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.
7 comments:
Elegant desserts..very pleasing.
looks great, Grew up eating this!!! can i make arequest for the recipe for fish pilaou please.
I have been looking for this recipe. Thank you so much. Faluda takes me to my childhood memories. DP
Thank you so much. I really appreciate you putting it up!
Hi 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!
Yes I am sure you can use gelatine, but don't use too much, faluda is vey light set, unlike regular jelly.
25g of thread agar equal how many spoon of powder
If I use all 25g agar what are the measure required
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