Pineapple Pudding Recipe, Indian Style Pineapple Pudding

Indian Style Pineapple Pudding!

Easy Indian Style Kerala Eggless Pineapple Pudding Dessert Recipe without gelatin. Made with china grass and condensed milk.

There are two kinds of people in this world. The chocolate dessert people and the fruit dessert people. I fall heavily on the fruit side. This pineapple pudding is really easy to make and a party favorite. It can be put together very easily and makes for a really good Pineapple Pudding dessert for a party.

There is a really unique thing about pineapple. Its called as Ananas all over the world and by the same name in different languages except English. Oh yeah. Don’t believe me?

Here is how to do an awesome Indian Style Pineapple Pudding.

You can use fresh or canned pineapple. If using canned pineapple, drain the liquid and chop the pineapple into small pieces and proceed with the recipe.

If using fresh pineapple, take a really ripe Pineapple, clean and cut it into small bite size pieces. Set aside.

Cloves and pineapple are made for each other. Cloves enhances the taste of the pineapple. Take 2 cloves and grind it in a blender with 1/2 a cup of sugar to a fine powder. Set aside.

Add the pineapples, sugar mixture and water and bring it to a boil. Let it boil for 5 minutes. Remove off heat and set aside. If you have got the time, rest the pineapple mixture over nite in the refrigerator. The flavors mature and tastes much better. If you do not have the time, proceed with the Pineapple Pudding recipe.

Note: If the pineapples are not cooked enough, the pudding will curdle later. Be cautious and cook the pineapples well. You can also add canned pineapples too.

Mix a tin of condensed milk like milk maid with 2 cups of plain milk and 200 ml of fresh cream. I used Amul cream. Bring it to a boil. Set aside.

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 a packet (10 grams) of agar agar / china grass in water for 10 minutes.

Boil the soaked agar agar / china grass mixture on medium flame until completely melted.

Now mix the milk mixture, agar agar mixture and the pineapple mixture together. Make sure everything is slightly hot. If you refrigerated the pineapples, boil it briefly on low flame for a couple of minutes. Agar Agar sets at room temperature. So its important that everything is slightly hot to achieve smooth texture while it sets. Pour it in the dessert cups and cool Pineapple Pudding in the refrigerator for 5-6 hours.

Here is a printable Pineapple Pudding recipe.

For milk mixture

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

For Boiling Agar Agar

• 1 1/2 cup water
• 10 grams agar agar sheet / china grass

For Poaching Pineapples

• 2 Cloves
• 1/2 cup sugar
• 1/2 cup water
• 1 small pineapple (about 2 cups pineapple pieces)

1. clean and cut the pineapple into small bite size pieces. Set aside.
2. Take cloves and grind it in a blender with 1/2 a cup of sugar to a fine powder. Add the pineapples, sugar mixture and water and bring it to a boil. Let it boil for 5 minutes. Remove off heat and set aside.
3. Mix a tin of condensed milk like milk maid with 2 cups of plain milk and cream. Bring it to a boil. Set aside.
4. Soak a packet (10 grams) of agar agar / china grass in water for 10 minutes. Boil the soaked agar agar / china grass mixture on medium flame until completely melted.
5. Now mix the milk mixture, agar agar mixture and the pineapple mixture together. Make sure everything is slightly hot. If you refrigerated the pineapples, boil it briefly on low flame for a couple of minutes. Agar Agar sets at room temperature. So its important that everything is slightly hot to achieve smooth texture while it sets. Pour it in the dessert cups and cool in the refrigerator for 5-6 hours.
6. Serve Cold.

