Alouda glacé


This is our version of the famous Mauritian Alouda. It is a cold beverage widely consumed during hot summer time. It is sweet, creamy, flavourful and so refreshing! Enjoy!

5 from 1 vote

alouda glacé

Servings 2.5 L
Prep Time 30 minutes
Refrigerate before serving 3 hours
Total Time 3 hours 30 minutes


The milk base

  • 180 g full cream milk powder
  • 1.5 L warm water
  • 400 g condensed milk
  • 300 ml evaporated milk
  • 2 tbsp rose water
  • 1 tsp vanilla essence
  • food colouring of choice

The toppings

  • 10 g basil seeds (tukmaria) or chia seeds
  • 5 g agar agar or gelatine
  • 1 tbsp sugar
  • 500 ml water
  • food colouring of choice


The milk base

  • In a large pot, pour in ¼ of the warm water followed by the the milk powder.
  • Stir the milk on low heat and gradually add in the rest of the water.
  • In the same pot, add in the condensed and evaporated milk and keep stirring until the milk starts to simmer.
  • Turn off the heat then add the rose water, vanilla essence and a few drops of your food colouring. Mix until well incorporated.
  • Let the alouda milk cool down then chill in the fridge for at least 3 hours.

The toppings

  • Soak the basil/chia seeds in water until they form a translucent outer layer. Drain the seeds and add them to your milk base.
  • In a small pot, heat up 280ml of water on medium-low heat. Add the Agar Agar, sugar and a few drops of your food colouring.
  • Bring it to a boil while stirring to help dissolve the Agar Agar.
  • When the Agar Agar is completely dissolved. Turn off the heat and transfer the jelly mixture into a small square container.
  • Let it set in the fridge until firm (about 45 minutes).
  • Once the jelly is firmed, grate it and add it to your milk base. Your Alouda is now ready!



Serve with a scoop of vanilla ice cream!
Course: Dessert, Drinks
Cuisine: Mauritian

Join the Conversation

  1. Yumm! This is perfect for summer❤️🌞

  2. 5 stars
    Ey, alouda la difeeuuu!!!

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