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KARIKKU PUDDING (Karikkilaatheyum undaakkaam)

KARIKKU PUDDING (Karikkilaatheyum undaakkaam)
By : Sajina Bishar
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Ingredients(if using tender coconut)
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1.Milk-1/2 ltr (2 1/2 cup)
2.Sugar-14-15 tbsp/ Condensed milk- depending on sweetness required
3.China grass strands (agar agar)-3/4th of 1 packet
4.Coconut milk-1/2 cup(optional)
5.Tender coconut -scooped from 1 or 2 tender coconuts
6.Tender coconut water 1cup

Ingredients (if not using tender coconut)
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1.Milk-1/2 ltr (2 1/2 cup)
2.Egg-1
3.Sugar-14-15 tbsp/ Condensed milk- depending on sweetness required
4.China grass strands (agar agar)-3/4th of 1 packet
5.Coconut milk-1 cup
6.Water-1 cup

Preparation (if using tender coconut)
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~Boil milk & sugar/ condensed milk in a saucepan.
~Can use sugar & condensed milk together...Just be careful of the sweetness..Keep checking & add.
~Prepare coconut milk & keep it ready if using.
~Scrap off the smooth part from inside the tender coconut without its water.
~If its not really smooth you can puree it little with its water to become smooth.
~If its little crunchy also, its fine.
~Once the milk is cooked, remove from flame & let it cool.
~Now break the china grass & add 1 cup of tender coconut water to it & let it boil, so it dissolves completely in tender coconut water.
~Stir china grass occasionally (can add more tender coconut water/water if required)
~When china grass is dissolved & ready to use, reduce its flame to simmer.
~Add the pureed tender coconut & coconut milk only after the milk mixture cooles down, otherwise the milk will curdle.
~Now pour coconut milk to the cooked milk & mix well.
~Add the prepared tender coconut paste to this milk & mix well.

Preparation (if not using tender coconut)
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~Boil milk & sugar/ condensed milk in a saucepan.
~Can use sugar & condensed milk together...Just be careful of the sweetness..Keep checking & add.
~Beat the egg lightly & add it to the milk before boiling & stir well.
~Prepare coconut milk & keep it ready.
~Once the milk is cooked, remove from flame & let it cool.
~Now break the china grass & add 1 cup of water to it & let it boil, so it dissolves completely in water.
~Stir china grass occasionally (can add more water if required)
~When china grass is dissolved & ready to use, reduce its flame.
~Add the coconut milk only after the milk mixture cooles down, otherwise the milk will curdle.
~Now pour coconut milk to cooked milk & mix well.

Preparation(of pudding...in both cases)
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~Now remove the dissolved china grass from flame & pour into this suddenly & mix well.
~Don't let it stay longer without mixing since it would harden.
~Pour water into the saucepan in which you have cooked china grass, else it would be difficult to clean.
~Now pour this pudding mix into a thali (deep- bottomed plate).
~Let this cool, you can check if its becoming hard.
~Once its cool & hard enough (as its a pudding..medium hardness is only required), refrigerate it.
~Before serving cut into small blocks.

I had added no flavours like vanilla as it just tastes good without a flavouring... The mild natural flavour of tender coconut or coconut milk is irresistible!
Enjoy mouth melting delicate moments with coco pudding...!!!
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