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An all time favorite in the larger coastal cities, and in former portuguese colonies such as Goa, Daman and Diu. Widely found in restaurants and resorts along India’s coasts and also prepared regularly in the home kitchens of Goa and by the Goan community in Mumbai.
|Serves||Preparation Time||Cooking Time|
|4 People||15 Minutes||25 Minutes|
- 450 ml milk
- 5 gm agar- agar(plain china grass)
- 3 tea spoon vanilla custard powder
- 1/2-3/4 cup sugar
- 1 tea spoon vanilla essence
- 4 tea spoons brown sugar/ white sugar(for caramelizing)
Soak agar-agar in 1 cup of water for an hour.
Take a metal container and take the caramelizing sugar in it. Add one tea spoon of water to it and heat it till it caramelizes to brown colour.
Now spread it on your mould evenly.
Keep the milk for boiling. When milk gets little warm remove 3 tablespoons of milk from it and mix custard powder in it, keep aside. Add sugar in the remaining milk and let it boil.
When the milk boils add the custard mixture and stir it well.
Keep the flame low when adding the custard mixture; continue stirring the milk so that no lumps are formed.
Meanwhile boil the soaked agar-agar till it melts fully in water and forms a transparent gel. When the custard mixture becomes a smooth and slightly thick paste, add the hot agar-agar Solution and boil for more 2-3 minutes.
Remove it from flame and strain the hot mixture. Add vanilla essence in it and stir well.
Cool it a little and pour into caramelized mould. Refrigerate it for 3-4 hours to set fully.
So your titillating desert is ready, serve chilled by tilting the mould on a plate. An amazing appetizer awaiting you.