[Indian Recipes] 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.

Indian style pineapple pudding

Author: Kannamma - Suguna Vinodh
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins


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

INGREDIENTS
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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)

INSTRUCTIONS

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.

This recipe and image sources are referred in website: Kannammacooks.com. Thanks so much!