This China Grass Pudding or Ghaas ka halwa as we call it in Urdu is so quick to make and so lusciously creamy (think panna cotta creamy) It looks super fancy but can be ready with little to no effort. Perfect to make when you are having last minute guests or for Ramadan and Eid!
What is China grass?
China grass/agar agar or simply Agar, as it is known in culinary circles, is an algae based gelatin like substance used to give structure to puddings, pies and other desserts. It may have gotten its name because of its prevalence of use in East Asian cuisine and because it is derived from seaweed.
White and semi translucent, it is sold as strands, flakes and powder.
Is there a substitute for agar agar?
Yes, gelatin is the closest substitute for agar. However, they both are very different to work with and so is the texture of the resulting dessert.
What is the difference between agar and gelatin
Agar is plant based while gelatin is animal based. Made of livestock cartilage, bones, skin and tendons. For those following a halal / zabiha or kosher diet, agar is the perfect gelling agent.
While agar needs to be boiled before it can be incorporated into warm liquid, gelatin needs only to be “bloomed” or hydrated in cold liquid before using. This is because agar sets at 185ºF while gelatin sets at 95ºF. Agar is also firmer when set whereas gelatin gives a creamier and jiggly result. This China grass pudding recipe however, is not as firm as your typical China grass recipe. I myself am more inclined towards a creamier texture and created this recipe such. You’re welcome to add 1/2 teaspoon more agar powder if you prefer a firmer pudding.
What you’ll need to make the creamiest agar pudding
Agar agar I use the powder for ease of use but have had success working with the strands too. I would however, recommend you get the powder (affiliate link) if you can.
Water To boil the agar powder in, take about 1/4 cup.
Half and half milk Using half and half results in the creamy rich texture we’re going for.
Heavy whipping cream Adding to the creaminess:)
Honey The traditional dessert calls for sugar but I have used honey. If you don’t like the distinct after taste of honey which really didn’t bother me or my taste testers, try using white honey (affiliate link)
Saffron Crushed saffron threads add another layer of richness to the pudding.
Topping Usually nuts like almonds and pistachios. I used sliced almonds but you can rough chop yours as well.
How to make China Grass pudding
It may seem intimidating but it is seriously so easy you guys! I consider myself a pro after recipe testing this multiple times but boy was I scared prior to that! I actually went over to my khala’s (aunt) house to learn it from her! I’ve grown up eating China grass but this was the first time I was making it.
Detailed instructions are in the recipe card below but here’s a quick run down:
Boil the agar. You’ll begin by boiling the agar powder in some water. This should take 3-4 minutes. Stir constantly so that it doesn’t stick or burn.
Heat the milk, cream and honey. Meanwhile, in another pot, heat up the half and half, cream and honey. You’ll see tiny bubbles start to form on the sides of the pot.
Combine the two. Once the agar has dissolved and “gels up”. Add it to the heated cream mixture and stir. Bring the mixture back up to a gentle boil, take it off the heat and pour it into a shallow dish.
Cool and rest the pudding. Let it sit for about 10 minutes before you add crushed saffron and some sliced almonds. Refrigerate for at least 30 minutes before serving. This dessert is best served chilled.
Serve. Cut into squares and serve!
Tips for success when cooking with agar
- Make sure to fully dissolve the powder into the water to prevent a chalky texture to the pudding. Here’s a video you can watch to help you troubleshoot any issues.
- Agar doesn’t need to be refrigerated to set but I would recommend that you chill the pudding before serving for best result.
- The ratio of agar to milk is intentionally kept for a creamier, luscious texture. Traditionally agar agar recipes give a firmer pudding.
- Because agar sets pretty quickly, make sure not to move the pudding too much once it starts to set as this will move about the top layer and ruin the look of the dessert.
Storage
China grass pudding can stay in the fridge for 3-4 days. Note that as it sits, it will release some water. this is normal and does not change the taste of the pudding. Seal the serving dish with some plastic wrap and foil before storing.
Common questions
Agar is odorless and tasteless making it an ideal gelling agent for sweet or savory recipes.
Agar can be found at South Asian/Indian grocery stores and even Amazon.
If cooking with agar strands, they have to be presoaked and then boiled in water before being added to the milk mixture. In this recipe that would be 1/3 cup. Break up the strands and pack into a cup measurement. Soak in water for about 15 minutes and then boil till fully dissolved.
More South Asian desserts to try
If you try this recipe, I’d appreciate it so much if you would rate it below! And let me know in the comments how it worked out for you. I love hearing feedback and the recipe rating helps others find this recipe!
China Grass (Agar) Pudding Ghass Ka Halwa
Ingredients
To dissolve agar
- 1 1/2 teaspoons agar powder
- water
For pudding
- 2 1/2 cups half and half
- 3/4 cup heavy cream
- 1/2 cup honey
Garnish
- pinch saffron threads crushed
- almonds and pistachios sliced or rough chopped
Instructions
- In a small pot, on medium low heat, add the agar powder and some water and let it come to a boil. Using a whisk, stir constantly till the powder is fully dissolved. This should take about 3-4 minutes. Make sure to dissolve it completely or else you will have a grainy textured pudding.
- Meanwhile, in a separate medium sized pot, on medium heat, bring to a gentle boil the half and half, heavy cream and honey. About 5 minutes. Keep an eye on the agar agar and make sure it doesn't burn. Turn off the stove while you wait for the milk and honey mixture to finish boiling.
- Once the agar powder is dissolved fully, add it to the cream and honey mixture and stir till fully combined. Bring to a gentle simmer. Another 5 minutes.
- Next, pour everything in a medium sized shallow dish and let the dessert rest for 10 minutes before garnishing with saffron threads and sliced almonds. Refrigerate for at least 30 minutes for the pudding to set. Enjoy chilled.
Notes
- Use cold water when working with agar powder and bring it to a boil with the powder in it.
- If using agar threads, you would need to pre soak the threads in some water and then add it to a pot of boiling water to dissolve fully before continuing to add it to the boiled milk mixture.
- It is critical to dissolve the agar powder completely before pouring it into the milk. If not fully dissolved, the resulting pudding will be grainy in texture.
- The honey gives a tiny after taste which works pretty well in this pudding but if you don’t care for it, try using white honey.
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