Servings: 3
Prep Time: 20 minutes
Chill Time: 6 hours
Total Time: 6 hours 20 minutes

Instructions:

  1. For the saffron pudding, bring 1 cup of milk to a simmer along with the saffron. 

  2. Add the agar agar powder along with the sugar and bring to a light boil. Boiling the mixture is important here to activate the agar agar powder. 

  3. Remove the mixture from heat and pour into moulds, halfway. Set aside ¼ cup of this mixture to be spooned over the top for presentation later.

  4. Set in the fridge for half an hour before starting the mango pudding layer.  

  5. For the mango pudding, heat the strained and smooth pulp of two mangoes along with the agar agar powder. 

  6. Once the mango mixture comes to a gentle boil, remove from the flame and pour over the saffron pudding layer. Dollop a spoon of the saffron pudding mix over the mango mixture.

  7. Set in the fridge for 5-6 hours. 

  8. Garnish with fresh cubed mango, saffron and blanched chopped pistachios.