“Deck the halls with bells of glory , fa la la la laa la la” , “Jingle bells, jingle bells, jingle all the way”, “Santa claus is coming to town” – these are the songs that I keep hearing from my Son 🙂
YES ! it’s the holiday season. Putting up the tree, doing the decors, baking and presents… December has a different charm to it:)
Today’s recipe is a courtesy from a very dear college friend and his sisters 🙂 He served this dessert at his Diwali Party and I was floored! I decided that this needs to go on my blog 🙂
The name of the dessert itself brings in the holiday mood – SNOWBALL 🙂
Video Link: Snowball
Preparation Time: 15 minutes + 20 minutes (for making bread ball)
Cooking time: 10 minutes
Refrigeration time: 5-6 hours
Serves: 6 people
Milk – 425 ml + 2 cups
Custard Powder (prefereably vanilla flavored) – 3 tbsp
Granulated Sugar – 3/4 cup
Powdered sugar – 2 to 3 tsp
White bread slices – 5 to 6 pieces
Mixed fruits – 1 cup (I used finely chopped apples and pomegranate)
*AFTER YOU CHOP THE APPLES, ADD SOME LEMON JUICE TO IT TO PREVENT OXIDATION
Mixed dry fruits – 1 cup
Mixed fruit jam
Whipped cream – for garnishing
To prepare custard:
In a bowl, mix 3 tbsp custard powder(vanilla) and 1 cup milk. Mix it well to make sure there are no lumps. Keep it aside.
Boil 425 ml of milk with 3/4 cup of sugar added to it.
When it starts boiling, reduce the heat and add the custard powder + milk mixture to it. Mix well.
Keep on heat till the mixture thickens to custard consistency.
Once done turn off heat and allow it to cool. You can also prepare the custard early on and refrigerate if needed.
To prepare the bread ball:
In a bowl, mix a cup of milk and powdered sugar. Keep it aside.
Take the bread slice, smear the mixed fruit jam well.
Dip the bread into the milk, remove quickly and squeeze out the excess milk.
Add the chopped fruits and dry fruits.
Mould it into a ball shape.
Place this bread ball in the bowl and pour in the chilled custard, making sure to soak the bread ball in custard completely.
Cover the bowl in a plastic cling wrap and refrigerate for minimum of 5-6 hours.
Serve chilled with a dollop of whipped cream on top 🙂