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Karupatti Pudding Recipe

Simple and easy pudding made with karupatti, coconut milk and china grass. Delicious and healthy pudding for hot summer days.
3 from 2 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Chilling time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 8 servings
Calories: 246kcal

Ingredients

  • 2 cups Palm Sugar (Karupatti)
  • 1 ½ cup Water
  • 2 cups Coconut Milk
  • 10 grams Agar Agar
  • 1 tsp 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

  1. I used karupatti which is also known as palm sugar. You can use any type of jaggery as well.
  2. If you don't like the flavour of dry ginger powder, then use cardamom powder or vanilla.
  3. Instead of coconut milk, you can use regular milk. 
  4. Never boil milk when added to agar agar. It may separate.
  5. 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

Serving: 1servings | Calories: 246kcal | Carbohydrates: 38g | Protein: 1g | Fat: 12g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 89mg | Potassium: 142mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg
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