First make the caramel by heating 1 glass of sugar with 3/4 glass of water. Use the same glass/cup for all measurements
Keep stirring on a medium low flame continuously until it reaches a mild brown colour. If you miss the colour, caramel will become bitter and your whole pudding will be bitter.
Switch off when it reaches the below stage and pour it to a bowl in which your making the pudding
Next for the pudding, in a bowl add 2 glass milk and warm the milk by putting on a medium low flame and dissolve 5 spoons of sugar. Once sugar dissolves, switch off the flame and let it cool for 15 minutes.
Strain the mixture
The caramel poured would have crystallised by now. Pour the strained mixture over the caramel.
Cover the mixture with aluminium foil and prick the foil gently with a fork
Take a steaming pot and put a stand with some hot water. Place the bowl on top and steam the mixture on high flame for 15 minutes and followed by another 15 minutes on medium low flame. If water dries out, add water gently on the sides from time to time
Open the vessel and remove the pudding bowl and keep in room temperature for 1 hour. Later, refrigerate for minimum 3 to 4 hours.
Remove from refrigerater and gently fluff the sides of the bowl with knife. Tilt over a plate and tap and serve chilled.
