Soorti Giri And Caramel Egg Pudding by Chef Saadat Siddiqui

• Khoya 250 gm
• almond 100 gm
• pistachio 100 gm
• ghee 1 tbsp
• rose water 2 tsp
• chickpea flour 2 tbsp
• semolina 2 tbsp
• chickpeas 4 tbsp

• Flour 250 gm
• ghee 4 tbsp

For topping :

• cinnamon pwd 1 pinch 
• icing sugar 1 tbsp
• butter 2 tbsp
• ghee for trying

Method:

Caramel egg pudding 

• Egg
• milk
• condensed milk
• sugar
• cream
• vanilla essence
• sugar 
• water

1. Add sugar into water and cook till the sugar desolves
2. Now increase the flame and stir fast , cook till golden brown.
3. Now pour the caramel in the pudding mould
4. Add eggs, milk, condenced milk,sugar, cream, vanilla essence and milk.
5. Now pour the egg mixture on top of the caramel, put it in the oven and put half inch of hot water.
6. Cook at 180 degree celcius