Preparation Time : 15 minutes
Cooking Time : 15 minutes + 3 hours setting time in the refrigerator .
Serving : 10 to 12 members
Description
Last week I had to send lunch over to my husbands neice binusha as she is 8 months pregnant . Prepared a Chinese menu but Totally forgot about the dessert . Had to get it ready with in 3 hours . Checked my refrigaratore and took out all the left overs that could be used for Dessert and made a pudding . Results her favroite was the rasburry pudding .
Ingredients
Ingredients | Quantity |
|---|---|
| China grass | 10 gm. (Soaked in 1 cup water for 15 minutes ) |
| cashew nuts | 12 ground |
| condensed milk | 1 tin |
| milk | 1 tin ( measured in the condensed milk tin ) |
| sugar | 6 tablespoon |
| rasburry preserve or jam | 1 cup |
| red colour | 2 drops |
| vanilla essence | 1/4 teaspoon |
| strawburry flavoured cornflakes | 1 cup to garnish |
Method
- Mix milk and condensed milk together and bring to boil . Add the soaked china grass and cook till china grass is dissolved completely .
- Add sugar and cashew nut paste . Mix well , keep stirring till it gets to a thick saucy consistency .
- Remove from heat and strain . Mix half the china grass mixture with the rasburry preserve and then mix it to the other half of the china grass mixture .
- Mix well adding red food colour to get a pale Pink colour . Pour into pudding tray and cool .
- Keep in refrigaratore once room temperature for 2 to 3 hours till set . Garnish with strawburry flavoured cornflakes and serve chill .
