In Indian cuisine, agar agar is known as “China grass” and is used for making desserts. Agar is my favorite ingredient these days as it allows me to make some exotic desserts(video playlist below for all Agar recipes). Agar-agar is a natural vegetable gelatin counterpart. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards. For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavouring, colouring, fruit or vegetables are then added and the liquid is poured into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer in a cake.
- China grass 4 Tablespoon (Agar powder or Gelatin)
- Water 1 1/4 Cup (20 tbs)
- Grated khoya 2 Cup (32 tbs) (mawa)
- Cream 500 Milliliter (or 1 ltr milk)
- Sugar 1 1/4 Cup (20 tbs)
- Rose extract 2 Drop (or any flavor)
- Butter/Ghee 1/4 Teaspoon (For greasing)
- Ground pistachio 1/4 Cup (4 tbs) (as needed)
1. Grease a baking dish with butter/ghee and set aside.
2. In a saucepan, combine china grass with water. Cook on medium to high heat for 3-6 minutes or until thickened, stirring constantly.
3. Gradually pour the cream, stir constantly and cook until thickened.
4. Add khoya/mawa, cook for 2 minutes and then stir in sugar. Cook until sugar dissolves.
5. Stir in rose extract, bring to a boil, and pour the mixture into the greased pan. Set aside for 2 hours or after an hour pop in refrigerator.
6. Sprinkle pistachio and cut into cubes.
7. Serve and enjoy!
For making pineapple or mango burfi use pineapple or mango juice instead of water.