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A favorite time in the large coastal cities and in the former Portuguese colonies such as Goa, Daman and Diu. They are widely found in restaurants and resorts along the coasts of India and are regularly prepared in the home kitchens of Goans and by the Goan community in Mumbai.

Preparation time Cooking time 15 minutes and twenty-five minutes

Material

• 450 ml milk
• 5g agar- (ordinary Chinese herb)
• 3 teaspoons vanilla custard powder
• 1/2-3/4 cup sugar
• 1 teaspoon vanilla extract
• 4 teaspoons brown sugar / white sugar (caramel)

road

level 1

Soak agar-agar in 1 cup of water for an hour.

The second phase

Take a metal bowl and take the caramel sugar in it. Add 1 teaspoon of water and heat it until it turns brown.

Step 3

Now spread it evenly on your template.

Step 4

Keep the milk to boil. When the milk becomes a little hot, take out 3 tablespoons of milk and add custard powder to it, set aside. Add sugar to the remaining milk and let it boil.

Fifth step

When the milk boils, add the custard mixture and stir well.

Step 6

Keep the flame low while adding the custard mixture; Keep stirring the milk until no lumps form.

Step 7

Meanwhile, boil the soaked agar-agar until it is completely dissolved in water and forms a transparent gel. When the custard mixture turns into a smooth and slightly thick paste, add the hot agar-agar mixture and boil for 2-3 minutes.

Step 8

Remove it from the heat and add the hot mixture. Add vanilla extract to it and stir well.

Step 9

Let it cool slightly and pour it into the caramel mold. Put it in the fridge for 3-4 hours until it hardens completely.

step 10

Then your dessert is ready, serve cold by tilting the mold onto a plate. Great appetizers are waiting for you.