Nutty moss pudding

Ingredients

• 750 ml Milk
• 400 g Sweetened condensed milk
• 10 g China Grass
• ½ cup Water
• ½ teaspoon Vanilla Essence
• Chocolate Sauce (Hersheys / home made)
• Cashew Praline (Cashew Chikki)
• Chocolate Sauce
• ¾ cup Milk
• 1 tablespoon Butter
• 2 tablespoon Sugar
• 2 tablespoon Cocoa powder
• ¾ tablespoon Corn flour
• ½ teaspoon Vanilla Essence
• Praline
• 1 tablespoon Butter
• 2 tablespoon Sugar
• 3 tablespoon Nuts (Cashews/Almonds)

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Preparation

• Cut china grass into small bits and soak in water. Keep aside for 15 minutes.
• Boil and simmer milk until it reduces, slightly. Add the condensed milk and stir cook over a low flame.
• Cook the soaked china-grass until it dissolves. Add to the milk mixture and continue to cook for 2 minutes.
• Strain into a glass dish. Refrigerate until set. Scoop out some pudding into a dish. Top with chocolate sauce and crushed praline.
• For Chocolate Sauce:
  Mix milk, sugar, cocoa powder and corn flour with a whisk until smooth. Heat over medium heat until the mixture begins to boil. Reduce the heat and simmer for 2 minutes. Remove from fire and add butter. Mix well to blend. Add vanilla essence and stir well.
• For Praline:
  Place sugar in a thick bottomed vessel (medium flame) till golden brown, without stirring. Add nuts and butter to it. Mix well. Transfer immediately on a butter paper. Cool completely and crush coarsely.