Fusion Dessert with Fruit Custard & Halwa

Recipe Cooked, Photographed and Written by Praveena

Prep Time:20 mins MakeTime:10 mins Cuisine:Indian

Last week was my elder daughter’s birthday. I had this fusion dessert in mind and by coincidence the previous weekend I bought these 2 beautiful dessert bowls. So, purpose solved. I felt extremely satisfied, about how I layered and presented this dessert. Don’t you think so! 🙂

However, my little son in not much interested in custard, so he refused to even taste. But my two daughters were extremely delighted with this beautiful bowl full of colourful fruits. They relished every bit of this, hence, the bowls were damn clean at the end. 🙂

Things to remember:

I took 10 mins for Layering itself, where the beauty is actually seen even before the taste. So, take your time for layering and use any colourful fruits. Actually, this suits best during any parties/gathering. You can make both the bread halwa (Detailed Recipe⇒ Bread Burfi / Bread Halwa) & custard a day before, put it in the fridge, then layer just before the party. Or even leave everything for the guests to layer themselves as per their choice.

Before starting to cook, don’t forget to see the Tips mentioned in the end.

My dessert recipes collection here⇒ Desserts / Mithayi

Starters / Appetiser recipes here⇒ Starters / Snacks

Ingredients for Fruit Custard:

Custard Powder – 1 pack
Milk – [½ litre + 4 tablespoons]
Sugar – ¼ cup
Chopped Almonds – 2 tablespoons
Chopped Fresh Fruits – 1 cup

Ingredients for Bread Halwa/ Burfi:

Fresh Bread crumbs – 1 cup
Almonds – 4 to 5
Ghee / Butter – (1 tablespoon + 1 teaspoon)
Milk – ½ cup
Sugar – ½ cup
Cardamom / Elaichi – 2

Special Ingredients:

Bran Flakes
Fresh Fruits

Procedure:

For preparation:
BREAD HALWA/ BURFI : Prepare the Bread Burfi / Halwa, click this link for detailed recipe⇒ Bread Burfi / Bread Halwa
Adding ghee/butter to the mix

Bread Mix in a tray
FRUIT CUSTARD: Take a thick bottomed vessel, add milk & sugar.
Put it on stovetop under medium flame, let it boil.
In a small cup add the 4 tablespoons of milk and all of the custard powder.
Whisk it thoroughly without any lumps.
Once the milk is boiled, add the custard powder mix to it.
Keep mixing so that it won’t stick to the bottom.
Switch the flame off, when the custard turns into semi-solid texture.
Transfer it to a serving dish and garnish with chopped nuts and fresh fruits.
For layering:
Take a large dessert bowl and spread few bran flakes at the bottom.
Next, add a thick layer of 2-3 heaped tablespoons of Bread Halwa/Burfi.
Sprinkle a teaspoon of chopped almonds.
Next layer, pour the custard up to the brim, on top of it garnish with chopped fresh fruits and dry fruits. Done!!

Tips:

While layering the ingredients, be patient that the ingredients don’t mix up.
You can use any fresh fruits and any dry fruits/nuts of your choice.
You can layer the dessert well before, put the dessert bowls in fridge and then serve later too.
Or else make the bread halwa and custard well before, store them in fridge, but layer them for the occasion.

Result:

Its a fusion dessert with 2 different desserts, where one is perfect solid consistency and the other has flowing consistency.
So the combo worked perfectly, both with the texture and taste too.
Addition of fresh fruits and nuts played the main role for an exotic taste.
My daughters relished every bit of this dessert, hence, the bowls were damn clean at the end.
‘The Fusion Dessert Bowl’ all set with a yummy pose!!

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