MOUSSE PUDDING @ EGG-LESS CONDENSED MILK PUDDING @ CHINA GRASS /AGAR-AGAR MILK PUDDING

If you are looking for some dessert options for this New Year party, then here is a simple, delicious dessert that can make the call. The pudding base is very simple and can be customized by infusing other flavors or fruit purees of choice. The dessert is primarily prepared using gelatin. But this recipe uses a gelatin substitute - China grass also known as Agar- Agar instead, making it suitable for vegetarians. As China grass is gluten free and has efficient setting qualities, the same recipe can be customized by replacing milk and condensed milk with coconut milk for a vegan version. Without much ado, let me take you straight to the recipe.

and, wishing you all a Happy New Year !!


Preparation time: 30 min
Cooking time: 10-12 min
Category: Dessert
Cuisine: World
Spice level: Sweet
Difficulty level: Very easy
Setting time: 4-5 hours ( includes chilling)
Serves: 4 -5
Source: Edible Garden
Nutrition Facts
Servings 5.0
Amount Per Serving
calories 186
% Daily Value *
Total Fat 6 g8 %
Saturated Fat 2 g10 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 10 mg3 %
Sodium 40 mg2 %
Potassium 0 mg0 %
Total Carbohydrate 29 g10 %
Dietary Fiber 0 g0 %
Sugars 25 g
Protein 5 g11 %
Vitamin A2 %
Vitamin C0 %
Calcium17 %
Iron0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
INGREDIENTS
  • 1/2 tin (200 g approx) condensed milk (low fat / full cream)
  • 1 1/2 tin (measured in the same tin)
  • 5-6 gm  China grass /Agar -Agar strands
  • 3/4th -1 cup water 
  • 2-3 tsp  raw sugar
  • 1/4 tsp vanilla extract/ rose milk essence/ cardamom powder
METHOD
  • Break China grass strands into smaller pieces and soak it in 1 cup water and set aside for 30 min to soften.
  • In a thick bottomed vessel combine, milk, condensed milk and sugar and bring to a boil until the mixture is uniform and the sugar dissolves completely.
  • Add vanilla and set aside.
  • Gently heat china grass along with the water that it is soaked in until the strands completely dissolve in water.
  • Pour this gel like liquid into the milk mixture that is set aside. Bring this back on heat and cook the mixture gently for around 3 mins and urn the heat off.
  • Divide  and pour the mixture through a sieve, equally into serving dishes to make individual portions. Set this aside until heat dissipates. Hold the sieve closer to the serving dish to prevent frothing and to remove any bubbles that might surface.
  • Secure the mouth with a cling film or aluminium foil and transfer to set in the refrigerator for up to 3-4 hrs. 
  • Serve topped with praline or chocolate sauce.
RECIPE FOR PRALINE
Preparation time: 1 min
Cooking time: 5 min
Category: Dessert topping
Cuisine: World
Spice level: Sweet
Difficulty level: Very easy
Serves: 5-6
Source: Edible Garden
Nutrition Facts
Servings 6.0
Amount Per Serving
calories 47
% Daily Value *
Total Fat 0 g1 %
Saturated Fat 0 g1 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 1 mg0 %
Sodium 3 mg0 %
Potassium 0 mg0 %
Total Carbohydrate 5 g2 %
Dietary Fiber 0 g0 %
Sugars 5 g
Protein 0 g0 %
Vitamin A0 %
Vitamin C0 %
Calcium0 %
Iron0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
INGREDIENTS
  • 12-15 cashew nuts
  • 2-3 tbsp raw sugar
  • 1/2 tsp butter
  • a drop of vanilla 
METHOD
  • Heat a non stick pan or vessel on low flame and add sugar.
  • Let it melt to caramelize. To avoid charring, pay attention to the golden brown colour when you should add the butter.
  • Add butter and mix well to make a thick sauce. 
  • Quickly add the cashews. turn the heat off and toss well to coat.
  • Transfer this mixture to an aluminium foil or parchment.
  • Once cool, it becomes brittle. Break into pieces and pulse in a mixer to a mass that resembles crystal salt. 
  • Transfer to an air tight container and use this as a topping on cakes, ice creams, desserts, milk shakes,toasted bread or to make caramel lattes.
NOTES
  • The dessert can be set in moulds of any desired shape. You can use silicone bakeware, spring-form pans, trays, or even ramekins or individual serving dish based on the crowd size  and preference. 








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