Eggless condensed milk pudding with or China grass is one of those desserts I wish I’d made ages ago and shared the recipe with you all. It’s easy, it’s eggless and it’s delicious.
This pudding forms the base of many desserts in Kerala and I have had it in many forms during my childhood. I
China Grass or Agar AgarMy sister first mentioned this Eggless condensed milk pudding to me saying that my niece made it for her Jain friend because she can’t take eggs in her diet. The thickener of choice in this pudding is China grass or agar agar. It’s a plant-based thickener derived from some form of algae (I wouldn’t investigate too much into this if I were you) and is a vegetarian substitute for gelatin used most commonly in desserts as a thickening agent.
Because of where China grass is derived from, this pudding is also called mousse pudding or moss pudding in Kerala! Interesting trivia.
The pudding is best served with some topping and praline is the best fit, although some chocolate sauce or ganache would taste fab too. You can make it as sweet or subtle as you want, its completely up to you. Also check out this fabulous panna cotta recipe, an easy eggless mango ice-cream recipe, my popular Oreo cheesecake, and this no-bake brownie recipe. This Kerala tender coconut pudding is another popular pudding recipe from my home state.
This eggless condensed milk pudding recipe is adapted from a recipe verbally passed on to me, all measurements are my own.
- ½ tin condensed milk (I used low fat Milkmaid - 400 gram tin)
- 1 tin milk (I used low fat milk measured in the condensed milk tin itself)
- 5 gm china grass / agar agar
- Roughly ¾ cup water
- 2 tbsp sugar, adjust to taste
- 2-3 drops of vanilla extract
- Soak the china grass in the ¾ cup water for atleast 30 mins. Then place on stove on low heat and bring to boil.
- Meanwhile, mix the condensed milk, sugar, and milk in a pan and heat on low heat stirring continuously.
- When the china grass mixture starts boiling and the strands have dissolved almost completely, pour into the milk mixture.
- Bring this to boil, let it simmer for 2 more mins, and remove from fire.
- Add the vanilla extract and mix well.
- Pour into any tray of choice or even a wide bowl. You can also use individual serving glasses
- Let it cool completely and refrigerate overnight (or at least 6 hours) for the pudding to set.
- Serve with praline or any sauce of choice.
Do note, if you try to un mould the pudding before giving it time to sit, it will look all haphazard like my picture but it’s still delicious!
Use this eggless condensed milk pudding recipe as a base and customise as you like. You can layer it up with praline, jam, chocolate sauce, etc. You can also half the final mixture, add cocoa powder to one half and set it in alternating layers too.
For eggless condensed milk China grass pudding recipe in Malayalam, Tamil, Hindi etc please use the Google translate button in the sidebar.
ishliv kaur says
October 12, 2012 at 1:39 pmHey nags…..
I tried dis wid gelatin and it came out AWESOME!!!!!
I even served strawberry sauce
The whole combination was just beautiful….rich creamy crunchy and a little tangy and of course sweet
ishliv kaur says
September 28, 2012 at 1:39 pmHey nags!!
I wanna substitute agar agar for gelatin
How much measurement of gelatin shud i use in how much water andvwhen shud i put it
Waiting for ur response…
Nagalakshmi V says
September 28, 2012 at 1:52 pmi haven't tried this myself but try with 1-2 tbsp gelatin powder and that should work.
Anonymous says
September 4, 2012 at 12:19 pmcan u give me exact measurement of milkmaid and milk plzzzzzz
FreeSpirit says
August 13, 2012 at 5:47 amOoops…I thot the first one dint go !!! You have a great thing going here…..Thanx for being there for hopeless cooks like me.
FreeSpirit says
August 10, 2012 at 5:09 amHi..I have made moss pudding many times and would like to suggest a topping (not my own though). Take a few spoonfuls of finely grated coconut. Add some sugar and very coarsely ground cashews. Mix and stir in a pan over low flame for a few mins until the coconut is dry and the sugar has blended in. Do not let the sugar caramelize. The end product should still be whitish and dry. Spread over moss pudding when about to serve. Can also refrigerate or store in an airtight container for later use.
Nagalakshmi V says
August 10, 2012 at 5:16 amthat's a fantastic recipe for topping up condensed milk pudding. Thank you 🙂
FreeSpirit says
August 10, 2012 at 4:56 amI have made this many times and would like to suggest a topping (not mine though). Take a few spoonfuls of finely grated coconut. Add some sugar and very coarsely ground cashews. Mix well in a frying pan over low flame for a few mins until the sugar has blended and the coconut is dry. Do not caramelize the sugar. The end product should be dry and still whitish (or slightly on the brown side). Spread over the moss pudding when about to serve. Can store this in an airtight container and keep refrigerated for later use also.
Maria says
December 21, 2011 at 9:29 amHi Nags,
Just happened to see the link to my place, thanks 🙂 Your pics look fab!
