Every year on Diwali, I love to create a few fusion desserts because not only they are fun to make but also a delight to eat. It gives me a chance to explore new ways of pairing traditional flavors with exciting elements from other cuisines, or even come up with a combination that just feels perfect! Indian custard is a smooth, mildly sweet, and comforting dessert on its own and we often serve it with a generous topping of fresh fruits. But when paired with sweet, juicy boondi, the custard gains an extra layer of texture from the boondi’s slight crunch. We loved the citrusy notes of orange and pomegranate arils that perfectly balance the boondi’s cloying sweetness. There are not many steps in the recipe. Simply prepare the custard, pour it over oranges and set it in dessert cups. Top with boondi right before serving. Every bite is a combination of juicy boondi and smooth custard- a truly delightful contrast.
Ingredients
Whole Milk - You can use 2 percent milk for making custard but for desserts I prefer full fat milk. Heavy cream - Optional. I add a little to make the custard rich. Custard Powder - There are many flavors of custard powder available in Indian stores these days, you can choose any. I use original custard powder from brown and polson (non-affilate link). It has a faint vanilla flavor. Sugar - I use sugar. But if you have a can of condensed milk at hand, you can use it to sweeten the custard. Flavorings - Orange zest and green cardamom powder. The pairing of green cardamom and orange is really wonderful. Sweet Boondi - I use store bought boondi for convenience. You can use yellow colored boondi too, I prefer the orange one. Of course, homemade boondi will work great! Fresh Fruits & Nuts - I use madarin orange sections and pomegranate arils. Silvered pistachios add a nice color.
Instructions
Prepare the Custard
Assemble Custard Cups
Recipe Tips
Store bought boondi often has syrup at the bottom of the box. Make sure to just use boondi else the dessert gets too sweet and syrup can thin the custard as well as make the dessert overly sweet. If desired, you can mix in some crushed nuts like almonds or cashews with custard. You can add a dollop of whipped heavy cream if you wish while layering the trifle.
