Chocolate Pudding Recipe, Eggless Chocolate Pudding

No bake Eggless Chocolate Pudding recipe made with china grass / agar agar.

Chocolate Pudding Summer!

Its been a hot summer so far. A cold glass of water brings in so much of comfort these days. Summer means more time to sleep in the mornings as there is no rush to get the children ready for school. Days have been long and lazy. My husband’s sister visited us and I made this easy chocolate pudding. Here is how to do an easy Chocolate Pudding.

Whisk water, cocoa and sugar until its mixed well. Heat the mixture on medium flame until boiling. Remove off heat and set aside.

Take a pan and mix the condensed milk, milk and cream and bring it to a boil. When boiling add in the cocoa mixture and reduce the flame to the lowest setting on the stove. Let it simmer.

In the mean time, take a cup and add in the water and custard powder and mix well. Add it to the simmering pan. Mix well. Let it come to a boil. Remove off heat.

A note on CHINA GRASS / AGAR AGAR

China Grass sets at room temperature. So boil it only after getting everything ready. You cannot prepare this in advance and keep it for use later. Once you boil the china grass, it needs to be added to the pudding mixture immediately.

Soak the china grass / agar agar for 10 minutes and heat the mixture until the agar agar is completely melted.

Add it to the chocolate mixture and mix well. Strain to get rid off any small pieces. Then pour it in cups and let it set in the refrigerator for an hour.

For the chocolate ganache topping : Chop the dark chocolate into small pieces. Set aside. Bring the cream to a boil and remove from heat.

Add in the chocolate to the hot cream and mix well. Never heat the chocolate on the stove. It will burn. The heat of the cream is sufficient to melt the chocolate. Mix well until all the chocolate is incorporated.

Pour a tablespoon of chocolate ganache on each chocolate pudding cup.

Decorate with chocolate shavings. Chocolate Pudding is almost ready.

Refrigerate for 4-5 hours and serve Chocolate Pudding chilled.

Here is a printable recipe for chocolate pudding.

For boiling Cocoa

• 4 tablespoon cocoa powder
• ½ cup sugar
• ½ cup water

For milk mixture

• 400 grams / 1 tin Condensed Milk (milkmaid)
• 2 cups ( 500 ml) Milk
• 200 ml cream (I used Amul cream)

For Custard mixture

• 5 tablespoon Custard Powder
• 2/3 cup water

For Boiling Agar Agar

• 1½ cup water
• 10 grams agar agar sheet / china grass

For Chocolate Ganache Topping

• 200 ml cream
• 250 grams Dark chocolate (chopped)
• Chocolate shavings for garnish

1. Whisk water, cocoa and sugar until its mixed well. Heat the mixture on medium flame until boiling. Remove off heat and set aside.
2. Take a pan and mix the condensed milk, milk and cream and bring it to a boil. When boiling add in the cocoa mixture and reduce the flame to the lowest setting on the stove.
3. Take a cup and mix the water and custard powder well until mixed. Add it to the pan. Mix well. Let it come to a boil. Remove off heat.
4. Soak the china grass / agar agar for 10 minutes and heat the mixture until the agar agar is completely melted. Add it to the chocolate mixture and mix well. Strain to get rid off any small pieces. Then pour it in cups and set on the refrigerator for an hour.
5. For the chocolate ganache topping : Chop the dark chocolate into small pieces. Set aside. Bring the cream to a boil and remove from heat.
6. Add in the chocolate to the hot cream and mix well. Never heat the chocolate on the stove. It will burn. The heat of the cream is sufficient to melt the chocolate. Mix well until all the chocolate is incorporated.
7. Pour a tablespoon of chocolate ganache on each pudding cup. Decorate with chocolate shavings. Refrigerate for 4-5 hours and serve chilled.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 hours
• Cook Time: 20 mins
• Category: Dessert
• Cuisine: Fusion

For boiling Cocoa

• 4 tablespoon cocoa powder
• ½ cup sugar
• ½ cup water

For milk mixture

• 400 grams / 1 tin Condensed Milk (milkmaid)
• 2 cups ( 500 ml) Milk
• 200 ml cream (I used Amul cream)

For Custard mixture

• 5 tablespoon Custard Powder
• 2/3 cup water

For Boiling Agar Agar

• 1½ cup water
• 10 grams agar agar sheet / china grass

For Chocolate Ganache Topping

• 200 ml cream
• 250 grams Dark chocolate (chopped)
• Chocolate shavings for garnish

1. Whisk water, cocoa and sugar until its mixed well. Heat the mixture on medium flame until boiling. Remove off heat and set aside.
2. Take a pan and mix the condensed milk, milk and cream and bring it to a boil. When boiling add in the cocoa mixture and reduce the flame to the lowest setting on the stove.
3. Take a cup and mix the water and custard powder well until mixed. Add it to the pan. Mix well. Let it come to a boil. Remove off heat.
4. Soak the china grass / agar agar for 10 minutes and heat the mixture until the agar agar is completely melted. Add it to the chocolate mixture and mix well. Strain to get rid off any small pieces. Then pour it in cups and set on the refrigerator for an hour.
5. For the chocolate ganache topping : Chop the dark chocolate into small pieces. Set aside. Bring the cream to a boil and remove from heat.
6. Add in the chocolate to the hot cream and mix well. Never heat the chocolate on the stove. It will burn. The heat of the cream is sufficient to melt the chocolate. Mix well until all the chocolate is incorporated.
7. Pour a tablespoon of chocolate ganache on each pudding cup. Decorate with chocolate shavings. Refrigerate for 4-5 hours and serve chilled.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 hours
• Cook Time: 20 mins
• Category: Dessert
• Cuisine: Fusion

Find it online : https://www.kannammacooks.com/eggless-chocolate-pudding/

Classic Indian No Bake Blueberry Cheesecake recipe using gelatin, hung yogurt and cream.

