by Tarla Dalal
Added to 33 cookbooks
This recipe has been viewed 11068 times
Simple, light and nutritive. Even children who do not care for milk enjoy this pudding.
- Boil the milk with the sugar.
- Mix the China grass in 1 teacup of cold water and boil on a slow flame until it dissolves completely.
- Add the China grass mixture to the boiling milk and boil for a further 2 minutes.
- Strain the mixture and cool.
- Add the vanilla essence.
- Pour the mixture into a rinsed ring-mould.
- Set in the freezer compartment of a refrigerator. Chill thoroughly.
- Before serving, loosen the sides with a sharp knife. Invert on a plate and fill the centre with apricot sauce.
- Serve chilled.
- VARIATIONS :
- Serve the pudding with jelly and chilled fruit instead of apricot sauce.
- Omit vanilla essence and apricot sauce; instead, add saffron and cardamom powder.
- Alternatively, add ready-made milk masala powder according to taste, in which case, increase the China grass quantity by 2 teaspoons.
- Decorate with blanched almonds and sliced pistachios.
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