China Grass Eggless Pudding
A quick and satisfying egg dish that proves you do not need expensive ingredients to eat well. Boiled eggs in a spiced gravy, or scrambled with onions and curry leaves — simple Kerala cooking at its most practical.
Ingredientsfor 5 servings
- 10 g Chinagrass
- 1 Tin Condensed milk
- 2 Tins Milk
- 1/2 cup Sugar
- 11/2 cup Water
- 1/2 tsp Vanilla essence
- 3 tbsp Cocoa
- 3 tbsp Corn flour
- 1 Bottle Milk
- Sugar, to taste
Preparation
Step 1
Preparation Method of China Grass Eggless Pudding :.
Step 2
Break the chinagrass into small pieces and wash it well.
Step 3
Soak it in 1 1/2 cups of water for about 1 hour.
Step 4
Along with the water, transfer the soaked chinagrass to a pan and keep it on medium heat.
Step 5
It will start melting after sometime.
Step 6
Give it a stir now and then.
Step 7
Mix together the milk, condensed milk and sugar in a deep bottomed vessel.
Step 8
Keep it on flame.
Step 9
Keep stirring continously.
Step 10
Otherwise, it will stick to the bottom of the pan.
Step 11
When the condensed milk and sugar has properly dissolved in the milk, take it off the heat.
Step 12
Make sure the ratio of condensed milk to milk is 1:2, i.e 250 ml condensed milk & 500 ml milk. Otherwise, the pudding will break.
Step 13
Using a steel strainer, strain the melted chinagrass into this mixture.
Step 14
Do not use a plastic strainer.
Step 15
Add the vanilla essence and stir for about 2 minutes.
Step 16
Take it off the heat.
Step 17
Transfer the mixture to a rectangular dish made of glass.
Step 18
Allow it to cool for about 10 minutes.
Step 19
Keep it in fridge for about 3 - 4 hrs to set.
Step 20
Garnish with cherries and whipped cream(add a little food colour like red or orange to the whipped cream transfering it to the piping bag).
Step 21
Pour chocolate sauce and then grated caramelised coconut over it. For making the sauce:- 1)Boil all the ingredients together and make a custard sauce.
Step 22
China Grass Eggless Pudding is ready.
Tip
Hard-boil the eggs first, then make shallow cuts on the surface before adding them to the gravy — this lets the masala flavour penetrate inside.
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