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!

print recipe

5 from 1 vote

alouda glacé

Servings 2.5 L

Prep Time 30 minutes mins

Refrigerate before serving 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Ingredients

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

Instructions

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!

Video

tips

Serve with a scoop of vanilla ice cream!

Course: Dessert, Drinks

Cuisine: Mauritian