Ingredients:

• 8 tsp – Chopped china grass
• 3 cups – Skimmed Milk
• 3 tsps – Skimmed Milk powder
• 3 tsp – Low-calorie Sugar
• 1/2 tsp – Vanilla essence

Method:

1. Add 1 small cup of water to the Chinagrass and cook on a slow flame until it dissolves completely. Strain.
2. Boil the milk (after keeping aside a little), add the Chinagrass and sugar.
3. Add the vanilla essence to the skimmed milk that has been kept aside and mix until the vanilla dissolves.
4. Add to the mixture and heat for 3-4 minutes.
5. Spread in a plate and put to set in the refrigerator.
6. When set, cut into square pieces and serve.
7. Alternatively, set in individual glasses and serve.
8. To prepare strawberry sauce:
9. 1 cup fresh strawberry puree, 2 tsp Corn flour, 6 tsp – Low-calorie sugar (approx), juice of 1 lemon
10. Mix the corn flour and sugar in 1 cup of water and cook while stirring continuously.
11. When the sauce is thick and clear, remove the heat.
12. Add the strawberry puree and lemon juice and mix well. Chill.

Recipe courtesy of Rehana Khatri