Tender coconut pudding / elaneer pudding recipe made with china grass / agar agar. Easy recipe made with simple ingredients. With step by step pictures.
Measurements used 1 cup = 240 ml (approx) 1 teaspoon = 5 ml
I have not met a single person so far that doesn’t like this pudding. Its such a simple recipe to put together and always a hit at get-together-parties. This is a no fuss dessert that’s so classy and can be made in less than 30 minutes if you have all the ingredients available. When buying tender coconut, ask the coconut seller to give young tender coconuts that has coconut meat inside. Many tender coconuts just have water. If you are not equipped at home with machete for breaking coconuts, ask the shop keeper to break and give it to you. You can carry a bottle with you so that you can collect the tender coconut water. You will need at-least 3 tender coconuts for this recipe.
Note: The condensed milk in itself is sweet. I have not added any extra sugar in this recipe.
Here is how to do tender coconut pudding / elaneer pudding:
Take a bowl and add in a can of condensed milk and milk cream. I usually use Amul cream as that is what is widely available here in India.
Add in a cup of fresh coconut milk. (For fresh coconut milk, run half a cup of fresh coconut with one cup of water in the mixie until smooth. Strain and use in the recipe.) Also add a cup of full fat cows milk and a teaspoon of real vanilla extract . Do not use imitation vanilla or vanilla essence. The flavour of vanilla essence (artificial) is very over powering. Just omit it if you dont have real vanilla extract.
Whisk all the ingredients well to combine. Bring the mixture to a boil. When it comes to a mere boil, remove from heat and set aside.
Soak 5 grams of agar agar (china grass) in a cup of water for 5 minutes.
Note: I have used 5 grams of china grass for the pudding. This yields in a semi solid pudding that is luscious. We like it like that at home. If you want a fully set molded pudding, use up-to 10 grams china grass.
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.
Bring it to a boil and let it simmer till the china grass is melted. Strain using a big holed strainer and add to the pudding mixture.
Remove the coconut meat (It looks like jelly) from the inside of tender coconut. We need about half a cup of tender coconut meat. I have used about three tender coconuts today to get the required amount of coconut meat. Chop into small pieces.
Add in the tender coconut meat to the pudding mixture.
Pour it in ramekins and let it set in the fridge for 4 hours. Serve cold.
- 1 can (400 grams) condensed milk
- 250 ml milk cream (I used Amul cream)
- 1 cup fresh coconut milk (see notes)
- 1 cup full fat cow milk
- 1 teaspoon real vanila extract
- 5 grams to 10 grams china grass sheets (agar-agar) (see notes)
- 1 cup water (for boiling china grass)
- 1/2 cup chopped tender coconut meat
- Take a bowl and add in a can of condensed milk and milk cream. Also add a cup of full fat cows milk, coconut milk and a teaspoon of real vanilla extract.
- Whisk all the ingredients well to combine. Bring the mixture to a boil. When it comes to a mere boil, remove from heat and set aside.
- Soak 5 grams of agar agar (china grass) in one cup cup of water for 5 minutes.
- Bring it to a boil and let it simmer till the china grass is melted. Strain and add to the pudding mixture.
- Add in the tender coconut meat to the pudding mixture.
- Pour it in ramekins and let it set in the fridge for 4 hours.
- Serve cold.
Notes
For Making Coconut Milk. (Run half a cup of fresh coconut with one cup of water in the mixie until smooth. Strain and use in the recipe.) A note on china grass: I have used 5 grams of china grass for the pudding. This yields in a semi solid pudding that is luscious. We like it like that at home. If you want a fully set molded pudding, use up-to 10 grams china grass.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: South India
- 1 can (400 grams) condensed milk
- 250 ml milk cream (I used Amul cream)
- 1 cup fresh coconut milk (see notes)
- 1 cup full fat cow milk
- 1 teaspoon real vanila extract
- 5 grams to 10 grams china grass sheets (agar-agar) (see notes)
- 1 cup water (for boiling china grass)
- 1/2 cup chopped tender coconut meat
- Take a bowl and add in a can of condensed milk and milk cream. Also add a cup of full fat cows milk, coconut milk and a teaspoon of real vanilla extract.
- Whisk all the ingredients well to combine. Bring the mixture to a boil. When it comes to a mere boil, remove from heat and set aside.
- Soak 5 grams of agar agar (china grass) in one cup cup of water for 5 minutes.
- Bring it to a boil and let it simmer till the china grass is melted. Strain and add to the pudding mixture.
- Add in the tender coconut meat to the pudding mixture.
- Pour it in ramekins and let it set in the fridge for 4 hours.
- Serve cold.
