China Grass Pudding

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Ingredients

Milk (full fat) – 750 ml

Sugar – 1 cup

Water – 1 1/2 cups

China grass – 10 gm

Cardamom, crushed – 3

Condensed milk – 200 gm

Method

In a bowl, soak china grass in water for 10 to 20 minutes.

In a saucepan, boil milk and sugar.

In another saucepan, add soaked china grass with 1 1/2 cups of water and stir well so that they melt.

Now add melted china grass through a sieve and add it to boiled milk.

Add cardamom powder and stir well.

Allow it to cool at room temperature.

After cooling, pour them into moulds.

Allow them to set in the fridge (not in the freezer).

Before serving, cut them into pieces, add tutti fruti or nuts of your choice.

Note:- If you like it to be more thick and tastier, add more condensed milk.

24 thoughts on “China Grass Pudding”

  2. I think I know which Chinese grass you are referring too. We call it agar-agar over here, the thin long colorless long stripes I suppose. Oh yes, its very popular over here and we use it to make our pudding also. Simple and interesting and I can never say not to milk flavored pudding.

    I am admiring the tiny winy pieces of the grass at the bottom of the pudding.

    Reply

  8. Lovely pudding! Love the snow white color.
    Also the presentation needs a special mention, as always Beena!!

    Reply

  10. Looks very good…nicely presented !

    Agar agar (China grass) is a gelatinous substance. Besides the culinary usage it is used for microbiological studies for growing microorganisms in the lab. It has appetite suppressant properties and is gaining popularity as a weight loss diet.

    Please include a pic of agar-agar so that it will be helpful for those who are unfamiliar with this ingredient.

    Thank you for using this in a dish, hope you will come out with more dishes using agar-agar. Agar-agar is good for reducing cholesterol, controlling appetite and is suitable for diabetics also.

    Thanks
    Rajiv
    magnificentdewdrops.blogspot.com
    magicalpresent.blogspot.com
    oruvishupponpulari.wordpress.com

    Reply

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