Also known as Noorunnisa’s parfait, this granola pudding parfait is a sinfully delicious version on the breakfast classic. Toasted granola on the bottom followed by vanilla pudding, banana’s and dulche de leche.
To be honest, I thought that coming up with a dessert recipe for granola would be easy. Turns out it was SO much more difficult. The biggest problem that I faced was that the granola just tasted better on its own. I gave mini-tarts a shot and while they looked pretty it didn’t enhance the flavor much other than roasting them. Mini truffles – great idea but required too much care otherwise they burnt.
In the end, what worked out best was a revised version of the simple breakfast parfait. The best name I could come up with was granola pudding parfait but in honor of Nora it’s other name is Noorunissa’s parfait.
Take out the granola in a shallow plate. Take out all the pretty lit bits and pieces of dried fruit and set it aside. Munch on a few of them but don’t you dare touch the rest – save them for the garnish!
Spread the granola out in a dish. Added a pinch of salt along with some melted butter. Kept it in oven for about 5-10 minutes till it was a light golden brown.
Replaced the greek yoghurt with a made from scratch vanilla pudding. Added a pinch of cinnamon to give it some extra flavor. If you want to change it up, grate half a bar of your favourite chocolate and turn it into chocolate pudding.
Took a can of condensed milk and boiled it for 3 hours to make Dulche de Leche or in layman’s term condensed milk caramel.
Slice up some banana’s. If you don’t like banana’s just skip them or use another fruit – pineapples, pomegranates, strawberries, or some other berries. Maybe some toasted coconut or dried nuts.
Now start the layering.
Toasted Granola then half the vanilla pudding. Let it soak for 5 minutes. Cover with sliced banana’s. Then half a can of Dulche de Leche. Then the vanilla pudding again. Stop drizzling! There’s still the garnish left.
Reserve with those pretty pieces of leftover granola – drizzle with some caramel sauce. Grate some chocolate. Or add whipped cream.
Cool it for at least 2-3 hours.
If you want to buy this granola or muesli or panjeeri (aka our Desi granola) send them an inbox on their Facebook page. The owner will respond and the moment she’s back from sourcing her unique add-ons (like salted caramel bites, yoghurt pretzels, raspberry clusters etc etc) she will have your order ready.
Disclaimer: This recipe post was part of a recipe development project in conjunction with Nora got Sweet Tooth. The granola was supplied as part of the project. However, all opinions regarding the product are my own.
- 1 cup + 2 tablespoons Nora got Sweet Tooth granola (Reserve the dry fruit & add-ons for garnish for top)
- 2 tablespoons melted butter
- Pinch of salt
- 1 14 oz. can condensed milk
- ½ cup sugar
- ⅓ cup corn flour
- ⅛ teaspoon salt
- 4 cups whole milk
- 4 egg yolks
- 1 teaspoon vanilla essence
- ¼ teaspoon cinnamon (optional)
- 2-3 bananas (can be omitted or other fruit of your choice used)
- Take off the wrapper of an unopened can of condensed milk and place it in large saucepan. Cover with water and bring the water to boil. Reduce heat to simmer and cook for 2-3 hours making sure that you add water so that the can remains fully submerged. Remove the can from the water and let it cool (at least 45 minutes) before opening. The can burst under pressure so make sure it remains fully submerged and it is cooled down before opening.
- Combine the granulated sugar, cornstarch and salt in a medium saucepan. Add ½ cup milk and stir to form a smooth paste. Whisk in the remaining 3½ cups milk and the egg yolks.
- Turn flame to low and heat the mixture while simmering continuously. Continue stirring till mixture is thickened and you can see small bubbles at the edges (about 8-10 minutes). Remove from heat and stir in the vanilla and cinnamon (optional).
- Line the bottom of a 9 by 9 inch square pyrex dish or a similar rectangular dish with the Nora got Sweet Tooth granola. Add melted butter and salt. Toast for 5-10 minutes and then let cool.
- Top the granola with half the vanilla pudding, using a butter knife or spatula to smoothen the top. Slice the banana’s about ¼ inch thick and arrange on top of the pudding.
- Top with quarter a can of condensed milk (~1/2 cup) and then spread with the remaining pudding. Reserve the rest to use in other recipes.
- Top with the remaining granola (especially those colorful dried fruits & nuts) and a tablespoon of Dulche de Leche.
- Cover with plastic wrap and then refrigerate until chilled; about 2 hours or upto overnight.
- Serve cold.