Cheers
Maria
Maria says
December 21, 2011 at 9:29 amHi Nags,
Just happened to see the link to my place, thanks 🙂 Your pics look fab!
Cheers
Maria
Whysprs aka Brad says
August 24, 2011 at 9:09 pmwow, never would have thought to use agar agar for something like this..
Nitha says
August 24, 2011 at 3:12 pmdelicious pudding… I usually line my mould with coconut/pineapple chunks and also top it with slithered almonds/cashews. Praline topping should also be delicious…
buy pgx says
August 24, 2011 at 8:25 amChocolate sauce makes a tasty topping for the pudding mix.
Anu Nandu says
August 24, 2011 at 3:44 amI've never tried agar agar – looks easy to use though. I want to just drink condensed milk out of the can. everything else can wait..LOL!
VineelaSiva says
August 24, 2011 at 1:39 amwowwwwwwwwwwwwwwwww the pudding looks yummy.Never tried this pudding.
Nithya says
August 23, 2011 at 4:23 pmAbsolutely delicious 🙂 yummm.. Wish I could grab a cup of it right now.
Zareena says
August 23, 2011 at 3:31 pmHmmm…. yummy and lovely pudding. It looks very creamy. Amazing clicks as usual.
Domestic Deepa says
August 23, 2011 at 3:14 pmDelicious!
Vimitha Anand says
August 23, 2011 at 3:13 pmLooks so soft and yummy. Love the texture
MyKitchen Flavors-BonAppetit!. says
August 23, 2011 at 10:21 amThis is my second visit here.Yumm!.Seems delicious!.Gonna try it soon.
[email protected] says
August 23, 2011 at 9:18 amwe call it moss pudding too back at home and one of my favorites..praline would give a nice crunch and will try it soon…nice clicks..
Priya says
August 23, 2011 at 7:57 amPudding looks super creamy and delicious..
notyet100 says
August 23, 2011 at 7:45 amPudding looks too good,will try this sometime
Saee Koranne-Khandekar says
August 23, 2011 at 7:42 amLovely! I like the silken texture and the caramel-based combination of flavors. Excellent example of simple yet gorgeous desserts.
Deepa says
August 23, 2011 at 7:25 amI've eaten something similar but it had tender coconut! Now you have me craving for some tender coconut agar agar pudding topped with praline!
Aarti says
August 23, 2011 at 7:25 amAm definitely gonna make this 🙂 thanks
Sharmilee! :) says
August 23, 2011 at 5:40 amLooks abosolutely yummy!!
Sreelu says
August 23, 2011 at 4:36 amooh lovely pudding and it's super easy to make ,definitely a keeper
chinmayie @ love food eat says
August 23, 2011 at 4:29 amWhat a great vegetrian recipe! will have to try it sometime 🙂 I am sure it'll taste great with some fresh fruits on top!! yum!
Arch says
August 23, 2011 at 4:24 amNice one, must try that praline…Never used china grass, that name kind of made me not want to use it !!
Gayathri Ramdas Sreekanth says
August 23, 2011 at 4:14 amGreat one ! My mom made one similarly but with a coffee flavouring using agar-agar as well.She said the coffee flavour was awesome ! Lakshmi Nair had demonstrated it in her show infact. Procedure is very similar except that one needs to add a tad bit of coffee also.
RAKS KITCHEN says
August 23, 2011 at 3:10 amI totally loved this dessert,its so simple to make but tasted out of this world!! I am so loving the praline… Thanks for the dessert and had a great time nags 🙂
Divya Vikram says
August 23, 2011 at 3:09 amThat looks like a simple and elegant dessert Nags!
Aarthi says
August 23, 2011 at 3:03 amThis looks too good….Yummy one…Thanks for the recipe
Premalatha Aravindhan says
August 23, 2011 at 1:55 amwow that must be delicious,love the first click…very nice.
Subha says
August 23, 2011 at 1:40 amAh… makes sense, cooling is something I'm very good at 🙂 I'm so excited to try this…
Nags says
August 23, 2011 at 1:28 amSubha, that was a typo! I meant let it cool completely 😀 thanks for the catch!
Krithi's Kitchen says
August 23, 2011 at 1:26 amRemember having the agar agar pudding in my friend's place… want some now..
Subharthi says
August 23, 2011 at 1:26 amYum! Mmmm…. Nom Nom Nom (this is what I would say as a kid when I couldn't pronounce the "Y" in "Yum"). I'm going to attempt this during the long weekend for sure!
Nags – in step 4 – what do you mean by 'let it cook completely'? How do I know when it's cooked? Does it change colour? Sorry I'm sure it's quite trivial, but you know how I am.
~Subha
jeyashrisuresh says
August 23, 2011 at 1:20 amThe pudding was very delectable and the praline topping enhanced it more. will give it a try soon. neat clicks