Tender Coconut Pudding Recipe/ Elaneer(karukku) Pudding

Sunday, September 22, 2013

Tender Coconut Pudding Recipe/ Elaneer(karukku) Pudding

Hope everyone had a very good weekend!! And, today's post is about Tender Coconut Pudding. This was the first pudding recipe, I tried in my home and it was excellent. From my childhood, I am fond of Jelly and Pudding. So whenever I see something of this kind I really wanted to taste. I usually watch Kitchen Superstars in Vijay Tv. And, in that show I heard about this tender coconut pudding for the first time. Since then, I wanted to try this. This is a very simple and mess free recipe which everyone can give a try.

Ingredients:

Tender Coconut flesh - from 2 tender Coconuts

Tender Coconut water - 1 and 1/2 cup

Condensed Milk (Milkmaid) - 1/2 cup

Milk - 1 Cup

China grass - 10 grams

Method:

1. Puree half of the tender coconut flesh along with 1/2 cup tender coconut water and keep it aside. Slice the remaining flesh into small pieces.

2. Take a Saucepan, immerse the china grass strands in 1 cup of tender coconut water and soak it for about 10 mins. Then start heating the saucepan in low flame and stir continuously until the china grass melts completely. It takes some time for the china grass to dissolve completely, patience needed :) Then strain it and leave it aside. Meantime, heat the milk and condensed milk. Stir it well, allow the condensed milk to dissolve.

3. Now mix both the china grass mixture and milk mixture, allow it to cool for 10 mins. Then add the Pureed tender coconut flesh and sliced flesh. Mix everything together and pour it into the moulds. I have used my round cake pan and a small bowl as the mould.

4. Place the pudding into the freezer for about 15 mins and then remove it from the freezer and refrigerate for about 2 to 4 hours or until the pudding is set. While serving invert it into a plate and garnish it with almonds or pomegranate. Instead of inverting, you can also slice with the knife and serve it.

The yummy tender coconut pudding is ready to be served, enjoy it.

Points to remember:

Add the pureed tender coconut flesh only after the milk and china grass mixture cools. Else it may start to curdle.
If you prefer adding sugar, you can reduce the milkmaid accordingly and add sugar.

Warm Regards,
Happy's Cook - Divya