This China Grass Pudding, or Ghaas ka halwa, is a South Asian dessert made with agar agar (China grass), milk, cream, and nuts. Unlike many agar agar puddings, my recipe is so lusciously creamy (think panna cotta). Although it may look complex, this agar agar pudding is ready in under an hour.
Popular during Ramadan and Eid, this dessert, like my almond flour halwa, is perfect when you have surprise last-minute guests. For a dairy-free dessert, try my take on chia kheer.
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What Is China Grass (Agar Agar)?
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 in East Asian cuisine and its seaweed-derived origin.
In South Asian desserts, China grass is used in milk puddings, jellies, and falooda for the firm yet delicate texture it lends to these recipes.
White and semi-translucent, it is sold as strands, flakes, and powder.
Can you Substitute Agar Agar in Pudding Recipes?
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.
Agar vs. Gelatin: What’s the Difference?
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 a warm liquid, gelatin only needs to be “bloomed” or hydrated in cold liquid before use. This is because agar sets at 185ºF while gelatin sets at 95ºF. Agar is also firmer when set, whereas gelatin yields a creamier, jigglier result. This China grass pudding recipe, however, is not as firm as your typical one. I myself am more inclined towards a creamier texture, and created this recipe accordingly. You’re welcome to add an additional 1/2 teaspoon of agar powder if you prefer a firmer pudding.
A Quick Look at the Recipe
⏲️Ready In: 45 minutes.
👪Serves: 6.
🍽 Calories and Protein: 319 kcal, 4g.
📋 Main Ingredients: Agar powder, half-and-half, cream, honey.
📖 Dietary Notes: Vegetarian, Halal.
⭐ Why You’ll Love It: Quick to make and perfect to make ahead.
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“ So creamy and surprisingly easy to make!” Zeeshan
Jump to:
- What Is China Grass (Agar Agar)?
- Can you Substitute Agar Agar in Pudding Recipes?
- Agar vs. Gelatin: What’s the Difference?
- A Quick Look at the Recipe
- Ingredient Notes for China Grass Pudding
- How to Make China Grass Pudding
- Pro Tips
- China Grass Pudding FAQs
- More South Asian- Inspired Desserts to Try
- China Grass (Agar) Pudding Ghass Ka Halwa
Ingredient Notes for China Grass Pudding
Agar agar: I use the powder for ease, but have had success working with the strands as well. I would, however, recommend you get the powder if you can.
Water: To boil the agar powder in, take about 1/4 cup.
Half-and-half: Using half-and-half yields the creamy, rich texture we’re going for.
Heavy whipping cream: This adds that extra creaminess:)
Honey: The traditional dessert calls for sugar, but I have used honey. If you don’t like the distinct aftertaste of honey, which really didn’t bother me or my taste testers, try using white honey. You can also use regular sugar. Although I have not tested it, you can try replacing it with 2/3 cup and adjust as needed.
Saffron: Crushed saffron threads add another layer of richness to the pudding.
Nuts: I used sliced almonds, but you can use pistachios 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 testing this recipe multiple times, but boy, was I scared prior to that! I actually went over to my khala’s (aunt’s) house to learn it from her! Although I have eaten China grass pudding a dozen times, this was the first time I tried making it.
Detailed instructions are in the recipe card below, but here’s a quick rundown:
- Step 1: Boil the agar in a small saucepan. 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.
- Step 2: Heat the milk, cream, and honey. Meanwhile, in another pot, heat the half-and-half, cream, and honey. You’ll see tiny bubbles start to form on the sides of the pot.
- Step 3: Combine the two. Once the agar has dissolved and “gels up”. Add it to the heated cream mixture and stir. Bring the mixture back to a gentle boil, remove it from the heat, and pour it into a shallow dish.
- Step 4: Cool and rest the pudding. Let it sit for about 10 minutes before adding crushed saffron and sliced almonds. Refrigerate for at least 30 minutes before serving.
- Step 5: Serve. Cut into squares and serve.
Pro Tips
- Make sure to fully dissolve the powder into the water to prevent a chalky texture in the pudding. Here’s a video to help you troubleshoot any issues.
- Agar doesn’t need to be refrigerated to set, but I recommend chilling the pudding before serving for the best results.
- The ratio of agar to milk is intentionally kept for a creamier, luscious texture. Traditionally, agar-agar recipes yield a firmer pudding.
- Because agar sets quickly, don’t move the pudding too much once it starts to set, as this can disturb the top layer and ruin the dessert’s appearance.
China Grass Pudding FAQs
Agar is odorless and tasteless, making it an ideal gelling agent for sweet or savory recipes.
Most South Asian/Indian grocery stores carry agar, and you can find it online as well.
If cooking with agar strands, presoak them and boil them in water before adding them to the milk mixture. In this recipe, that would be 1/3 cup. Break up the strands and pack them into a cup measurement. Soak in water for about 15 minutes, then boil until fully dissolved.
The agar pudding likely hasn’t set because your agar-to-water ratio may be off. Ensure your measurements are correct. Also, when working with agar, ensure it dissolves fully before adding the milk and cream mixture, and allow it to set in the fridge for at least 30 minutes before serving.
More South Asian- Inspired Desserts to Try
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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.
- 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.
Zeeshan Shah says
So creamy and surprisingly easy to make!