Embassy Pudding

china grass - 10 gms 
tinned pineapple slices - 1 small 
water - 11/2 cups 
pineapple syrup from the tin - 3/4 cup 
sugar - 3/4 cup 
salt - 1/4 tsp 
fresh cream - 1 1/2 cups 
pineapple essence - 1/4 tsp 
yellow colour - little 
sliced pistha nuts - 1 tsp 
glazed cherries - for decoration 

Cut china grass into small pieces and soak it one cup of water for 10 minutes. 
Mash well. 
Keep 2 or 3 pineapple rings for decoration. 
Cut other rings into small pieces. 
Heat 1 1/2 cups of water in a thick frying pan. 
When it starts boiling, add mashed china grass cock until dissolved completely. 
Add sugar. Stir until dissolved completely, remove from fire. 
To this add 3/4 cup of the syrup from the tin, colour, essence, chopped pineapple, pistha nuts and fresh cream. 
Mix gently and pour in a glass dish to set. 
Keep in a refrigerator. 
When it sets, decorate with rest of the pineapple rings and glazed cherries. 
Serve cold. 

Do not mix cold cream wit hot mixture. 
Keep fresh cream out from refrigerator till it attains room temperature and then add. 
Or keep the cream in luke warm water and then mix with dissolved china grass. 
As china grass sets fast. 
Cream has to be mixed immediately after removing from fire. 
If cold cream is mixed with hot pudding mixture, it may curdle and it may also spoil the texture of pudding.

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