Recipe in the Book
Ingredients
1 25gm pack of china grass / agar agar (available from Indian stores)
1/4 cup water
1 pint / 500ml milk
1 teaspoon cardamom
3 tablespoons sugar (or to taste)
drop of pink colouring
sliced nuts (almonds)
1. I divided the 25g China Grass packet into 4 parts.
2. take one part of the above, snip into short pieces using a pair of scissors, soak in cold water for about 10 minutes, strain with a fine sieve or colander, wash and place in a saucepan with 1/4 cup water.
3. Bring to boil, and simmer until all the agar is melted.
4. Meanwhile boil the milk and sugar in another pan and mix with the agar / water mix.
5. Bring to boil, add the cardamom and the pink colouring.
6 Decant into glasses or bowls and place in a cool place, leave until set.
7. Garnish with sliced nuts. Place in the fridge until cool. Serve.
p.s. as I am diabetic I add the minimum of sugar, you can increase the amount according to your taste.
Elegant desserts..very pleasing.
ReplyDeletelooks great, Grew up eating this!!! can i make arequest for the recipe for fish pilaou please.
ReplyDeleteI have been looking for this recipe. Thank you so much. Faluda takes me to my childhood memories. DP
ReplyDeleteThank you so much. I really appreciate you putting it up!
ReplyDeleteHi I grew up eating this in Bots - I'm so excited to have found your website!! Question.. Could I substitute the china grass with gelatin? Thanks!
ReplyDeleteYes I am sure you can use gelatine, but don't use too much, faluda is vey light set, unlike regular jelly.
ReplyDelete25g of thread agar equal how many spoon of powder
ReplyDeleteIf I use all 25g agar what are the measure required