ডাবের পুডিং .
ডাবের পুডিং 🤤. is a easy Bengali recipe that serves 4. 150 calories per serving. Recipe by Rachana’s Mother on YouTube.
Prep: 10 min | Cook: 10 min | Total: 1 hr 10 min
Cost: $6.68 total, $1.67 per serving
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
Extract Coconut Cream
Open the young coconut, scoop out the thick coconut cream (malai) and cut it into small bite‑size pieces.
Time: PT5M
Collect Coconut Water
Pour the coconut water through a fine mesh sieve into a mixing bowl to remove any stray fibers.
Time: PT3M
Mix Sugar and Agar
Add the granulated sugar and agar‑agar powder to the coconut water, whisk until fully dissolved.
Time: PT2M
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
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
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
Chill Briefly
Transfer the set pudding to the refrigerator for 10 minutes to finish firming and to enhance texture.
Time: PT10M
Temperature: 4°C
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
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Allergens: Coconut
Ingredient Substitutions
- Instead of Young Coconut: Canned coconut water + canned coconut cream
- Instead of Granulated Sugar: Honey, Maple syrup (reduce liquid)
- Instead of Agar‑Agar Powder: Gelatin (non‑vegetarian)
- Instead of Coconut Cream (Malai): Canned thick coconut milk
- Instead of Coconut Water: Filtered water + coconut extract
Equipment Needed
- Knife
- Cutting Board
- Saucepan
- Mixing Bowl
- Measuring Spoons
- Measuring Cup
- Ladle or Spoon
- Molds or Small Bowls
- Refrigerator
Critical Steps — Do Not Skip
- Cooking the agar mixture until fully dissolved
- Adding the coconut cream while the agar mixture is still hot
- Allowing the pudding to set undisturbed for 30 minutes
Chef Tips from the Video
- Use the freshest young coconut you can find for the richest flavor.
- Strain the coconut water twice for a clearer pudding.
- Chill the molds before pouring to help the pudding set faster.
Troubleshooting
Pudding did not set and remains liquid
Increase agar‑agar by 0.5 g and ensure the mixture boiled for at least 2 minutes.
Pudding is too firm or rubbery
Reduce agar‑agar by 0.5 g and allow the mixture to cool slightly before adding the cream.
Lumps in the agar mixture
Whisk the agar powder thoroughly into the coconut water before heating; sieve if needed.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Not recommended; texture may become grainy.
Room temperature: Can sit at room temperature for up to 2 hours after setting.
Make-Ahead Tips
- The pudding can be made a day ahead; keep covered in the fridge.
- If you prefer a firmer texture, increase agar by 0.5 g.
Frequently Asked Questions
What is the cultural significance and history of Coconut Milk Agar Pudding in Bengali cuisine?
Coconut‑based sweets are a staple in coastal Bengal, where fresh coconuts are abundant. This simple agar‑set pudding, known locally as “dab pudding,” is traditionally prepared during summer months as a cooling, protein‑rich dessert that also showcases the natural sweetness of the coconut.
What are the traditional regional variations of coconut pudding in Bengali cuisine?
In some Bengali households, the pudding is flavored with cardamom or a pinch of salt, while coastal regions may add grated fresh coconut on top. Occasionally, a splash of rose water is used for fragrance.
How is coconut milk agar pudding traditionally served in Bengal?
It is usually unmolded onto a shallow plate, garnished with a few strands of fresh coconut or a drizzle of jaggery syrup, and served chilled as a light dessert after a heavy meal or during festive occasions.
During which celebrations is coconut pudding commonly prepared in Bengali culture?
The pudding appears during summer festivals like Rath Yatra and on special family gatherings such as birthdays and wedding receptions, especially in coastal districts where coconuts are plentiful.
What authentic ingredients are essential for traditional Bengali coconut pudding versus acceptable substitutes?
Authentic recipes use fresh young coconut water and thick malai, agar‑agar as the gelling agent, and plain sugar. Substitutes include canned coconut milk for the cream, filtered water with coconut extract for the water, and gelatin if vegetarian restrictions are not a concern.
What other Bengali dishes pair well with coconut milk agar pudding?
It pairs nicely with savory dishes like fish curry (machher jhol) or lentil dal, providing a refreshing contrast. For a complete meal, serve it alongside rice‑based sweets such as payesh or sandesh.
What makes coconut milk agar pudding special in Bengali cuisine?
Its simplicity, quick set time, and reliance on fresh coconut make it a uniquely light yet satisfying dessert that highlights the natural flavors of the region’s most abundant fruit.
What are the most common mistakes to avoid when making coconut milk agar pudding?
Common errors include under‑boiling the agar (it won’t set), adding the coconut cream after the mixture has cooled (causing grainy texture), and letting the pudding sit too long at high room temperature, which can cause it to become overly soft.
Why does this recipe use agar‑agar instead of gelatin for the pudding?
Agar‑agar is plant‑based, giving a firmer, more stable set at room temperature and keeping the dessert vegan, which aligns with traditional Bengali vegetarian practices.
Can I make coconut milk agar pudding ahead of time and how should I store it?
Yes, the pudding can be prepared a day in advance. Keep it covered in the refrigerator; it will stay fresh for up to four days. Avoid freezing as the texture may become grainy.
What texture and appearance should I look for when the coconut pudding is done?
The pudding should be smooth, glossy, and hold its shape when gently shaken. It should feel firm yet slightly yielding, similar to a soft jelly, with no visible liquid pockets.
How do I know when the coconut milk agar pudding is fully set?
After the 30‑minute room‑temperature rest, the surface will be no longer wobbly and a gentle tap will produce a faint sound. The pudding should release cleanly from the mold when inverted.
What does the YouTube channel Rachana’s Mother specialize in?
The YouTube channel Rachana’s Mother focuses on home‑cooked Bengali recipes, especially traditional sweets and everyday comfort foods, presented in a warm, family‑style manner.
How does the YouTube channel Rachana’s Mother’s approach to Bengali cooking differ from other Indian cooking channels?
Rachana’s Mother emphasizes using fresh, locally sourced ingredients like young coconuts and showcases simple, quick techniques that require minimal equipment, whereas many other Indian channels often feature more elaborate, restaurant‑style preparations.
Last updated: August 15, 2026
