White Chocolate Milk Pudding Recipe – Easy Indian Dessert

Last Updated on 2 months by Neha Deshmukh

White Chocolate Milk Pudding Recipe – Easy Indian Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both comforting and easy to whip up. This White Chocolate Milk Pudding is exactly that! It’s a little twist on traditional Indian milk-based desserts, and honestly, it’s become a family favourite. I first made this when I was craving something sweet but didn’t want to spend hours in the kitchen, and it’s been a go-to ever since. Let’s get into it!

Why You’ll Love This Recipe

This pudding is seriously dreamy. It’s creamy, subtly sweet, and has this lovely delicate white chocolate flavour that just melts in your mouth. It’s also incredibly simple to make – perfect for beginner cooks or when you’re short on time. Plus, it’s a fun way to introduce a little something different to your dessert spread. It’s a delightful fusion of familiar comfort and a touch of indulgence!

Ingredients

Here’s what you’ll need to make this delicious pudding:

• 1.5 cups milk (about 350ml)
• 3 tablespoons corn flour (approximately 30g)
• 0.25 cup chopped white chocolate (around 60g)
• 0.25 cup sugar (about 50g)
• 0.25 teaspoon vanilla extract (about 1.25ml)

Ingredient Notes

Let’s talk ingredients for a sec! Milk is the star here, providing that lovely creamy base. I usually use full-fat milk for the richest flavour, but you can definitely use lower-fat options too.

Corn flour is our thickening agent – it’s a classic in Indian desserts like rabri and kheer. It creates a beautifully smooth texture without any lumps. Make sure to mix it really well with the milk before adding it to the saucepan to avoid those pesky lumps!

And then, the white chocolate! This is where we give a traditional Indian dessert profile a little modern twist. The sweetness of the white chocolate complements the milk beautifully. Don’t skimp on the quality of the white chocolate though – it really makes a difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, whisk together the corn flour and warm milk until it’s completely smooth. No lumps allowed! This is a crucial step for a silky pudding.
2. Now, pour the milk into a saucepan and bring it to a gentle simmer over medium heat. Once simmering, slowly pour in the corn flour mixture while stirring constantly. Seriously, don’t stop stirring!
3. Keep stirring until the mixture starts to thicken. This usually takes about 5-7 minutes. You’ll notice it going from watery to a lovely, creamy consistency.
4. Once thickened, add the sugar and chopped white chocolate. Continue stirring until the white chocolate is fully melted and everything is well combined.
5. Remove the saucepan from the heat and stir in the vanilla extract. This adds a lovely little aroma.
6. Finally, pour the pudding into individual ramekins. Let them cool at room temperature for about 15 minutes, then pop them into the fridge for at least an hour to set completely.

Expert Tips

• Stir, stir, stir! I can’t stress this enough. Constant stirring is key to preventing lumps and ensuring a smooth pudding.
• Low and slow: Keep the heat on medium-low to prevent the milk from scorching.
• Don’t overcook: Overcooking can make the pudding too thick. You want it to be creamy and pourable before it sets in the fridge.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the dairy milk for your favourite plant-based milk (almond, soy, or oat milk work great!). Use a vegan white chocolate alternative. My friend, Priya, swears by the oat milk version!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: For a little warmth, add a pinch of cardamom or nutmeg to the pudding.
• Festival Adaptations: This pudding is perfect for celebrations! During Diwali, I sometimes garnish it with chopped pistachios and slivered almonds. It’s also a lovely treat for birthdays or any special occasion.

Serving Suggestions

This pudding is delicious on its own, but you can also get creative with toppings! A sprinkle of grated white chocolate, a few fresh berries, or a dollop of whipped cream would be lovely. I sometimes serve it with a side of shrikhand (Indian strained yogurt) for a truly decadent treat.

Storage Instructions

Leftover pudding can be stored in an airtight container in the fridge for up to 3 days. It might thicken slightly as it sits, so you can add a splash of milk to loosen it up before serving.

FAQs

Is this pudding best served warm or cold?

Definitely cold! The chilling process helps it set and the flavours really meld together.

Can I use a different type of chocolate?

You can! Milk chocolate or dark chocolate would also be delicious, but they’ll obviously change the flavour profile.

What if my pudding is too thin?

If your pudding isn’t thickening, try mixing another teaspoon of corn flour with a tablespoon of cold milk and adding it to the saucepan. Simmer for a few more minutes, stirring constantly.

How can I prevent a skin from forming on top of the pudding?

Press a piece of cling film directly onto the surface of the pudding while it’s cooling. This will prevent a skin from forming.

Can this pudding be made ahead of time?

Absolutely! You can make it a day or two in advance and store it in the fridge. It’s a great make-ahead dessert for parties or gatherings.

Enjoy! Let me know how it turns out in the comments below. I love hearing from you all!