- Common ingredients of Custard.
- Evaluation by Panchavidhi (Five Direct Perception).
- Application in the study of Panrbija (Kalnchoe Pinnata).
It is our endeavor to present before you the assessment we have done of the substance called CUSTARD, which has now become a part of the Indian diet in the urban areas. The parameters have been supplied by the ancient seers in their texts namely the Pancahbhoot theory, Rasagunavirya theory and dosa–dhatu–mala theory.
We sincerely believe that this attempt is in the correct direction and by no means our last work. Our main aim is to initiate a meaningful dialogue and exchange of thoughts on this intriguing topic. We are well aware of our limitations and shall be only too glad to those who would sincerely point out these because by only by a logic based exchange can one establish the ultimate truth.
The substance under study – CUSTARD is a gift from the west. It belongs to the Anna Krtanna Varga. It is generally consumed after meals as a sweet dish or dessert, preceded by refrigeration.
Common ingredients of Custard
Corn starch, milk, sugar–equal parts. Salt to taste, Water – as required, Beaten eggs – if desired in pudding or soft baked custard.
Stage I: Mix the dry ingredients first – corn starch, sugar and salt thoroughly.
Stage II: Add some cold milk enough to make a smooth paste.
Stage III: Add hot milk, enough to make a homogenous emulsion.
Stage IV: Cook on low flame till ready, stir constantly to avoid lumping.