Strawberrymilk Jelly Pudding

If you say you don’t like Strawberry then we can’t be friends L But, to store them is always a challenge. Don’t remove the stem until you are about to eat them. If  mold starts to form in one berry  then it spreads to another quickly. So better remove the spoiled one before it advances to others. Milky version of jelly is little tricky moreover if the berries have even mild sourness then it might not allow the mixture to form a firm jelly.

Agar-agar is a vegetarian gelatin substitute produced from a variety of seaweed vegetation. It can be found in any grocery stores. Basically a thickening agent. They are not used for recipes with dairy products but I tried and got near results to jelly pudding.

Strawberry health benefits:

Rich in vitamin C and antioxidants. Good for boosting memory. A love potion..he he

 

Strawberry milk Jelly Pudding

Cuisine: Western

Category: Dessert

Serves: 2

Cook time: 5-6 min

Prep time: 1 hr

Ingredients:

100 ml Strawberry pulp

100 ml milk

2 ½ tbsp sugar

1 tbsp agar-agar

½ cup water

To make the jelly pudding:

1. Remove the achenes outside the berries. Grind to a smooth pulp.

2.Grind the sugar, Strawberry pulp and milk to a smooth consistency.

3.Switch on the stove and heat the ground mixture in a heavy bottomed vessel by continuous stirring till it starts to leave tiny bubbles. Switch off and set aside to cool down.

4.Add agar-agar to ½ cup water and bring it to boil so that the agar-agar completely dissolves.(if you see the agar-agar getting thickened then stop heating)

5.Add the agar-agar mixture to the strawberry milk mixture. Mix thoroughly, pour inside desired moulds and refrigerate for about an hour or 2.

 

Note:

If the berries are sour they can’t be used for this recipe. Let the strawberry milk mixture cool down before you   pour the agar-agar mixture to it or else the milk might get curdled.You can add a drop of food colour to make it more attractive.