Ramadan Kareem n Milk n Chocolate Chinagrass Pudding

Happy to be back in the blogging world again n Ramadan Kareem to all my friends. This is the month of blessing. Keeping a well balanced diet during Ramadan is a must to keep us energised. Avoid oily foods n eat a well balanced diet. This month I will be posting all the good stuff I m making in this holy month.

 Today Im sharing with you all a delicious dessert with chinagrass. I make China grass or Agar-Agar  daily during Ramadan. Either make it plain or with milk so many combos. It cools the body after a long day fast.
Making Chinagrass is simple with a simple rule, 1 part china grass n 6 part milk/ 7 part water. Any cup would do. If you add 7 cups of water you will get a soft jelly type agar-agar. If you want a more solid pudding then reduce the amount of water to 5 or 6cup. Its all a mathematical game. No stead fast rules jst goes by your taste.

This pudding is again another simple one, make the milk pudding , add cocoa to half of it n set them in layers. With the basic pudding mixture you can make your imagination run wild n create innumerable pudding combos. I used the 1/3rd cup from the standard measuring cup set as a measurement guide. So you adjust the amount of condensed milk n cocoa according to the cup you use.
Sending this delicious dessert to Cold Desserts Event by Akheela n Lubna'sJoy from Fasting to Feasting- III and to Pari's ONLY- Kids Delight

You need:
China grass              1cup

• Milk                         6cup

Condensed Milk       1cup(adjst to taste)
Cocoa powder          2-3tsp (adjust to taste)

Preparartion:
Soak the Chinagrass for 2-3 hours.
Boil the milk n chinagrass together n boil till the chinagrass dissolves completely. Strain the milk.
Bring them back  to heat n add the condensed milk. Boil for a minute. Divide the mixture in to two. To one part add cocoa powder.  Beat them well( the milk n chocolate seperately).
If you want the chocolate layer on top add them first to the bowl, if you want the milk layer vice versa.
I poured the milk mixture first.

Pour the milk mixture in a mould n keep them in the freezer for 10 to 15 minutes just to make them set. Beat the chocolate mixture again. with a fork score the lines in the just set milk layer. Scoring them helps the gel together n form a single pudding other wise the layers will seperate when you cut them.
Spoon the chocolate mixture softly as not to disturb the milk layer.
Refrigerate them till they are set well for about 3-4 hours. If you want them to make it fast place them in the freezer for an hour.
Run a thin knife around the edges to loosen the pudding. Invert them on a plate. Cut them into slices n Serve them cold.