Tender Coconut Pudding
Daab ka meetha
Dried Chine grass (agar agar), 4" each 15
Water ½ cup
Condensed milk ½ cup
Milk 1 cup
Sugar ½ cup
Green coconut (nariyal), tender coconut
Scooped out and roughly chopped 1
Lemon (nimbu) juice ½ tsp
Coconut milk powder, dissolved
In 1/3 cup hot water ¼ cup
Or fresh coconut milk ½ cup
Vanilla essence ½ tsp
Caramelized nuts roughly chopped 1 tbsp
Method :
Soak the china grass in ½ cup of water for 15 minutes. Boil and stir until china grass dissolves fully in the water. Mix condensed milk, milk, and sugar in a bowl and cook in a double boiler. Add tender coconut, lemon juice, and china grass liquid. Stir for a minute; add coconut milk and vanilla essence. Continue to stir until the mixture becomes thick. Spread caramelized nuts in small pudding moulds and pour the mixture. Wait for the mixture to cool and refrigerate for a minimum of one hour. Spread caramelized nuts in small pudding moulds and pour the mixture. Wait for the mixture to cool and refrigerate for a minimum of one hour. Transfer the pudding from the moulds by gently turning them over serving dishes and serve.
*Preparation time: 30 min. Serves: 4
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