8 teaspoons chopped china grass
3 teacups skim milk
mixture with 3 teaspoons skim milk powder
3 teaspoons sugar
1/2 teaspoon vanilla essence
For the strawberry sauce:
1 teacup fresh strawberry puree
2 teaspoons corn flour
8 teaspoons sugar (approx.)
juice of ½ lemon
Add 1 teacup of water to the China grass and cook on a slow flame until it dissolves completely. Strain.
Both the milk (keeping aside a little) and add the China grass and sugar
Add the vanilla essence to the skim milk kept aside and mix until the vanilla dissolves.
Add to the mixture and heat for 3 to 4 minutes.
Spread in a plate and put to set in the refrigerator.
When set, cut into square pieces and serve. Alternatively, set in individual glasses and serve.
How to prepare the strawberry sauce?
Mix the corn flour and sugar in 1 teacup of water and cook while stirring continuously.
When the sauce is thick and clear, remove the heat.
Add the strawberry puree and lemon juice and mix well.Chill.