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Eggless Caramel Custard Without Refined Sugar

Prep Time 10 minutes
Cook Time 15 minutes


My Cup Measures 240 ml

For Caramel

  • 3 Tbsp Jaggery Powder
  • 1 tsp Water

For Custard Pudding

  • 1 Cup Curd, Thick
  • 3/4 Cup Milk Powder
  • 3 Tbsp Custard Powder
  • 1/2 Cup +2 Tbsp Jaggery Powder
  • 3/4 Cup Warm Milk



  1. Take a round vessel of steel or aluminium, preferably of 4″ or 5″ and rinse it with water. Keep it aside
  2. Prepare the caramel.

Prepare The Caramel

  1. Heat jaggery in a pan along with 1 teaspoon water on medium flame.
  2. Swirl it as it starts melting. When melted fully, pour this caramel in the baking pan.
  3. Tilt the baking pan to and fro so that the caramel covers the base of the pan fully. Do this by tilting the pan only, without using any spatula.

Prepare the custard

  1. In the blender jar, add all the ingredients listed under 'for custard' and blend for 30 to 40 seconds.
  2. Ensure that the caramel has set in the baking tray. Do so, by touching it lightly. If not then wait for some time till it sets. If set then put the custard over it.
  3. Cover the baking pan with foil or a lid.

Steam The Custard

  1. Take a 2 or 3-litre pressure cooker and put 1.5 cups water in it and keep a stand on it. I used 5 ltr PC. Put the covered vessel on the stand in the pressure cooker. You can keep it without the stand also.
  2. Close the lid of the pressure cooker, fix the weight also (whistle). Do not remove the gasket or the whistle of the pressure cooker. Use it the way you use it normally for making curries.
  3. Switch on the gas stove to medium flame. The flame should be such that it covers half of the base of the pressure cooker.
  4. Set the timer for 15 minutes.
  5. After 15 minutes switch off the gas stove and wait till the pressure settles down.(around 3 minutes)
  6. Now open the pressure cooker, take out the vessel.
  7. Check for its doneness by inserting a toothpick. Besides this, you can check by pressing it lightly and also by looking at the sides. When done, it leaves sides of the pan too. However, if you feel that it is not done (though chances are rare) then steam it for 5 more minutes.
  8. Keep it in the refrigerator for a few hours.
  9. At the time of serving, take the bowl out, insert a knife around its edges and invert it directly on the serving dish.

Recipe Notes

  1. Before proceeding, ensure that whichever bowl you choose to make this custard pudding, that bowl fits in your pressure cooker.
  2. And also, that you are able to close the lid of the pressure cooker after keeping the stand as well as the bowl.
  3. Switch on the gas stove only after closing the pressure cooker lid. No preheating is required.
  4. Keep the flame on medium-low only. (Full pressure will build up in 6 minutes and the first whistle will come in 11 minutes).
  5. If making it on an induction cooktop, use 600-watt settings.
  6. Once the pudding is set, there are chances that some water gets into the pudding also. So to remove it just tilt the bowl a little.
  7. While making caramel, if your jaggery turns into a glob then do not panic! Add 1 or 2 teaspoon water and keep stirring on low flame. Soon, it will come to its liquid form. Then cook for a minute or two till it turns slightly thick and put it in the baking pan/bowl.
  8. Instead of a pressure cooker, you can steam it in Idli steamer or in any other steamer too. In that case, it will roughly take 30 to 40 minutes.