Glass pudding



Tender coconut water     – ½ liter

China grass                          – 5 gram

Salt                                         – a pinch

Sugar                                     –  3 tbsp


Add one cup  of coconut water to china grass and soak for 15 minutes

Add the remaining coconut water to a pan along with  sugar and salt, and boil it

Then add the china grass  and stir till  everything is dissolved

Then strain  it and pour into mould. 

Garnish with  few pieces of tender coconut. After reaching  to room temperature put it in the refrigerator for 3 or 4 hours

Now  your pudding is ready to serve









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