Jalebi pudding | How to use left over jalebis

My kids just love jalebi (Indian sweet).Hot ,crunchy, sweet jalebi can make any one go on knees. In winters because of moisture in the air jalebi looses its crunch and becomes soggy the other day .Kids refuse to touch the soggy jalebi .I just hate wasting food ,I cant trash the box of 1/2 kg jalebi ,just can't.So thought of transforming into a pudding.Exactly like we do for a bread pudding .

Ahhhh !!! to my surprise the kids loved the pudding and the jalebi too was saved from being a part of trash.This would be perfect to use some left over jalebis  .Jalebi pudding would be perfect as a dessert for parties .Its an easy dessert with the common ingredients generally available in the pantry .Jalebi pudding is low in effort  and high in taste.A perfect dessert for chill winters.A warm bowl of melt in  the mouth  pudding ,what else do you need to end your day?

Step wise tutorial for making jalebi pudding

Preparation time: 15 mins
Baking time : 50 - 60 minutes
Serves: 8

Ingredients

• 2 cups - milk (full cream)
• 1/2 cup - sugar
• 4 - eggs
• 6-8- jalebi 
• 1/2 tsp - cardamom powder

Procedure

1.With a hand blender or the  whisk attachment of the stand mixer whisk eggs and sugar until the eggs     become frothy.Now add milk one cup at a time and whisk until it is frothy.

2. Grease a casserole or baking dish or a cake pan with butter. Preheat the oven at 180 c.

 

3.Arrange the jalebi in the casserole.Pour the eggs and milk mixture over the jalebi .

4.To the baking tray add water until the casserole is submerged .

5. Bake  for 50 to 60 minutes or until the pudding is set.

6. Serve warm .

Notes 

• As we bake the jalebi will rise to the top .
• If you like a  gooey pudding  just reduce the baking time .
• Its stays well in the fridge for 3- 4 days.