China grass biscuit pudding-Eggless


If u are planning to make eggless pudding for a party or any occasion,this pudding can be done quickly,the absolute old fashioned classic pudding with silky texture,amazing taste will melts in our tongue with the hint of biscuits here and there....Enjoy!


 Ingredients
China grass-10 grams
Milk-half litre
Custard powder-1 tbsp
Milk maid-3/4 cup
Marie Biscuit-10
Cashew nuts-50 gms
Powdered Sugar-100 gms
Vanilla essence-2 drops
Butter-2 tbsp
Ghee-2 tbsp

Method



1.Soak china grass in half cup of water for half an hour



2.Crush the biscuits and mix with powdered sugar


3.Heat a pan,add ghee,fry the cashews to slight brown,and add the crushed biscuits


4.Boil milk and cool it down..take a cup of milk mix with custard powder and set aside


5.Add the condensed milk ,custard milk and sugar to the milk and let it to boil in low flame


6.Mean while,Boil the soaked china grass,and allow it to melt completely


7.When china grass is hot,add it to milk and stir well
8.Add Vanilla essence


9.Set the bowls in a tray,sprinkle the biscuit mixture
10.Pour the milk till the rim of the glass


11.Leave them for 5-10 minutes,once a thin layer of pudding is set,sprinkle some more biscuits on top
12.Move the tray to fridge(not freezer) and it will be set in one to two hours
13.Serve chilled

Notes
1.Substitute milk and condensed milk / with skimmed milk if needed
2.For Serving or sharing ,use individual bowls and for party use a square or rectangle serving dish,
so,the biscuit base comes evenly to all 
3.Make sure,the agar agar is hot and well melted while u add it to the milk
4.I doubled the recipe here
5.Pudding will not melt if placed at normal room temperature
6.To un-mold,run knife on edges slightly on top


8 comments:

  1. Tried making this once but had not succeed. Looks like I will get better results with your recipe. Thanks.

    ReplyDelete
  2. Chinagrass pudding looks fabulous, wish i get a bowl rite now.

    ReplyDelete
  3. Came here thru very good recipes... And right all the recipes are very good.

    Following you from now on.

    -Raksha
    http://rakshaskitchen.blogspot.com

    ReplyDelete

Thank you