I love easy no bake desserts. This No Bake Blueberry Cheesecake here is one of the top favorites in the family. There is no cream cheese in this No Bake Blueberry Cheesecake. Its really hard to find Philadelphia cream cheese in India. This Indian style No Bake Blueberry Cheesecake is made with hung yogurt and homemade paneer. I prefer home made paneer (recipe follows) as its more fragile and creamy than store bought ones. I like this no fussy delicate and delicious No Bake Blueberry Cheesecake. “The only way cheese is dessert is when it’s followed by the word cake.”

Lets make a super duper No Bake Blueberry Cheesecake dessert. Shall we?

For the hung yogurt – Place the yogurt on a strainer lined with muslin cloth and let it rest for 3 hours. After three hours you will have really thick yogurt. Set aside.

For the Paneer – Boil 750 ml of milk in a pan and let it come to a boil. Add 2 teaspoon of fresh lemon juice when the milk is boiling and bubbling over.

Stir for a minute with a spatula until the milk curdles. Remove off heat. Strain the mixture and you will be left with soft paneer. Set aside.

For the Digestive Biscuit Crust – Break up the biscuits and place in a food processor / mixie along with the butter and pulse it to fine crumbs.

Press the crumbs on the base of the removable cake pan / cake ring or a springform pan. Make sure its even. Use a spoon to press the crumbs to adhere to the pan. Set aside.

For the Filling Powder the sugar in a food processor / mixie to a smooth powder. Set aside.

Combine the hung yogurt and the paneer and pulse it in a blender until smooth.

Add in the cream, sugar, salt and vanilla extract and pulse 2-3 times until combined.

Take a small cup and mix the gelatin with 1/4 cup of water and set aside for 5 minutes. The gelatin will absorb all the water and will get swollen. After 5 minutes, heat it in a microwave for 20-30 seconds until completely melted. Let it cool slightly.

Add the gelatin mixture to the filling mixture and mix well to combine. Add it to the cake pan. Leave the No Bake Blueberry Cheesecake mixture to set in the refrigerator for 6-8 hours.

For the No Bake Blueberry Cheesecake topping Heat the blueberries, water and sugar in a pan for 3-4 minutes until syrupy. Remove off heat. Let it come to room temperature. Add it as a topping to the No Bake Blueberry Cheesecake.

Serve the No Bake Blueberry Cheesecake chilled!

Here is a printable recipe for No Bake Blueberry Cheesecake.

• Measurements Used 1 Cup = approx 240ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml

You will need One 7 inch removable cake pan

For the Digestive biscuit crust

• 100 grams Biscuits (like McVitie’s )
• 2 tablespoon unsalted butter

For the Filling

• 500 ml milk – Hung Yogurt made with the milk (procedure follows)
• 750 ml milk – Homemade Paneer made with milk
• 2 teaspoon lemon juice for making paneer
• 200 ml cream (like Amul)
• pinch of salt
• 1 cup sugar
• 1 3/4 tablespoon gelatin
• 1 teaspoon vanilla extract
• 1/4 cup water

For the topping

• 1/4 cup frozen blueberries
• 2 tablespoon water
• 2 tablespoon sugar

1. For the hung yogurt – Place the yogurt on a strainer lined with muslin cloth and let it rest for 3 hours. After three hours you will have really thick yogurt. Set aside.
2. For the Paneer – Boil 750 ml of milk in a pan and let it come to a boil. Add 2 teaspoon of fresh lemon juice when the milk is boiling and bubbling over. stir for a minute with a spatula until the milk curdles. Remove off heat. Strain the mixture and you will be left with soft paneer. Set aside.
3. For the Digestive Biscuit Crust – Break up the biscuits and place in a food processor / mixie along with the butter and pulse it to crumbs. Press the mixture into the bottom of the removable cake pan. Make sure its even. Use a spoon to press the crumbs to adhere to the pan. Set aside.
4. Filling
5. Powder the sugar in a food processor / mixie to a smooth powder. Set aside.
6. Add the hung yogurt and the paneer and pulse it in a blender until smooth. Add in the cream, sugar, salt and vanilla extract and pulse it 2-3 times until combined.
7. Take a small cup and mix the gelatin with 1/4 cup water and set aside for 5 minutes. The gelatin will absorb all the water and puff up. After 5 minutes heat it in a microwave for 20-30 seconds until completely melted. Let it cool slightly.
8. Add the gelatin mixture to the filling mixture and mix well to combine. Add it to the cake pan. Leave it to set in the refrigerator for 6-8 hours.
9. For the topping
10. Heat the blueberries, water and sugar in a pan for 3-4 minutes until syrupy. Remove off heat. Let it come to room temperature. Add it to the the cake.
11. Serve the cake chilled!

Notes

Milk – Its preferable to use full fat milk for making yogurt and paneer. I spread an old newspaper on the kitchen counter top while making this recipe, so after the spills etc….cleanup is easier.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Category: Dessert
• Cuisine: Fusion