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Strawberry Milk Pudding!!!

I have been having Pudding here after coming to SG and my son loves it a lot. There are many flavours and the favourite one is Strawberry. Its rich in Protein. I tried the pudding with agar agar for the first time and everyone liked it. These Puddings are popular in Singapore and Malyasia.

Ingredients
Agar Agar | China Grass | Kadal Paasi - 2 cups or 2 handfull
Milk - 2 cups
Water - 1 cup
Strawberry Essence - 1/2 tspn(I used Complan Strawberry flavour)
Salt - 1/2 tspn
Sugar - 1 cup

Preparation Method
Soak agar agar with water for about 1 to 2 hours.
Heat it and boil it until its fully dissolved in water.
Add milk and stir. When it starts boiling add sugar and complan. stir well and boil in low flame till sugar dissovles. Off the stove. Filter it and allow it to cool.
Allow it to cool a bit and pour it in the jelly moulds.
Allow it to cool fully to set. Then store it in refridgerator.

Serve chill.

Yummy Strawberry Milk Pudding is ready to serve.

Note :
Strawberry essence is suggested instead of complan.
You can pour it in steal or ceramic cups when hot.

This recipe is going off to Joy from Fasting to Feasting by Lubna and Berries Event by Anu.

Arasi Paruppu Payasam | Happy Gokulashtami/Krishna Janmashtami!!!

Payasam is a mix of Rice, Jaggery and choice of Dal. Here I have used Channa Dal/Kadalai Paruppu, its very aromatic and tasty. I have posted few payasam varieties here. I prepared this for Avani Avittam Festival on Saturday.

It was perfect and everyone liked at my home. This recipe was taught by my Mother in Law, Thanks a lot.

Pic courtesy : Google images

Wish you all a very Happy Gokulashtami!!!


Here goes the recipe.

Ingredients
Rice - 1/2 cup(I used Ponni)
Channa Dal/Kadalai Paruppu - 2 tspns
Vellam/Jaggery - 1.5 cups(powdered or broken)
Fresh grated coconut - 1/2 cup + Rice - 1/2 tspn(for grinding)
Elachi powder - 1/4 tspn
Milk - 1 glass
Ghee - 1 tspn
Cashews/Raisins - 2 tspns


Preparation Method
Wash, rinse rice and channa dal. Pressure cook upto 3 whistles with water.
In a vessel, add vellam/jaggery with 1/2 cup water and allow it to dissolve. If required add more water, once its fully dissolved, filter it and again start boiling in low flame on occasional stirring till the raw smell of Jaggery goes.
Grind the coconut and rice with little water to fine paste.
Once the pressure is gone, take the rice and dal mix and mash it with a laddle/karandi.
Add the rice, dal mix to the jaggery, coconut paste and mix well.
Finally add milk and boil well. It should be to medium consistency. off the stove


Heat ghee in a pan, add cashews and raisins. Fry till brown and add to the payasam.


Delicious Payasam is ready for Neivedyam and Enjoy it warm or chill!!!

Once again wish Happy Gokulashtami to all friends celebrating the festival.


Until my next post. Happy Weekend.


Cheers,
Saraswathi