by Tarla Dalal
Added to 33 cookbooks
This recipe has been viewed 10471 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.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.