FALUDA (CHINA GRASS PUDDING)




Faluda is a very delicious and traditional dessert that is very easy to make. I have given below the basic recipe. Variations to this can be made by adding condensed milk, essence or fruits to make it even more delicious. But this tastes perfect and can be had as it is...


Ingredients

1 litre milk
1 packet china grass/ agar agar (10 gms)
10 tbsp sugar

Method

Wash and soak the china grass in water for 10 minutes. Then drain the excess water and grind the china grass to a fine paste. Then boil 1 litre milk in a pan and bring to a boil, reduce the heat and cook till the quantity of milk reduces to half. Meanwhile cook china grass with 1 cup of water in another pan till it completely dissolves. Then add sugar to this and mix well. Remove from flame and add milk. Mix well and pour the liquid into any bowl according to your choice. The liquid will solidify on reaching the room temperature. Refrigerate for at least 10 minutes and cut into shapes. Serve cold.





Sending this to Gayathri's Walk down the memory lane hosted at Roshan's cucina.



5 comments:

  1. sounds new..wat is china grass?

    ReplyDelete
    Replies
    1. china grass is agar agar, a setting agent for desserts, soups, ice creams and fruit preserves. It is a vegetarian substitute for gelatin.

      Delete
  2. I was amazed by the name and its referring pic. Falooda for us mumbaiites is a tall glass of rose flavoured milk with sabja seeds and sev in it and lastly a dollop of icecream over it.

    ReplyDelete
    Replies
    1. True.. most people refer to Falooda the way you have described... but the faluda that i have mentioned here is a very delicious traditional sweet that we make on special occasions. I have no idea how this name has come about but it has been called this way from several decades..

      Delete
  3. This is a delicious pudding,so far I thought Faluda is a drink....
    I am much appreciated if you can link this to Event : Agar Agar Recipe Contest
    More entries are welcome...

    ReplyDelete

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