ডাবের পুডিং 🤤.

Ingredients

• 1 Young Coconut (fresh, medium size; provides both coconut water and thick cream (malai))
• 100 g Granulated Sugar (adjust to taste; can use jaggery for deeper flavor)
• 2 g Agar‑Agar Powder (about 1 teaspoon; vegetarian gelling agent)
• 200 ml Coconut Cream (Malai) (thick layer scooped from the coconut, cut into small pieces)
• 400 ml Coconut Water (fresh liquid from the same coconut, strained)

Instructions

1. Extract Coconut Cream

   Open the young coconut, scoop out the thick coconut cream (malai) and cut it into small bite‑size pieces.

   Time: PT5M

2. Collect Coconut Water

   Pour the coconut water through a fine mesh sieve into a mixing bowl to remove any stray fibers.

   Time: PT3M

3. Mix Sugar and Agar

   Add the granulated sugar and agar‑agar powder to the coconut water, whisk until fully dissolved.

   Time: PT2M

4. Cook Agar Mixture

   Place the saucepan over medium heat, bring the mixture to a rolling boil, then simmer for about 2‑3 minutes until the agar fully dissolves.

   Time: PT5M

   Temperature: 100°C

5. Combine Cream with Agar Base

   Remove the saucepan from heat and immediately stir in the chopped coconut cream, mixing gently to incorporate without breaking the pieces.

   Time: PT5M

   Temperature: Hot

6. Set the Pudding

   Pour the hot mixture into prepared molds or small bowls. Let it sit at room temperature for about 30 minutes until it firms up.

   Time: PT30M

   Temperature: Room temperature

7. Chill Briefly

   Transfer the set pudding to the refrigerator for 10 minutes to finish firming and to enhance texture.

   Time: PT10M

   Temperature: 4°C

8. Unmold and Serve

   Run a thin knife around the edge of each mold, invert onto a serving plate, and garnish if desired.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

15 g

Fat

9 g

Fiber

2 g