Ans Recipe Finder

Sugar 1/2 cup Egg - 3 Condensed Milk - 1/4 cup Milk - 1 cup Cinnamon powder - 1/4 tsp To make Caramel, heat Sugar with 2 tbsp. Water in a saucepan over medium-high heat until it melts. When you get a nice Caramel color, remove the pan from heat and pour the Caramel into pudding bowl. Tilt the bowl to cover all sides of the bottom. In a large bowl, beat the Eggs, warm Milk, Condensed Milk and Cinnamon powder until combined. Make sure no lumps are formed. Pour the mixture over

Coconut - 1 cup, grated Turmeric - 1 tsp Chilli powder - 1 tsp Fennel powder - 1 tsp Peppercorn - 1 tsp Shallots - 3 Oil - 2 tbsp. Whole Garam Masala Onion - 1, sliced Green Chilli - 2, slit Ginger Garlic paste - 1 tbsp. Egg - 4 In a blender add the Coconut along with Turmeric, Chilli powder, Fennel powder, Peppercorn and Shallots. Blend the ingredients to a coarse paste and keep aside. Heat Oil in a medium pan. Temper Whole Garam masala. Add the Onions and Green Chilies;

Rice Flour: 1 cup (preferably roasted or puttu flour) Eggs: 2-3 Grated Coconut: 1/2 cup to 3/4 cup Small Onions (Shallots): 10-15 (finely chopped) Green Chillies: 2-4 (finely chopped, adjust to spice preference) Curry Leaves: 2-3 strings (finely chopped) Ginger: Small piece (minced - optional) Cumin Seeds: 1 tsp Salt: To taste Water: As required Coconut Oil/Oil: For frying  Prepare the Mixture: In a large mixing bowl, beat the eggs thoroughly until they are fluffy