Thursday, July 25, 2024
Miscellaneous

How to make pudding Paragraph Class 6,7,8,9,10, SSC, HSC (200- 1000 words) কিভাবে পুডিং বানাবেন অনুচ্ছেদ

How to make pudding Paragraph Class 6,7,8,9,10, SSC, HSC (200- 1000 words) কিভাবে পুডিং বানাবেন অনুচ্ছেদ

There are many different types of pudding, but here’s a basic recipe for a classic vanilla pudding:

Ingredients:

2 cups whole milk
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Instructions:

In a medium-sized saucepan, whisk together the sugar, cornstarch, and salt.
In a separate bowl, whisk together the egg yolks and milk.
Add the egg mixture to the saucepan and whisk to combine.
Cook the mixture over medium heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens and comes to a boil (this should take about 5-7 minutes).
Once the mixture boils, cook for an additional 1-2 minutes, stirring constantly.
Remove the saucepan from the heat and add the butter and vanilla extract, stirring until the butter is melted and everything is well combined.
Pour the pudding into individual serving dishes or a large bowl.
Cover the pudding with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming.
Chill the pudding in the refrigerator for at least 2 hours, or until set.
Serve the pudding cold, garnished with whipped cream or fresh fruit if desired.
Note: You can also experiment with different flavors by adding cocoa powder, cinnamon, or other spices to the pudding mixture before cooking.

recipe for chocolate pudding:

Ingredients:

3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
1 tablespoon unsalted butter
1 teaspoon vanilla extract

Instructions:

In a medium-sized saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
Gradually whisk in the milk until the mixture is smooth and well combined.
Cook the mixture over medium heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens and comes to a boil (this should take about 5-7 minutes).
Once the mixture boils, cook for an additional 1-2 minutes, stirring constantly.
Remove the saucepan from the heat and add the butter and vanilla extract, stirring until the butter is melted and everything is well combined.
Pour the pudding into individual serving dishes or a large bowl.
Cover the pudding with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming.
Chill the pudding in the refrigerator for at least 2 hours, or until set.
Serve the pudding cold, garnished with whipped cream or chocolate shavings if desired.
Note: You can also experiment with different types of milk or sweeteners to customize the flavor of your chocolate pudding. For example, using coconut milk instead of cow’s milk will create a vegan and dairy-free version.

Here’s a recipe for a creamy and indulgent banana pudding:

Ingredients:

1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
1 cup heavy cream
3 large egg yolks
2 ripe bananas, mashed
1 teaspoon vanilla extract
1 package vanilla wafers (about 45-50 cookies)
2 ripe bananas, sliced

Whipped cream, for topping
Instructions:

In a medium-sized saucepan, whisk together the sugar, cornstarch, and salt.
Gradually whisk in the milk and heavy cream until the mixture is smooth and well combined.
Cook the mixture over medium heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens and comes to a boil (this should take about 5-7 minutes).
Once the mixture boils, cook for an additional 1-2 minutes, stirring constantly.
In a separate bowl, whisk the egg yolks until smooth.
Slowly pour about 1 cup of the hot pudding mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
Pour the egg yolk mixture back into the saucepan with the remaining pudding mixture and cook for an additional 2-3 minutes, stirring constantly.
Remove the saucepan from the heat and stir in the mashed bananas and vanilla extract until well combined.
In a 9×13 inch baking dish, arrange a layer of vanilla wafers on the bottom.
Top the wafers with a layer of sliced bananas, then pour half of the pudding mixture over the bananas.
Repeat with another layer of wafers, bananas, and pudding.
Cover the pudding with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming.
Chill the pudding in the refrigerator for at least 4 hours, or until set.
Serve the pudding cold, topped with whipped cream and extra banana slices if desired.

Here’s a recipe for a simple and refreshing lemon pudding:

Ingredients:

1 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon salt
2 cups water
3 large egg yolks
1/2 cup fresh lemon juice (about 2-3 lemons)
1 tablespoon unsalted butter
1 teaspoon lemon zest

Instructions:

In a medium-sized saucepan, whisk together the sugar, cornstarch, and salt.
Gradually whisk in the water until the mixture is smooth and well combined.
Cook the mixture over medium heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens and comes to a boil (this should take about 5-7 minutes).
Once the mixture boils, cook for an additional 1-2 minutes, stirring constantly.
In a separate bowl, whisk the egg yolks until smooth.
Slowly pour about 1 cup of the hot pudding mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
Pour the egg yolk mixture back into the saucepan with the remaining pudding mixture and cook for an additional 2-3 minutes, stirring constantly.
Remove the saucepan from the heat and stir in the lemon juice, butter, and lemon zest until well combined.
Pour the pudding into individual serving dishes or a large bowl.
Cover the pudding with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming.
Chill the pudding in the refrigerator for at least 2 hours, or until set.
Serve the pudding cold, garnished with whipped cream or fresh berries if desired.
Note: You can adjust the amount of lemon juice and zest to your taste. For a stronger lemon flavor, add more juice and zest. For a milder flavor, use less.

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