Parle-G biscuits have been a staple in Indian households for generations, evoking memories of childhood with each bite. Whether dipped in hot chai, crumbled over desserts, or enjoyed straight out of the pack, their simple yet iconic flavor holds a special place in our hearts. In this recipe, we’re transforming these nostalgic biscuits into a decadent Parle-G biscuit pudding—a dessert that’s layered, creamy, and full of texture.
The beauty of this pudding lies in its simplicity. By layering Parle-G biscuits soaked in cocoa syrup, we elevate their familiar taste while adding a subtle chocolaty richness. The pudding is further enhanced with smooth custard folded into whipped cream, giving it an airy, mousse-like texture. Each layer combines to create a mouthwatering harmony of flavors and textures: the crispness of the biscuits, the velvety cream, and the soft crumble of Parle-G in every bite.
Topped with a delightful Parle-G crumble and finished with a chocolate-dipped Parle-G biscuit, this dessert is not only a treat for the palate but also a feast for the eyes. It’s indulgent, yet still holds onto the nostalgia of childhood snacks. What’s more, it’s easy to prepare and requires no baking, making it perfect for family gatherings or spontaneous sweet cravings. This pudding is not just about satisfying a sweet tooth—it’s about reliving memories in a new and delicious form. Whether you’re a fan of Parle-G or just looking for a quick, no-fuss dessert, this recipe combines tradition with a creative twist, turning a classic favorite into a memorable treat. Get ready to dive into layers of nostalgia with every spoonful!
WHAT YOU’LL LOVE ABOUT IT
- N0-bake
- Eggless
- Nostalgic
- Perfect for All Ages
- Layered Goodness
INGREDIENTS USED IN MAKING PARLE-G BISCUIT PUDDING
PARLE-G BISCUITS
The star of this pudding, Parle-G biscuits are loved for their simple, slightly sweet taste and crisp texture. In this recipe, the biscuits are soaked in cocoa syrup, allowing them to absorb moisture while retaining some of their crunch. Parle-G adds a nostalgic, comforting flavor to the pudding, making it familiar yet elevated. The syrup adds a chocolaty undertone, enhancing the overall flavor of the pudding without overshadowing the classic taste of the biscuits. Their small size makes them ideal for layering, ensuring every spoonful has that familiar bite.
MILK
Milk serves as the base liquid for making the custard in this pudding. It adds richness and provides the creamy texture necessary for a smooth pudding. Whole milk works best, as its fat content ensures a silky custard, but low-fat milk can be used for a lighter version. The milk is heated and combined with custard powder to create the thick, creamy custard. It acts as the glue that holds the layers of biscuits and whipped cream together. Additionally, milk’s neutral flavor softens the intense sweetness of the condensed milk, providing balance to the dessert.
CUSTARD POWDER
Custard powder is primarily made from cornstarch, which is what thickens the milk into a custard. It often contains vanilla flavoring, which adds a subtle, aromatic note to the pudding. The custard acts as a middle layer between the biscuits and whipped cream, contributing to the dessert’s structure and creaminess. By using custard powder, you get a silky-smooth texture without the need for eggs, making it an easy-to-make, egg-free dessert. The custard forms a stable, velvety base that contrasts beautifully with the light whipped cream and biscuit layers.
CONDENSED MILK
This sweet, thick milk adds richness and extra sweetness to the pudding. Condensed milk is used to enhance the custard mixture, giving it a creamy, indulgent consistency while adding depth to the overall flavor. It blends perfectly with the biscuits and whipped cream, making the pudding decadent without being overpowering. Condensed milk not only adds sweetness but also enhances the texture of the pudding, giving it a rich, luxurious feel.
WHIPPED CREAM
Whipped cream is essential for adding lightness and airiness to the pudding. By folding it into the custard, you introduce a mousse-like texture that lightens the heavier custard and condensed milk. The whipped cream adds a smooth, luxurious mouthfeel, creating a delicate balance between richness and fluffiness. It also acts as a neutral, creamy layer that contrasts with the cocoa-soaked Parle-G biscuits, adding a refreshing lightness to every bite. Whipping the cream incorporates air, giving the pudding a soft, cloud-like consistency that elevates the overall eating experience.
EQUIPMENTS USED IN MAKING PARLE-G BISCUIT PUDDING
A correct proportion of all the ingredients will guarantee the best taste, so you will need measuring spoons and measuring cups to measure quantities of the various ingredients.
Mixing bowls are equally important while baking to combine ingredients and make batters.
Spatulas and whisks are my favourite tools and I use then as much as the measuring cups and spoons.
For making the pudding, I’ve used a Stahl saucepan.
I have used glass square dish to set the pudding.
TIPS TO MAKE PARLE-G BISCUIT PUDDING
- Avoid Over-Soaking Biscuits: Dip the biscuits briefly in cocoa syrup to prevent them from becoming too soggy and losing their texture.
- Chill the Pudding: Refrigerate the assembled pudding for at least 2-3 hours to let the flavors meld and the layers set properly.
- Whip Cream to Soft Peaks: Whip the cream until it reaches soft peaks, not stiff, to maintain a light, airy texture when folding into the custard.
- Gently Fold the Whipped Cream: When incorporating the whipped cream into the custard, fold gently to keep the mixture light and airy.
- Allow the custard to cool slightly before folding it into whipped cream to maintain a smooth and airy texture. If lumps form, strain the custard through a fine sieve to ensure a silky, smooth texture.
- 20-25 parle-g biscuits
- For the pudding
- 750ml milk
- 50g custard powder
- 125ml condensed milk
- 200g whipped cream
- For the cocoa syrup
- 150ml water
- 20g sugar
- 10g cocoa powder
- For the parle crumble
- 60g parle g
- 15g butter, melted
- 8g powdered brown sugar
- In a heavy-bottomed saucepan, combine 700 ml of milk with custard powder slurry made by mixing custard powder with 50 ml of milk. Bring the mixture to a boil, then remove it from the heat.
- Whisk in the condensed milk, then allow the mixture to cool down to room temperature.
- Meanwhile, whip the whipping cream using an electric mixer till stiff peaks.
- Once the custard mixture has cooled to room temperature, gently fold in the whipped cream and set it aside.
- To make cocoa syrup, combine sugar and cocoa powder in a bowl, then pour hot water over the mixture. Stir until well combined.
- For the Parle-G crumble, crush the biscuits, ensuring they remain chunky. Add melted butter and powdered brown sugar, then mix thoroughly. Bake the mixture at 160°C for 10 minutes.
- For the assembly- Take a 6*6 inches square dish. Dip the parle-g biscuit in cocoa syrup for few seconds and then lay them on the serving dish.
- Pour the custard pudding on top of the biscuit layer.
- Repeat the process once more, then cover the pudding with a crumble made from Parle-G biscuits. Finish it off by garnishing with a Parle-G biscuit dipped in chocolate.
If you like my PARLE-G BISCUIT PUDDING recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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