Butterscotch Pudding is yummy dessert made by refrigerating a blend of milk, butterscotch flavors, china grass and sugar. It has a nice rich taste and smooth texture. This recipe is one of those easy desserts that look fancy but actually very simple to prepare. It tastes sweet, creamy and very delicious.

This pudding does not need long setting time like other desserts. Just one hour in the fridge is enough for it to set nicely. The butterscotch flavor comes out really good and kids love it lot. It is perfect for weekends, small parties or when the guests come suddenly. You can easily plan it last minute also.

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About Butterscotch Pudding

Butterscotch pudding is a milk based dessert set using china grass instead of gelatin. This recipe has a soft set texture and holds shape well. China grass helps the pudding to set nicely and gives 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, it should not be sticky when you touch it once it is set properly. Milk makes it creamy while the china grass gives structure. Butterscotch chips add little crunch in between which makes it more interesting. You can feel the bits while eating.

The flavor is mild sweet with strong butterscotch taste. It has a nice aroma when essence is added. I feel using essence gives good aroma and color also. If you are using normal white sugar then reduce the quantity a bit. This is not overly sweet so it feels good even after a heavy meal.

Mittu loves to munch butterscotch chips as such just like chocolate chips so apart from using it for recipes I always reserve a small portion for her sake. Puddings are always our family favorite and should I have to mention about this butterscotch pudding?! It was super hit at home, I also shared a portion with my neighbor and they too loved it.

I usually make this when on weekends without too much effort. This recipe is easy to make and does not need the oven also. 

Butterscotch Pudding Ingredients

• Milk - I add as it's the base of pudding. It gives creamy texture and richness. You can use full fat milk for better taste.
• China grass / agar agar - I have used this for setting the pudding. It helps pudding to hold shape well. 
• Water - I used to dissolve the china grass. It helps in melting it evenly. Do not reduce water too much.
• Sugar - I have used cane sugar for sweetness. It gives mild caramel taste. You can use white sugar also but reduce little.
• Butterscotch chips - I have used this for flavor and crunch. I also use some for garnish. You can slightly crush it for better mixing.
• Butterscotch essence - I have added this for strong butterscotch flavor. It gives nice aroma. Add only after milk cools little.

Why This Recipe Works

• It is very easy and quick to make dessert.
• This uses simple ingredients available at home.
• China grass sets pudding fast without long wait.
• Butterscotch flavor gives rich taste.
• It's perfect make ahead dessert for parties.

Similar Recipes

• Chocolate pudding
• Tender coconut pudding
• Vanilla cheese cake
• Mango cheese cake
• Shahi Tukda

How to make Butterscotch Pudding Step by Step

1.Take milk in a sauce pan, then add cane sugar to it.Whisk it well.

2.Strain to remove any impurities. Boil for 3-5 minutes till its slightly thick.Now switch off, cool down for few minutes, then add butterscotch essence and Set aside.

3.Cut china grass into thin strips. Add water to it

4.Boil it until the china grass is completely dissolved. Once dissolved completely, set aside to cool. Take butterscotch chips to a mixer.

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

6.Now add china grass mixture, I used a metal strainer. Now transfer the milk to a tray.

7.Cover with aluminum foil and refrigerate it for at least and hour for the pudding to set. When you touch the pudding will be non sticky, this shows that the pudding is set well. Cut into squares, sprinkle butterscotch chips and serve chilled.

Serve chilled.

Expert Tips

• China grass - I dissolve china grass fully in water. If not dissolved properly, pudding will not set evenly. I always boil till no strands are seen and it is dissolved completely.
• Adding china grass - I usually add china grass mixture when it is warm only. If it cools down, it will start setting fast and form lumps.
• Milk consistency - Do not boil milk too much. Just slightly thick is enough. Over boiling will make pudding heavy.
• Straining step - I always strain the china grass mixture before adding. This avoids any undissolved bits in pudding.
• Chilling time - Refrigerate at least one hour. Touch and see if it is non sticky, then it is ready to cut and serve.

Serving and Storage

Serve this pudding chilled for best taste. It tastes really good after proper chilling too. You can just cut them into squares or serve in cups as you like. Sprinkle the butterscotch chips on top before serving also. Store leftover in the fridge. It stays good for two days only.

FAQS

1.Can I skip the butterscotch chips?

Yes you can skip it if not available. But chips give nice crunch so taste will be little different.

2.Why my pudding did not set properly?

This happens mostly if the china grass not dissolved fully or quantity was less, dissolve it completely in boiling water.

3.Can I use gelatin?

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

4.Can I make this in advance?

Yes you can make it few hours before serving. Keep it refrigerated till serving time.

5.Is this pudding very sweet?

No it is mildly sweet. You can increase or reduce sugar based on your taste.

If you have any more questions about this Butterscotch Pudding Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Butterscotch Pudding Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Butterscotch Cookies is an easy to make snack which is very tasty and gets ready in minutes. They have soft inside and little crisp outside, and the butterscotch chips comes in every bite. These cookies are good for small treats, tea time or even when you just want bake something quick without much planning.

