Ingredients
Gelatin Base
- 1 1/2 teaspoons agar powder
- water (enough to dissolve agar)
Dairy Mixture
- 2 1/2 cups half and half
- 3/4 cup heavy cream
- 1/2 cup honey
Garnishes
- pinch saffron threads (crushed)
- almonds and pistachios (sliced or rough chopped)
Instructions
- Dissolve Agar Powder: In a small pot over medium-low heat, add the agar powder and enough water to cover it. Bring this mixture to a boil while whisking constantly for 3-4 minutes until the agar powder is fully dissolved and no grainy texture remains.
- Heat Dairy and Honey: In a separate medium-sized pot over medium heat, combine half and half, heavy cream, and honey. Gently bring this mixture to a boil over about 5 minutes, stirring occasionally to prevent burning. Once boiling, turn off the heat and set aside.
- Combine Agar with Dairy Mixture: Add the dissolved agar mixture to the cream and honey pot. Stir thoroughly to ensure it is well combined. Return the pot to medium heat and simmer gently for another 5 minutes while stirring.
- Set the Pudding: Pour the mixture into a medium-sized shallow dish and let it rest at room temperature for 10 minutes. Garnish the top with crushed saffron threads and sliced almonds and pistachios. Refrigerate the pudding for at least 30 minutes, or until fully set and chilled.
- Serve: Enjoy the China Grass pudding chilled as a refreshing, creamy dessert with a rich texture and nutty garnishes.
Notes
- Make sure the agar powder is fully dissolved to avoid a grainy texture in the pudding.
- Keep stirring the agar mixture constantly while dissolving to prevent clumps and burning.
- You can adjust the sweetness by varying the amount of honey used.
- The pudding must be refrigerated for proper setting and best texture.
- Use crushed saffron for maximum flavor and a beautiful aroma.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
