Method

• Cut the chinagrass into small bits and soak in double quantity of water.

• Blend the MM Coconut paste with warm water in the mixie or hand blender or with a whisk until you get a smooth thick milky consitency and keep aside.

• Bring the chinagrass to boil, add sugar and elachi powder.

• Add the coconut paste mix and then let it come to a boil.

• Pour into a pudding mould and let it set in the refrigerator for 3 to 4 hours.