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What you will need for syrup:
6 tablespoon sugar
4 tablespoon water
(Add these ingredients in a pot and cook to get a caramel syrup. Once you get the desired colour, pour into the desired baking tray and let it cool.)
6 eggs
6 tablespoon milk powder
1 ½ cups water
6 tablespoon sugar
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Ground cardamom (optional)
Method:
Blend all these and pour over the baking tray with the cooled caramel. Cover the pot well.
In a wide frying pan, add some water and place it on a medium-heat stove. Next, place the covered pudding tray and place it into the frying pan with water and cook.
Cook for about an hour, adding water into the frying pan every once in a while. After an hour, remove the pot and turn off the stove.
Carefully uncover the pot and check to see if it is ready. Use your fingers and gently tap on the pudding to see if it is firm.
If it’s not firm then cover it well and continue cooking it the same way as before until ready.
When ready, let the podini cool and then place it in the fridge for about an hour.
After an hour, gently separate the pudding sides from the pot using a butter knife. Take a flat serving plate and place it over the pot; serving part of the plate should be facing the podini and flip the podini into the plate.
Place the podini back into the fridge until ready to be eaten.
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