China grass Pudding

Ingredients:
1 litre. Full fat milk
1 can (430ml)- Condensed milk.
½ cup- Sugar
10 to 15 gm. Agar agar
½ cup- Water
1 tsp. Vanilla extract
for topping:
25 gm. Almonds, Cashew nuts and Pistachios, sliced
¼ cup- Grated coconut powder
3 tbsp. Sugar

Method:
1. Soak the agar agar in water for 10 to 15 minutes.

2. Heat milk in a sauce pan and add sugar to it, stirring to dissolve. At the same time heat the soaked agar agar along with the water in another pan in medium to low heat.

3. When the milk starts to bubble, add condensed milk, reducing the heat to low and stirring continuously.

4. Add dissolved agar agar into the milk through a sieve and remove any undissolved residue. Stir well and remove from heat.

5. Add the vanilla essence and transfer to setting tray. Refrigerate after cooling until set for 1 to 2 hours.
6. Meanwhile prepare the topping: Roast the coconut in a pan, until light brown and fragrant. Add the nuts and roast for a few more minutes. When it becomes crispy, add sugar and mix well. Remove from heat and keep aside to cool.
7. Serve topped with the coconut and nuts mixture.