.
    5. Strain and transfer the content to the pudding tray.
    6. Bring the Vanilla layer to room temperature and then refrigerate for 15-20 mins:
     Chocolate Layer
    1. Soak gelatin/agar-agar in cold water and keep aside.
    2. Boil milk, cocoa powder, and sugar.
    3. Add soaked gelatin/agar-agar and mix well till it dissolves completely.
    4. Remove from flame and add fresh cream and grated chocolate and mix well till the chocolate melt and the mixture turn into a creamy consistency.
    5. Bring the chocolate mixture to room temperature.
    6. Slowly pour the chocolate mixture on top of the refrigerated vanilla layer.
    7. Refrigerate the pudding for 2-3 hrs: or overnight.
      Serving the Pudding
      1. Invert the pudding to a serving plate. 
      2. Cut the pudding into the desired shape.
      3. Enjoy the smooth, creamy Chocolate-Vanilla Pudding.

      Notes:
      • Agar-Agar is the pure veg substitute for gelatin.
      • If you are finding it difficult to flip the pudding, keep the tray in warm water for 2 mins: and then flip or run a knife through the edges of the tray and then invert.
      • You can set the pudding in an individual serving bowl as well.
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