Cook the china grass with a little water on low heat till it melts.
Separately, boil together sugar and milk, add the melted china grass (which by now has become transparent) and cook for 5 minutes.
Cool and add food colouring and cardamom.
Beat the mixture vigorously with electric beater and when it begins to froth, scoop the froth into a bowl.
Repeat this process until all the mixture has been beaten.
Place in the refrigerator to set and chill.
Alternatively, this dessert can also be made without beating the mixture into froth.
Instead simply mix and chill. However, the dessert will not be light and fluffy.
Pleasebe judicious and courteous in selecting your words.
pls advice, while preparing lemon suffole ,when v mix custard powder
& beaten eggs to the milk ,should v still cook on flame, after mixing it
or after mixing these ingredients should v just cool it in the fridge
anxiously waiting for the reply.
is it possible to share this recipe of adeel khan 's live prog.
on 1st feb 2010.
My grandmother used to make this when I was a little girl and we all loved it. Thanks for sharing~ it has brought back some fond memories!
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