Three-tier Moss Pudding

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Three-tier Moss Pudding

Three-tier Moss Pudding

This Three-tier Moss Pudding is nostalgic and has pleasing memories attached to it. I guess the first time I made it was some three decades ago. And when I did I felt I had accomplished unthinkable; a perfect overturned dessert in three tiers. If you are a newbie cook during this lockdown, then do try out this pudding and wow your family!

In cooking Baking and Gelatine have been my nemesis. Maybe I never got good yeast or gelatine. I came across China grass, agar agar or Japanese Isinglass, kanten. It is obtained from red seaweed and is a natural, vegan thickener. Gelatine is said to be non-vegetarian, so agar agar can be used as an alternative by vegetarians. It is used as a thickener on puddings, desserts and pies. It is sold in dry form as strips or powder. Agar agar is a mild laxative as it has 80% fibre and is a great source of calcium, iodine, phosphorous and vitamins.

Three-tier Moss Pudding

This Three-tier Moss Pudding has three layers of different flavours; Vanilla, Chocolate and Strawberry. I usually use agar agar strips as the powder is not available here. Added to milk and Milkmaid, it thickens easily and sets even without refrigeration. Just divide the thickened milk into 3 portions and add flavours of your choice. Exotic looking Three-tier Moss Pudding is ready.

If you are looking for more dessert options then do check out Tri-coloured PuddingSitaphal Pudding, Shahi Paneer kunafa Pudding, Eggless Chocolate Pudding

Recipe for Three-tier Moss Pudding

INGREDIENTS

1 Cup Milkmaid Condensed

1 cup fresh cream

8 Grams China Grass

1 litre Milk

1 cup of sugar

2 Teaspoons Cocoa powder

2 cups of water

1 tsp vanilla extract

1 tsp strawberry essence

2 tbsp chocohips or chopped walnuts

METHOD

Firstly, cut china grass to fine pieces and soak in 1 cup of water for at least 15 minutes

Next, boil the milk and add milkmaid, fresh cream and sugar. Taste and add the sugar according to taste.

Meanwhile, place the soaked china grass with water on low heat. Cook till it gets dissolved completely.

Once, the china grass mixture starts boiling and the strands have dissolved totally, pour it into the boiled milk. Let it simmer for 2 minutes and remove from fire.

Divide the milk mixture into 3 equal portions.

Consequently, make a paste of the cocoa powder with a spoon of water. Add this to one part of the milk mixture.

To the second part, add the vanilla extract.

Subsequently, add the rose or strawberry extract to the third portion.

For the layering

Firstly take a glass bowl and rinse it with water.

Pour the chocolate mixture first into the bowl and let it set in the freezer.

Once it sets, pour the white and vanilla portion, gently over it.

The layers set in minutes. Finally, pour the strawberry layer.

Cover the bowl with cling film or foil and cool in the fridge for a couple of hours.

Do not freeze it.

Once set, take a serving platter and overturn the bowl

Your Three-tier Moss Pudding is resting gloriously on the platter.

Garnish with choco-chips or walnuts.

This Three-tier Moss Pudding will cut into clean slices. Enjoy three different flavours in one dessert


Three-tier Moss Pudding
Three-tier Moss Pudding
Print Recipe
Three-tier Moss Pudding
Three-tier Moss Pudding
Print Recipe
Ingredients
Servings:
Instructions
  1. Firstly, cut china grass to fine pieces and soak in 1 cup of water for at least 15 minutes
  2. Next, boil the milk and add milkmaid and sugar. Taste and add the sugar according to taste.
  3. Meanwhile, place the soaked china grass with water on low heat. Cook till it gets dissolved completely.
  4. Once, the china grass mixture starts boiling and the strands have dissolved totally, pour it into the boiled milk. Let it simmer for 2 minutes and remove from fire.
  5. Divide the milk mixture into 3 equal portions.
  6. Consequently, make a paste of the cocoa powder with a spoon of water. Add this to one part of the milk mixture.
  7. To the second part, add the vanilla extract.
  8. Subsequently, add the rose or strawberry extract to the third portion.
  9. For the layering
  10. Firstly take a glass bowl and rinse it with water.
  11. Pour the chocolate mixture first into the bowl and let it set in the freezer.
  12. Once it sets, pour the white and vanilla portion, gently over it.
  13. The layers set in minutes. Finally, pour the strawberry layer.
  14. Cover the bowl with cling film or foil and cool in the fridge for a couple of hours.
  15. Do not freeze it.
  16. Once set, take a serving platter and overturn the bowl
  17. Your Three-tier Moss Pudding is resting gloriously on the platter.
  18. Garnish with choco-chips or walnuts.
  19. This Three-tier Moss Pudding will cut into clean slices. Enjoy three different flavours in one dessert.
Recipe Notes

You can add flavours of your choice

Add any fruits or nuts.

Do not freeze

Harjeet Kaur

Harjeet Kaur

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of a reputed national newspaper. I rediscovered my best subject at school and began writing with gusto. I had a weekend column in the newspaper which was well appreciated. I started off writing about Interiors and Gardens and later diverse topics like Fashion, trends, food and events in the city. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content. I love writing and I am open to writing on a plethora of topics. My blog has some interesting insights into my life and travels but now it is mainly a food blog as I am growing organic vegetables and cooking my own produce is very therapeutic. Read my blogs to know me better. I write from my heart and what I write is what I feel... I feel a feel, A funny feel A funny feel, feel I! If you feel the feel I feel You'll feel the same as I!!

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Comments 2

  1. Varun Sharma says:

    Three tier moss pudding is tasty and now i want to eat right now.

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