The pudding is garnished with jala emas, and served with a cold sauce made from milk and cornflour.
The recipe included an almond-based pastry, and a filling comprising a very thick custard of eggs and milk thickened with cornflour.
It is made by boiling a mixture of water, sugar, milk and cornflour until it becomes solid.
At the end of cooking, if necessary, a little cornflour (cornstarch) mixed with a little water can be stirred in as thickening.
The use of plain white (wheat) flour is common today, and other ingredients like ground rice or cornflour are sometimes added to alter the texture.
Uncooked imitation custard, a suspension of primarily cornflour, has the same properties.
It is a halwa dessert that is prepared by boiling a mixture of water, sugar, milk and cornflour until solidified.
Flies were reared on a sucrose, cornflour and brewer's yeast medium, with propionic acid added to reduce the growth of microorganisms.
