Karupatti Pudding Recipe
Simple and easy pudding made with karupatti, coconut milk and china grass. Delicious and healthy pudding for hot summer days.
Ingredients
- 2 cups Palm Sugar (Karupatti)
- 1 ½ cup Water
- 2 cups Coconut Milk
- 10 grams Agar Agar
- 1 teaspoon Dry Ginger Powder
Instructions
- Take china grass in a bowl. Add in ½ cup of water and let it soak for 15 mins.
- Take karupatti in a sauce pan. Add in 1 cup water and bring it to a boil. Cook on low heat till palm sugar is completely melted.
- Now add the soaked china grass and mix well. Simmer till agar agar is completely melted.
- Strain this whole mixture.
- Add in coconut milk and dry ginger powder. Mix well.
- Pour it into moulds.
- Leave to set in fridge till firm.
- Cut it into pieces and serve.
Notes
- I used karupatti which is also known as palm sugar. You can use any type of jaggery as well.
- If you don't like the flavour of dry ginger powder, then use cardamom powder or vanilla.
- Instead of coconut milk, you can use regular milk.
- Never boil milk when added to agar agar. It may separate.
- Pudding can be made a day in advance and stored in fridge until serving.
Serving Suggestions
Karupatti pudding taste great cold. So I like to set this in fridge until serving.Storage Suggestions
Karupatti pudding can be stored in a air tight container for upto a week in fridge.Nutrition
Nutrition Facts
Karupatti Pudding Recipe
Serving Size
1 servings
Amount per Serving
Calories
246
% Daily Value*
Fat
12
g
18
%
Saturated Fat
11
g
69
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
89
mg
4
%
Potassium
142
mg
4
%
Carbohydrates
38
g
13
%
Fiber
1
g
4
%
Sugar
26
g
29
%
Protein
1
g
2
%
Vitamin A
1
IU
0
%
Vitamin C
1
mg
1
%
Calcium
19
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.