|China grass||12 Teaspoon|
|Vanilla essence||3⁄4 Teaspoon|
1. Boil the milk with the sugar.
2. Mix the China grass in 1 teacup of cold water and boil on a slow flame until it dissolves completely.
3. Add the China grass mixture to the boiling milk and boil for a further 2 minutes.
4. Strain the mixture and cool.
5. Add the vanilla essence.
6. Pour the mixture into a rinsed ring-mould.
7. Set in the freezer compartment of a refrigerator. Chill thoroughly.
8. Before serving, loosen the sides with a sharp knife. Invert on a plate and fill the centre with apricot sauce. Serve chilled.
Variations: (i) Serve the pudding with jelly and chilled fruit instead of apricot sauce. (ii) 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.