Eggless Peacock Green China Grass Delight Recipe

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Eggless Peacock Green China Grass Delight
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Ingredients
7
Count
Nutrition
31
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Put 200 ml of water in a saucepan.
  2. Add china grass and allow it to come to a boil on low flame until the jelly has dissolved.
  3. Mix the remaining 800 ml of water in a saucepan with the condensed milk.
  4. Cook it for 10 minutes, stirring continuously, as you do so.
  5. Stir in food colour and bring to a boil.
  6. Put the Nestle cream in a bowl and beat well using an electric beater.
  7. Bring to a boil.
  8. Sprinkle cardamom powder in a steel plate that is slightly raised{about 1 inch} in height.
  9. We call such a plate a thali in Hindi.
  10. Pour the pudding mixture that you have prepared into this on top of the cardamom powder.
  11. Let it set for 5 minutes.
  12. Sprinkle with chopped nuts.
  13. Allow it to set at room temperature for 30 minutes.
  14. Once it has set, cut it into diamond shapes.
  15. Serve after dinner!
  16. Enjoy this dessert with a smile!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 31.24 Kcal (131 kJ)
Calories from fat 9.25 Kcal
% Daily Value*
Total Fat 1.03g 2%
Sodium 12.07mg 1%
Potassium 4.48mg 0%
Total Carbs 5.07g 2%
Sugars 1.8g 7%
Dietary Fiber 0.11g 0%
Protein 0.44g 1%
Vitamin C 0.1mg 0%
Iron 0.3mg 1%
Calcium 1.5mg 0%
Amount Per 100 g
Calories 153.16 Kcal (641 kJ)
Calories from fat 45.35 Kcal
% Daily Value*
Total Fat 5.04g 2%
Sodium 59.18mg 1%
Potassium 21.94mg 0%
Total Carbs 24.86g 2%
Sugars 8.82g 7%
Dietary Fiber 0.55g 0%
Protein 2.18g 1%
Vitamin C 0.4mg 0%
Iron 1.3mg 1%
Calcium 7.5mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.7
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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