I have tasted this pudding in many of my muslim friends houses. I am not very fond of this, but i like it moderately. Moderately means i can gulp one piece a day. Kadal paasi is also called as china grass or agar agar in english and it is used as a vegetarian substitute for gelatin. It will help to set the pudding like a jelly.
This is the first time i am trying my hands on agar agar, I have used gelatin in most of my puddings and have confidence in them. But after trying this recipe, i am loving the texture of agar agar too. You can check out my mango cheesecake, mango pudding and cherry panna cotta where i have used gelatin as my setting agent.
One of my viewer requested this recipe using the recipe request form, so i have to try it post the recipe here. I ringed my trusty friend jafrin again and got the recipe. She told me that, You can either make this with milk or coconut milk and also she insisted me to heat the china grass on a low heat, so it doesn’t burn and melt properly. Even though it is hard for me to make the china grass dissolve completely, so i took a extra step to strain the mixture and make it so silky.
Another point which she mentioned is, you can make it in any flavour. You can add vanilla essence, pineapple essence or anything. You can also add boost or any chocolate drink powder in this too. I have to try that soon. But this version is the traditional one. Hope you will like this and let me know if you try it.
Preparation Time : 10 mins
Cooking Time : 25 to 30 mins
Makes – 10 to 12 pieces
Agar Agar / China Grass / Kadal Paasi – 15 grams
Water – 1 cup / 250 ml
Thin Coconut Milk – 375 ml / 1 1/2 cup
Sugar – 1 cup or to taste
Cardamom Powder / Yelakai – 1 tsp
Green Food Colouring a pinch
Thick Coconut Milk – 1 cup / 250 ml
Break agar agar into small pieces and add them to a bowl. Add water and let them soak for 10 mins.
Now transfer them to a kadai and heat them so they can melt. Heat them on a low heat. This will take a good 1o to 15 mins or so.
Now pour in thin coconut milk and mix well.
Add in sugar, cardamom powder and food colouring.
Once the coconut milk is heated through. Switch off the flame and pour in thicker coconut milk. Mix this well.
Grease any dish of your choice well with oil.
Strain this mixture and discard the sediments.
Pour the strained mixture in the greased bowl. Cover with plastic wrap and let it set on room temparature for a good hour.
Now slice them into pieces.
You can serve them immediately or put them in the fridge and serve cold.
|Take all your ingredients|
|You need some chinagrass /agar agar|
|Break them into small pieces|
|Pour some water|
|Allow them to soak|
|They are soaked for 10 mins|
|Add them to a kadai|
|Heat them to dissolve|
|Once they are almost dissolved|
|Pour in thin coconut milk|
|Add in sugar|
|Now add in thick coconut milk and
switch off the flame
|Grease a dish well with oil|
|Line a jug with sieve|
|Strain the mix|
|Discard the sediments|
|Pour the mix into the dish|
|Cover with clingwrap and let it set|
|Now it is completely set|
|Slice into pieces|