Monday, September 11, 2017

Karuppatti and Tender coconut Agar Agar




Agar Agar (chinagrass)  it’s a vegetarian food : In restaurants,   they use it mostly  for desserts and  ice cream, We will make this agar agar pudding with  lots of flavors  during Ramadan season. Agar agar is like Jelly.   Kids will enjoy this jelly much.  It cures mouth ulcer and stomach ulcer.  It’s great to have it during summer time.

Karuppatti and Tender coconut Agar Agar


Ingredients


Agar Agar  -  10 gram (hand full of)
Karuppatti vellam – 100 gram
Water – 300 ml
Tender coconut water – 300 ml
Tender coconut
Salt – one pinch

Method

Powder the agar agar and soak in water. Let it rest for sometime

Now powder the karupatti and mix them with 100ml water. Keep it in stove and bring to boil. 
Filter the syrup with help of strainer and set aside.  

In a vessel add the soaked agar agar with 100 ml of water and cook for 5 to 10 minutes.  Add the tender coconut water, the strained karupatti syrup and a pinch of salt. Cook for 5 more minutes. 
Strain the Cooked agar and transfer it to a plate , sprinkle coconut pcs  and leave it undisturbed for 15 mins.  Now keep them in fridge for 2 hours and while serving cut them to desired shape of your choice.


Tag: Summer Recipes, Karuppati, Tender coconut, palm jaggery

1 comment:

Julie said...

I remember munching tender coconut with a dollop of karipetti as a kid..yummy version with agar agar!