Chocolate Banana Biscuit Pudding Recipe | Food Diaries | Chef Zarnak Sidhwa | Dessert

Method:
In a saucepan add 4 cups of milk and bring it to a simmer. In a bowl add ½ cup of milk and mix in corn flour in it. Make sure there are no corn flour lumps. Bring this mixture to a boil, till it becomes thick in consistency. Once nicely mixed in, add this mixture to the saucepan. Take a separate small bowl and add the last remaining ½ cup of milk in it and very nicely mix in the cocoa powder. Again, make sure there are no lumps and then add this chocolate mixture in the saucepan as well. Add in powdered sugar and mix well. Once your milk and chocolate mixture has gotten thick, transfer it to a bowl, cover it with plastic wrap and let it cool down completely. Set this aside.
To make your coffee syrup, add water in a bowl and mix it in with coffee powder and vanilla essence.
To assemble the chocolate-banana pudding, first soak in your biscuits in the coffee syrup and spread them all over the base of your serving dish.
Top the biscuit layer with cooled pudding mixture. Spread this evenly and then layer it with sliced bananas. Repeat this process till your serving dish is full. Refrigerate the pudding for a few hours before serving.

Method:
Roast the semolina without any oil until the semolina becomes light brown and the aroma comes out. Keep the semolina aside. Heat 2 tbsp Oil. Add Mustard Seeds, once they start popping, add Split bengal gram, Black gram lentil. Fry till they start to brown a little. Add cashew nuts and fry them for a min. Add curry leaves, ginger, green chili and stir the mixture. Add chopped onions and sauté till they turn translucent, add green beans and peas, water and salt. Cover and cook on low flame for 5-6 minutes. Add semolina gradually continuously stirring. Simmer and cook till the Upma is thick. Squeeze the lemon juice over the Upma and mix well. Serve hot with lemon wedges and coconut chutney.