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 / Cornstarch              --    7 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 until it thickens well. Based on the type of corn flour/ cornstarch used, the time varies. It takes me 10-12 minutes with the cornstarch in USA, but the corn flour from India thickens in 3-5 minutes.

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.