(Serves approx 8 people)
- Water- 0.5+1.5=2 cups
- China grass/ Agar-agar flakes- 2.5 tbsp (I used these kinds which looked exactly like this and this)
- Sugar- 4 tbsp
- Instant coffee powder- 2 tsp
- Sweetened condensed milk/Milkmaid - ½ tin of 395g (I used Nestle brand)
- Fresh cream (or Whipping cream) – 1 cup/250 ml (I generally use Almarai or KDD brand)
In another bowl, add the condensed milk and the cream. Combine well with a balloon whisk or wooden spatula.
How to serve?
This can be served with some chocolate/butterscotch sauce or even with vanilla/coffee/butter pecan flavoured ice-cream, if you like or for that matter, just as it is.
- The original recipe uses gelatin. Inspite of being non-vegetarians, both me and mom are averse to using gelatin in our puddings. If using gelatin, use 2 tbsps instead .
- When using cream, we preferred to use fresh cream which is generally produced daily and comes with a shorter expiry date as opposed to Nestle tinned cream. My mom has experimented with both and though not distinctive, she said the pudding with fresh cream tasted better.
- The pudding tray can be greased with butter for easier unmoulding.
- On setting, the pudding can be inverted just like one would do for a cake and be cut into various shapes as per your liking.
- I further decorated it with Hershey’s semi-sweet chocolate chips and cadbury’s drinking chocolate powder.
- This recipe can be doubled (which we tried) and I am assuming can be tripled as well.
- The pictures you see is here is that of the doubled version and hence each wedge is thicker as opposed to that of a single version.
To my dearest Gopika, thank you so much from the bottom of the heart for this gesture. The emotional boost that you have given me by demanding and trusting me to do this can’t probably ever be expressed here.