Notes
For Making Coconut Milk. (Run half a cup of fresh coconut with one cup of water in the mixie until smooth. Strain and use in the recipe.) A note on china grass: I have used 5 grams of china grass for the pudding. This yields in a semi solid pudding that is luscious. We like it like that at home. If you want a fully set molded pudding, use up-to 10 grams china grass.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: South India
Find it online : https://www.kannammacooks.com/tender-coconut-pudding-elaneer-pudding/
Recipe for Mooli Chapati – Radish chapati made with shredded Radish and flavored with spices and herbs. With step by step pictures.
When we were young my mom would make Radish Sambar or Poriyal (stir-fry) twice or sometimes even thrice a week when dad was not travelling and was around at home. He had symptoms of Haemorrhoids and so Radish made it to the dining table regularly as it is believed to have healing properties related to stomach and digestion. Me and my brother boycotted eating Radish as we were not very fond of it then. My mom developed this indigenous idea where she shredded the radish and made it into a stir-fry. She added little turmeric powder for colour and passed it on as cabbage stir-fry. We ate it for several months as we were scared to boycott cabbage too! My aunt visited us one day after some shopping impromptu. She stayed back for lunch. The camouflaged Radish-cabbage poriyal made it to the dining table. It was served to my aunt Sarasathama as cabbage poriyal. She could not get the cues my mom had passed at the dining table (“enna villathanam”). She immediately said, ” idhu mottakosa??? mullangi maadiri illa irukku? “( is this cabbage? I am sure this is Radish.). Thanks to my aunt, my mom’s vegetable evil drama came to an end that very day. Today after several years, I am doing the same at home as the boy hates Radish. But this is a much better version to have radish.
We had a bumper harvest of Radish from the garden and I had to come up with ways to use the radish. This recipe for Radish Chapati – Mullangi Masala Chapati turned out to be a major hit at home.
I adapted this recipe based on Methi Thepla. Here is how to do Radish Chapati – Mullangi Masala Chapati.
Wash, clean and peel the radish. Shred the radish in a vegetable shredder or a food processor. Set aside.
Add in all the ingredients into a bowl at once. Shredded Radish, Atta, Oil, salt, asafoetida, red chilli powder, turmeric powder, finely chopped green chillies, finely chopped coriander leaves, finely chopped mint leaves and cumin seeds. NO water yet. Just try to combine all the ingredients.
Try to mix well with your hands. Radish and the greens has a lot of water content. Do not add any water while kneading. Add a teaspoon at a time only if its absolutely necessary. knead well to the consistency of chapati dough. Apply little oil to the dough. Cover the bowl. Set aside to rest for 20 minutes.
After the rest, Make into small golf ball size dough balls.
Dust the dough balls in lot of flour and roll it into thin sheets / rotis.
In the mean time heat a griddle on medium flame. Flap the chapati between your hands to remove any excess flour, place it on the griddle. Wait for some small bubbles to form. When some small bubbles form, spread some oil on the chapati and flip. It should start to puff up. Press down on the edges of the radish chapati with your spatula and cook till both the sides are evenly brown.
Serve hot with vegetable kurma / gravy and yogurt. Delish!
- 250 grams Radish, shredded fine
- 2 Cups Atta – whole wheat flour
- 2 tablespoon vegetable / sunflower oil
- 1 teaspoon salt
- 1/2 teaspoon hing (asafoetida)
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 green chilli, finely chopped
- 8 - 10 sprigs coriander leaves, finely chopped
- 5 - 6 sprigs mint leaves, finely chopped
- 1/4 teaspoon cumin seeds
- For making chapati – sprinkle oil or ghee as needed
- Wash, clean and peel the radish. Shred the radish in a vegetable shredder or a food processor. Set aside.
- Add in all the ingredients into a bowl at once. Shredded Radish, Atta, Oil, salt, hing (asafoetida), red chilli powder, turmeric powder, finely chopped green chillies, finely chopped coriander leaves, finely chopped mint leaves and cumin seeds. NO water yet. Just try to combine all the ingredients.
- Try to mix well with your hands. Radish and the greens has a lot of water content. Do not add any water while kneading. Add a teaspoon at a time only if its absolutely necessary. knead well to the consistency of chapati dough. Apply little oil to the dough. Cover the bowl. Set aside to rest for 20 minutes.
- After the rest, Make into small golf ball size dough balls.
- Dust the dough balls in lot of flour and roll it into thin sheets / rotis.
- In the mean time heat a griddle on medium flame. Flap the chapati between your hands to remove any excess flour, place it on the griddle. Wait for some small bubbles to form. When some small bubbles form, spread some oil on the chapati and flip. It should start to puff up. Press down on the edges of the radish chapati with your spatula and cook till both the sides are evenly brown.
- Serve hot!
- Author: Kannamma - Suguna Vinodh
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Breads
- Cuisine: North Indian