The smell of these cookies while baking spreads around when they start baking, it makes whole place feel warm. These cookies go good with milk, tea or even just like that. The butterscotch chips gives small crunchy bits here and there which makes cookie more fun to eat. It's a must try recipe for kids.

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About Butterscotch Cookies

Butterscotch Cookies is simple recipe made using daily ingredients like maida, butter, sugar and little butterscotch chips and essence for flavor. The texture is soft and little crisp at the edges, and the butterscotch chips add nice bite. The taste has light caramel kind of feel which many people enjoy a lot.

The cookies are crunchy with a buttery flavor in each bite and the butterscotch flavor added more depth and essence. If you like butterscotch flavor then this recipe is a must try for you! These are eggless and super simple to bake, so do try this and let me know, I am waiting!

This recipe is eggless, it is easy for anyone to try at home anytime. The buttermilk or curd-water mix helps dough come together and keeps cookies soft. You can even add extra chips if want more sweetness. Kids mostly like these cookies so they are gone fast in minutes.

It is easily customizable, some like cookies a bit thick and chewy, some like it thin. You can flatten dough more or less depending how you want. Butterscotch essence gives nice smell that stays even after cookies cooled down. They stay fresh for few days if stored in an airtight box.

I usually make this when I need something homemade but don't want spend too much time in the kitchen. Both my kids love butterscotch flavor so make this cookies on and off.

Butterscotch Cookies Ingredients

• Maida(Flour) - I have used maida as it gives the cookies a soft and light texture. You can mix a little wheat flour for a healthy alternate but the taste changes a bit.
• Butter - I have used soft butter so it mixes creamy with the sugar. You can use salted butter also but reduce the salt later.
• White granulated sugar - I have used this to sweeten the cookies and give a light crisp on the outside. You can use cane sugar but texture and color becomes slightly different.
• Buttermilk - I have used this to hold the dough and keep it soft.
• Butterscotch essence - I have used this for main flavor which gives a nice smell. You can replace with vanilla if you don't have.
• Baking soda - I have added this so the cookies rise a bit and don't turn very dense.
• Butterscotch chips - I have used these for extra taste and small crunchy bits. You can use choco chips instead also.

Why This Recipe Works

• This recipe is simple and eggless so anyone can try without much thinking.
• The cookies are soft inside and little crisp around the sides.
• You can prepare the dough fast and bake quickly also.
• The butterscotch flavor comes out nicely with both essence and chips.
• You can store and enjoy these cookies anytime as small snack.

Similar Recipes

• Tutti Frutti cookies
• Almond cookies
• Ragi cookies
• Nutella cookies
• Shortbread cookies

How to make Butterscotch Cookies Step by Step

1.Prepare buttermilk by whisking curd with water, Set aside. In a mixing bowl - beat sugar and butter together in medium speed until creamy.

2.Add butterscotch essence, mix it once. Add prepared buttermilk

3.Beat it once. In another mixing bowl add together maida, salt and baking soda, whisk it for even mixing.

4.Now add this to butter sugar mixture.Beat it once to bring everything together.

5.Add butterscotch chips and fold it

6.Cling wrap it and refrigerate for at least 30 minutes. Use a measuring spoon to take the dough.

7.Roll it and slightly flatten with your palms. Preheat oven at 180 deg C for 10 minutes. Meanwhile you shape all the cookies, Place them on a baking tray with butter paper lined. Bake in preheated oven for 10-12 minutes or until the edges start to brown. Keep an eye after 10 minutes itself. Carefully remove them from butter paper then cool in wire rack.

Cool down and then store in airtight container. Serve warm with a glass of milk or as a tea time snack.

Expert Tips

• Use soft butter - I keep the butter out for some time, so it becomes soft and mixes easily.
• Chill the dough - I usually refrigerate the dough as it helps cookies not spreading too much while baking.
• Checking - I usually check the oven after 10 minutes because the edges brown suddenly.
• Shape gently - I flatten the dough only a bit, so the cookies bake evenly. Don't press it hardly.
• Adjust chips - I usually add more chips when I want the cookies little sweeter. You can adjust to your preference.

Serving and Storage

Serve Butterscotch Cookies with milk, tea or just shall bite after meals. They taste good warm but also nice after cooling. You can store these in an airtight container. It stays good for few days.

FAQS

1.Can I add in chocolate chips?

Yes, chocolate chips works too, cookies still taste good.

2.Can I skip butterscotch essence?

Yes, you can use vanilla or caramel essence instead.

3.Why did my cookies spread too much?

Maybe dough was not chilled enough, chilling helps most times.

4.Are these very sweet?

They are mild sweet, but you can reduce sugar little if you like.

5.Can I make this ahead?

Yes, either make and store it or refrigerate the dough for few hours and bake later.

If you have any more questions about this Butterscotch Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Butterscotch Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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