COCONUT PUDDING

COCONUT PUDDING

Ingredients 

1 tbls ghee
1 tbls soji
1/4 cup fine vermicelli
1/2 cup desicated coconut 

1 liter milk
1 tsp China grass powder

1/2  tsp cardamom essence 
1/2  tsp rose essence
1 big tin condensed milk 
1 small Tetra Pack cream 

To decorate

1 small Pack cream 
Coconut flakes or flake chocolate 
Or grated milky bar chocolate and strawberries

Method 

1. Braise  the vermicelli  , coconut and soji in ghee till light pink (do not brown)
2.  Add the  milk and  falooda powder and  bring to  boil over  medium heat. 
3.  Remove from the heat and  add  the  rest of the ingredients ,whisk well.
4.  Pour into a pyrex  dish and allow to set.
5. Top with nestle cream and decorate as desired. 
6.  Serve chilled.

• Fresh coconut can be used
• Used 1 tsp vanilla instead of rose essence and cardamom essence
• Use 1/2 cup coconut cream instead of cream.

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About The Master Recipe