Ingredients:
1 cup coconut milk
2 cup soy milk
¾ cup sugar
2 teaspoons agar-agar powder, available in Indian and Asian grocery stores
¼ teaspoon cardamom crushed
¼ cup coconut shredded
Approx. 20 crushed pistachios
Pinch of saffron crushed
Preparation Method:
Boil coconut milk, soy milk, coconut, pistachios, and sugar over medium high heat. After milk comes to boil let it boil for about 7-8 minutes, stir occasionally.Mix agar-agar, saffron, and cardamom powder with ¼ cup of lukewarm water making sure agar-agar is dissolved.Add the agar-agar mixture to the milk and mix it well, let it boil for 3-4 minutes. Stir occasionally otherwise agar-agar can become lumpy. Turn off the heat.Pour it into either flat dish or molds, while it is still hot. Note: As milk mixture will cool it will start getting firm.Refrigerate for about 2-3 hours or until set. Serve chill.
1 cup coconut milk
2 cup soy milk
¾ cup sugar
2 teaspoons agar-agar powder, available in Indian and Asian grocery stores
¼ teaspoon cardamom crushed
¼ cup coconut shredded
Approx. 20 crushed pistachios
Pinch of saffron crushed
Preparation Method:
Boil coconut milk, soy milk, coconut, pistachios, and sugar over medium high heat. After milk comes to boil let it boil for about 7-8 minutes, stir occasionally.Mix agar-agar, saffron, and cardamom powder with ¼ cup of lukewarm water making sure agar-agar is dissolved.Add the agar-agar mixture to the milk and mix it well, let it boil for 3-4 minutes. Stir occasionally otherwise agar-agar can become lumpy. Turn off the heat.Pour it into either flat dish or molds, while it is still hot. Note: As milk mixture will cool it will start getting firm.Refrigerate for about 2-3 hours or until set. Serve chill.
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