Notes

For a more luscious pudding mix 2 tablespoon of vanilla custard powder in 1/3 cup of water and mix it well. Add it when the milkmaid mixture is boiling and proceed with the recipe. You can substitute canned pineapples for fresh if you wish. Recipe Adapted from Milkmaid Recipe Booklet.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Dessert
• Cuisine: Indian

For milk mixture

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

For Boiling Agar Agar

• 1 1/2 cup water
• 10 grams agar agar sheet / china grass

For Poaching Pineapples

• 2 Cloves
• 1/2 cup sugar
• 1/2 cup water
• 1 small pineapple (about 2 cups pineapple pieces)

1. clean and cut the pineapple into small bite size pieces. Set aside.
2. Take cloves and grind it in a blender with 1/2 a cup of sugar to a fine powder. Add the pineapples, sugar mixture and water and bring it to a boil. Let it boil for 5 minutes. Remove off heat and set aside.
3. Mix a tin of condensed milk like milk maid with 2 cups of plain milk and cream. Bring it to a boil. Set aside.
4. Soak a packet (10 grams) of agar agar / china grass in water for 10 minutes. Boil the soaked agar agar / china grass mixture on medium flame until completely melted.
5. Now mix the milk mixture, agar agar mixture and the pineapple mixture together. Make sure everything is slightly hot. If you refrigerated the pineapples, boil it briefly on low flame for a couple of minutes. Agar Agar sets at room temperature. So its important that everything is slightly hot to achieve smooth texture while it sets. Pour it in the dessert cups and cool in the refrigerator for 5-6 hours.
6. Serve Cold.

Notes

For a more luscious pudding mix 2 tablespoon of vanilla custard powder in 1/3 cup of water and mix it well. Add it when the milkmaid mixture is boiling and proceed with the recipe. You can substitute canned pineapples for fresh if you wish. Recipe Adapted from Milkmaid Recipe Booklet.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Dessert
• Cuisine: Indian

Find it online : https://www.kannammacooks.com/indian-style-pineapple-pudding/

Easy South Indian Tamilnadu Carrot Cabbage Poriyal Recipe. Popular Kerala Onam Thoran recipe with coconut.

This is an everyday South Indian Tamilnadu style stir-fry Carrot Cabbage Poriyal served during lunch time. The combination of Carrot and Cabbage works very well. This Carrot Cabbage Poriyal recipe is very simple to make and I make it very often. Here is how to do an everyday Carrot Cabbage Poriyal also called as Thoran in Kerala.

First, clean the carrots and cabbage. Peel the carrots and chop them finely. Chop the cabbage finely too. Steam the veggies together until cooked well. I cook the veggies in the pressure cooker. I do not add any salt while cooking veggies as it may turn into mush. I pour some water, say a cup onto the cooker and I keep the bowl with the veggies inside it and cook for 3 whistles. Let the pressure from the cooker release naturally and you will have perfectly steamed veggies every single time. Set aside.

Now for the Carrot Cabbage Poriyal. Heat oil in a pan and add in the mustard seeds, cumin seeds, dry red chillies and chopped green chillies. Add in the curry leaves. Let the mustard seeds splutter. Wait for all the seeds to crackle and the curry leaves to become crisp and dry. You can add more green chillies if you want it spicy.

Add in a chopped medium sized onion and fry till soft.

Add in the cooked veggies and the salt. Saute for couple of minutes.

Add in 2 tablespoons of the fresh shredded coconut. This is an optional ingredient. You can omit it if you do not want it. Saute briefly for a minute. Remove from heat. Carrot Cabbage Poriyal is ready.

Serve Carrot Cabbage Poriyal for lunch with rice.

• 2 Medium sized Carrots, chopped fine
• 250 grams cabbage, chopped fine
• 1 tablespoon peanut oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 2 dry red chillies
• 2 green chillies, chopped
• 2 sprigs curry leaves
• 1 medium sized onion, chopped fine
• 1 teaspoon salt
• 2 tablespoon fresh shredded coconut (optional)

1. Steam the veggies together until cooked well. Set aside.
2. Heat oil in a pan and add in the mustard seeds, cumin seeds, dry red chillies and chopped green chillies. Add in the curry leaves. Let the mustard seeds splutter. Wait for all the seeds to crackle and the curry leaves to become crisp and dry.
3. Add in a chopped medium sized onion and fry till soft.
4. Add in the cooked veggies and the salt. Saute for couple of minutes.
5. Add in 2 tablespoons of the fresh shredded coconut.
6. Serve for lunch with rice.

Notes

You can add more green chillies if you want it spicy. Coconut is an optional ingredient. You can omit it if you do not want it.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Stir-Fry
• Cuisine: South Indian