Feb 13, 2018
Cook juliennes/chopped ginger with sugar and water till ginger till soft and candied. The sauce should be little runny. Keep aside.
In a pan, combine milk, water, lemongrass infusion, and lemongrass. Boil for 2 minutes. Add agar and boil well for a minute.
Add coconut milk, dried ginger powder and cook on low flame for 5 minutes.
Add sugar and simmer for a minute. Strain mixture and combine with coconut water and some malai. Blend well.
Pour into a container or a glass, drop some tender coconut malai, few ginger juliennes with sauce and chill for 1-2 hours or till chilled and set.