Monday, August 16, 2010

Snow White Pudding




The original recipe of this pudding will give us a snow white colour and hence the name. Here I did some changes for a fancy. I made this for our get together last day and since I had made the same dessert last time, I thought of changing the colours to give a different feel J though it tasted the same.

I added few drops of beetroot juice to give a pinkish colour and replaced the shredded coconut with cooked pineapple. I was too last to skin off the almonds and grate them for the garnishing, so just spread the slivered almonds bought from the store. Without these variations, you ll definitely get a pure white pudding.
Ingredients:
Milk                                                     --    6 cups
Condensed milk                             --    1 tin
Water                                                 --    1 ½ cup
China Grass/ Agar Agar                  --    12 gm strands / 2.5 tsp, if using powder
Sugar                                                  --   15 tbsp (225 gm)
Corn Flour                                      --    6 tbsp
Cold Milk                                         --    1 cup
Butter                                               --    2 tsp
Vanilla Essence                             --   ½ tsp
Crushed coconut/Pineapple   --   1 cup / 2 cups (Need more pineapple to spread. You can use any fruit as per your wish and the quantity depends on the size of the tray you use.)
Almonds/Cashews                       --   ½ cup
Beetroot Juice                               --   1 tsp (Just if you too like to have the slight pinkish colour.)
Preparation of Snow white pudding:
Cut the china grass into small pieces. Soak in 1 ½ cup of water for half an hour.
 
Mix milk, sugar and condensed milk. Boil the mixture. At the same time, boil the china grass in water until it melts completely.
Add this to the milk mixture upon straining. Heat the mix for 1 minute. Make sure that it is not heated too much. Keep it aside.
 
Chop the pineapple into small pieces and cook them in 2 tbsp of water. If using canned pineapple cook them in the water in the can. I used fresh fruit.
 
Set the pudding pan by spreading the butter. Then have a small layer of coconut/ pineapple/ any fruit to have the base of the pudding.
Mix the corn flour with the cold milk. Add in the beetroot juice (totally optional).
 
Keep the pudding mix on the stove at a low flame. Slowly add the cold milk mixture to the pudding mix. Stir for 2 minutes. It should be thickening by the time.
Pour the mix into the pudding pans.
Garnish with thinly sliced almonds/cashew or caramelised sugar with cashews as per your wish.
Let it cool and then refrigerate. Drizzle some honey and Serve cool.

35 comments:

  1. Looking great,your recipe is simply superb.

    ReplyDelete
  2. that sounds yummy yummy yummy....loved that pink colour....i too am bored of all white coloured puddings and desserts....BTW...where did u get beet juice from?

    ReplyDelete
  3. Nitha, there is some prob in viewing ur pics...i have to click on the pic, then it opens in another window to view..it shows as a narrow piece of image ..i dono why...

    ReplyDelete
  4. Thanks everyone..

    @Shabs - I just pulsed a piece of beetroot in the mixer and got its juice on straining..

    I think the images are having some probs in IE browser. The whole template is messed up in Mozilla :( Am in search of a new template now..

    ReplyDelete
  5. Beautiful Pudding Nitha..i am loving its name!!

    ReplyDelete
  6. Hey thats a very yummilicious dessert

    ReplyDelete
  7. Really tempting pudding..Great recipe!!

    ReplyDelete
  8. WOW they luk like a beauty of snow :)

    ReplyDelete
  9. lovely explanation love making this pudding

    ReplyDelete
  10. Looks great dear..simply superb, beautiful pink and delightful yellow...love it

    ReplyDelete
  11. Such an elegant dessert...I have tasted this with beet juice from my friends place and loved it :-)

    ReplyDelete
  12. Super pudding, i loved the idea of beetjuice tto...

    ReplyDelete
  13. Lovely pics and gorgeous dessert Nitha. Love the pineapple topping

    ReplyDelete
  14. Nitha, that looks fab! I'm not having any probs viewing the pictures. i use IE version 8.

    ReplyDelete
  15. Nitha tat is a superb pudding....like ur addition of pineapple n beetroot juice.

    ReplyDelete
  16. Hey Nitha..
    Its really difficult to describe the taste of asparagus since it has a very different flavour. I think its taste depends on the type of preparation. Asparagus thoran tastes somewhat like green beans thoran and asparagus stirfry reminds me of achinga payar mezhukkupuratti..I have heard that grilled/ roasted asparagus tastes real fantastic, am planning to try it sometime. You could start with the roasted or stirfried version, I am sure you would love its taste :)

    ReplyDelete
  17. Pudding looks so yummy nitha.Mouthwatering pics:)

    ReplyDelete
  18. Wow!!! Great...looks delicious and inviting dear...good one..

    ReplyDelete
  19. simply out of this world Nitha!!.. u r so awesome..thnx a ton for sharing thsi recipe with us all... i simply cnat take eyes off the pics :)

    ReplyDelete
  20. sooo cute..m sure it tasted great

    ReplyDelete
  21. cute pudding,,I'm so tempted to try this out.

    ReplyDelete
  22. Lovely recipe and great clicks! The pudding looks delicious.

    ReplyDelete
  23. Wow!!! Wow!!! so cute and awesome!!! yummy yumm!!!

    ReplyDelete
  24. love the look of the pudding and i so tempted to scoop it out of the pic :)

    ReplyDelete
  25. Hi Nitha!

    The picture looks great! Could u please tell how many ppl this recipe would serve?

    Thanks.

    ReplyDelete
    Replies
    1. Hi.. I made this in a 13x8 inch dish. This would easily serve 20 people.

      Delete
    2. Thanks a lot for the quick response. Also are u aware if i can replace agar agar with gelatine? If so what would the proportions be? I am aware of the veg and non veg difference between the two! Its just that i was not able to find agar agar in my area!

      Delete