Mom's Recipies

China Grass is also known as Agar Agar / faluda . It is nothing but a Vegetable ‘gelatine’ derived from a various seaweeds which are processed by boiling and drying. It has no aroma and has a neutral taste.Agar-agar is used as a quick-setting base for many sweets and desserts in Asia.

It is available in powdered form or as dried strands.While using strands ,always cut the strands into small pieces(with scissors) and soak them in warm water for 10-15 min.


Ingredients:

* Milk 1/2 liter / 2 Cups
* China Grass /Agar agar strands 1 packet (8 gms)
* Sugar 1/4 kg (or as per taste )
* Water 1 cup
* Nuts to garnish

Method:

* Cut the agar agar strands into small pieces and soak them in warm water for about 15 minutes.
* Meanwhile keep the milk for boiling .
* Squeeze out agar agar to remove water.Mix this to the boiling milk and keep stirring continuously.
* Let it simmer and cook till fully dissolved.
* Add sugar and keep on stirring till sugar dissolved completely.This could take between 2-4 minutes.
* Grease the Plate and Spread it on plate or in individual molds and sprinkle nuts like almonds, walnuts or raisins ,charoli etc and let it cool at room temperature till it is cold. After setting ,cut it into squares or diamonds.If using a mold, invert the pudding and serve.
* Chill it in refrigerator and enjoy it cold or at room temperature.

Paneer kheer / Payasam is an elegant and lip smacking dessert..It tastes same like Basundi ,but takes much lesser time than basundi to prepare.This kheer is winner in our family.Try it definitely I bet You will love this delicious dessert.



Ingredients:

Grated Paneer/ Cottage cheese - 1 cup

Whole Milk - 3 cups

Sugar - 1 cup

Cardamom Powder - 1/2 tsp

Nutmeg Powder - 1/4 tsp

Ghee - 1 tsp

Cashewnuts - a few

Almonds and Pistachios -a few


Method:


Heat the milk in a broad non stick pan.Let it boil on medium flame stirring continuously till it thickens or reduced to half.

Add 1 cup sugar and stir it gently.

Cover and boil in low heat for about 5 mins.

The mixture should not be too watery too thick .It should be like kheer texture.

Now add the grated paneer, cardamom powder ,nutmeg powder and boil for 10-15 mins in low heat.

Finally add Cashews after roasting in ghee.

Remove from heat and let it rest for an hour in refrigerator.

Serve chilled with garnished chopped Almonds and Pistachios.