Butterscotch Pudding Recipe- Sharmis Passion

Butterscotch pudding is a delicious dessert made by refrigerating a mixture of milk, butterscotch flavor, china grass, and sugar. It has nice rich taste and smooth texture. This recipe is one of those easy desserts that looks fancy but is actually very simple to make. Its taste is sweet, creamy and very tasty.

This pudding does not require a long time to set like other desserts. Just one hour in the fridge is enough for it to set properly. Butterscotch tastes great and children love it. It’s perfect for weekends, small parties or when guests drop by unexpectedly. You can easily plan it even at the last minute.

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About Butterscotch Pudding

Butterscotch pudding is a milk-based dessert that uses china grass instead of gelatin. The texture of this recipe is soft and it holds its shape well. China grass helps the pudding to set well and give a soft jelly-like texture. It is commonly used in many Indian puddings and desserts.

The texture of this recipe is silky smooth and slightly firm, once properly set it should not be sticky when you touch it. The milk makes it creamy while the china grass gives the structure. The butterscotch chips add a little crunch in between which makes it more interesting. You can feel the pieces while eating.

Its taste is mildly sweet with a strong butterscotch flavor. It gives a nice aroma when essence is added. I feel that using essence makes the fragrance better and the color also better. If you are using normal white sugar then reduce its quantity slightly. It is not too sweet so tastes good even after a heavy meal.

Mittu loves eating butterscotch chips like chocolate chips, so apart from using it for recipes I always reserve a small portion for her. Pudding has always been a favorite in our family and need I mention this Butterscotch Pudding?! It was a super hit at home, I even shared a part of it with my neighbors and they also liked it.

I usually make it over the weekend without much effort. This recipe is easy to make and does not require an oven.

Butterscotch Pudding Ingredients

• Milk – I add it because it is the base of the pudding. It gives creamy texture and richness. You can use full fat milk for better taste.
• China Grass/Agar Agar – I used it to set the pudding. This helps the pudding to hold its shape well.
• Water – I used to dissolve China grass. This helps it melt evenly. Do not reduce water too much.
• Sugar – I have used cane sugar for sweetness. It gives a mild caramel taste. You can also use white sugar but reduce it a bit.
• Butterscotch Chips – I used it for taste and crunch. I even use some for decoration. You can crush it a little for better mixing.
• butterscotch essence – I added it for stronger butterscotch flavor. It smells good. Add milk only after it cools down a bit.

Why does this recipe work

• This sweet is very easy and quick to make.
• Simple ingredients available at home are used in this.
• China grass prepares pudding fast without long waiting.
• Butterscotch flavor gives rich taste.
• This is the perfect dessert for parties.

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How to Make Butterscotch Pudding Step by Step

1.Take milk in a saucepan, then add cane sugar to it and whisk it well.

2. Strain to remove any impurities. Boil it for 3-5 minutes until it thickens slightly. Now turn off, cool for a few minutes, then add the butterscotch essence and keep aside.

3. Cut the Chinese grass into thin strips. add water to it

4.Boil it until the China grass dissolves completely. Once completely dissolved, set aside to cool. Add the butterscotch chips to the mixer.

5. Pulse it a few times to get a thick mixture. Add it to milk and mix well.

6.Now add the China grass mixture, I have used a metal strainer. Now take out the milk in a tray.

7.Cover with aluminum foil and refrigerate the halwa for at least an hour to set. The halwa will not be sticky when touched, this shows that the halwa has set well. Cut into squares, sprinkle with butterscotch chips and serve chilled.

serve chilled.

Expert Tips

• china grass – I dissolve China grass completely in water. If not mixed properly the halwa will not set evenly. I always boil until no strings are visible and it is completely dissolved.
• mixing china grass – I usually add the China grass mixture only when it is hot. If it gets cold it will start freezing rapidly and lumps will form.
• milky consistency – Do not boil the milk too much. Just a little thickening is enough. If you boil it too much, the halwa will become heavy.
• stressful steps – I always strain the Chinese grass mixture before adding it. This avoids any undissolved pieces in the pudding.
• cooling time – Keep in the refrigerator for at least an hour. Touch and see if it is not sticky then it is ready to cut and serve.

serving and storage

For best taste, serve this halwa chilled. It tastes very good even after cooling it thoroughly. You can cut them into square pieces or serve them in cups as per your preference. Sprinkle butterscotch chips on top before serving. Keep leftovers in the refrigerator. It is only good for two days.

general questions and answers

1.Can I skip the butterscotch chips?

Yes, you can skip it if it is not available. But chips give a good crunch so the taste will be slightly different.

2. Why didn’t my halwa set properly?

This mostly happens when the China grass is not completely dissolved or the quantity is less, then dissolve it completely in boiling water.

3.Can I use gelatin?

Yes, you can use gelatin but the method and quantity will change. China grass is a vegetarian option and works well here.

4.Can I make it in advance?

Yes, you can make it a few hours before serving. Keep it in the refrigerator until the time of serving.

5.Is this pudding very sweet?

No, it is mildly sweet. You can increase or decrease sugar depending on your taste.

If you have any further questions about this Butterscotch Pudding Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter ,

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