Tender coconut scrapped- 1 cup
Condensed Milk- 1 tin
Milk- 2 tin
China grass- 5 gms
Sugar- 1/4 cup
Cashew nut- 1/2 cup
Method:
- Soak china grass in milk for half an hour.
- After half an hour heat the milk untill the chinagrass dissolves completely in the milk.
- When it dissolves completely, turn off the fire and strain the mixture well.
- Add condensed milk to this and refrigerate.
- Meanwhile chop the tender coconut to fine pieces.
- Secondly in a pan add the sugar and set on fire. Meanwhile grease a flat board with little butter. When the sugar caramelizes ( remember not to burn it), add cashews and mix well. Turn of the fire and spread on the board. Let it cool and when cool, using a roller crush this.
- When the pudding is half set, add tender coconut and above that add the caramelized nuts and refrigerate again.
Note: It takes very little time to set the entire pudding..
