alouda glacé
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
Notes
Serve with a scoop of vanilla ice cream!