This is one of the most quickly prepared puddings mom used to make, when she had unexpected guests. Along with payasams and caramel pudding, it was one of the desserts which frequented in get togethers and family gatherings. The easiness to prepare and fuss free, 'quick fixable' character makes it one of the popular desserts in my household.
As for me, it was a saviour dessert in my earlier days of cooking, and have saved me from serious embarrassments many a time, when I had guests. There are times when you go awfully wrong while making a new found or sophisticated dessert for a much anticipated party, but there is always the china grass pudding to be whipped up at the last few minutes and showed into the fridge to save you from disastrous shame. So it was
It can be made into different variations like fruit pudding, chocolate pudding, carrot pudding etc simply by adding fruits, chocolate and the like. It is basically made with milk, condensed milk and china grass or agar agar. Agar agar makes the pudding set into slicable soft mass. It is desirable for vegetarians who are reluctant to use gelatin due to its animal origin.
Here is the recipe..
Basic China grass Pudding with roasted coconut and nuts topping
Things you need:
1 litre full fat milk
1 can (430ml) condensed milk.
1/2 cup sugar
10 to 15 g of agar agar
1/2 cup pure water
1 tsp pure vanilla extract
25 g almonds or cashew nuts
1/4 cup grated coconut
3 tbsp sugar
Soak the agar agar in water (in a pan) for 10 to 15 minutes. Heat milk in a sauce pan and add sugar to it, stirring to dissolve. At the same time heat the soaked agar agar along with the water in another pan in medium to low heat. When the milk starts to bubble, add condensed milk, reducing the heat to low and stirring continuously. Add dissolved agar agar into the milk through a sieve and remove any undissolved residue.Stir well and remove from heat. Add the vanilla essence and transfer to setting trays. Refrigerate after cooling until set for 1 to two hours.
Mean while prepare the topping: Roast the coconut in a pan, until light brown and fragrant. Add the nuts and roast for a few more minutes. When it becomes crispy, add sugar and mix well. Remove from heat and keep aside to cool.
Slice the set pudding into squares and serve, topped with the coconut and nut mixture.