alouda dalgona
Ingredients
The milk base
- 1 L full cream milk
- 300 ml condensed milk
- 300 ml evaporated milk
- 350 ml water
- 3 tbsp rose water
- 1 tbsp vanilla essence
The toppings
- 10 g basil seeds or chia seeds
- 5 g agar agar or gelatine
- 400 ml water
- 1 tbsp sugar
- food colouring of choice
Cream on top
- 75 ml cream
- 15 ml syrup flavouring of choice
Instructions
The milk base
- Combine all the milk base ingredients together and refrigerate until while you prepare the toppings.1 L full cream milk, 300 ml condensed milk, 300 ml evaporated milk, 350 ml water, 3 tbsp rose water, 1 tbsp vanilla essence
Grated jelly
- In a small pot, bring 280ml of water to boil and add in your sugar, agar agar/gelatine and a few drops of food colouring of your choice.5 g agar agar or gelatine, 1 tbsp sugar, food colouring of choice
- Let simmer until the agar agar has dissolved completely. Then transfer in a small container and refrigerate until the jelly is set.
- Once the jelly is set, take it out of the container , finely grate it and add it to the milk base.
Basil/Chia seeds
- Soak the seeds in water for about 15mins or until they double in size. Then add them to the milk base.10 g basil seeds or chia seeds
Whipped cream
- Combine you cream and syrup, and whisk until soft peaks are formed.75 ml cream, 15 ml syrup flavouring of choice
- Pour some Alouda in a cup and top it off with some whipped cream and enjoy!
Video
Notes
Best to refrigerate at least 1 hour before serving!
Click here for the classic Alouda recipe!
Click here for the classic Alouda recipe!