Milk 2 cups (I used low fat)
Sugar a little less than 3/4 cup
Strawberry puree a little less than 3/4 cup (approx 12 fresh strawberries, washed, hulled and pureed)
Strawberry extract few drops (optional)
China grass/agar agar
In a bowl, add the milk and bring to a boil. Reduce flame and add the sugar and continue to simmer till it dissolves completely.
While the milk-sugar mixture is simmering, prepare the china grass. Heat the water in which the china grass was soaked. Cook on medium flame and keep stirring till the china grass is completely dissolved and till appear lightly thick. Turn off flame.
Gradually add the china grass mixture to the milk mixture and simmer for a minute by stirring constantly on medium flame.
Add the fresh strawberry puree and strawberry essence and mix well for a mt. Turn off flame.
Remove the strawberry mixture to a pudding bowl and allow to come to room temperature and set.
On cooling down, the strawberry pudding will begin to set and firm on touch.
Cover the pudding bowl with plastic wrap and refrigerate the bowl for a couple of hours or overnight.
At the time of serving, place the pudding bowl in warm water for a few seconds and overturn the bowl onto a serving plate so that the pudding slides down smoothly onto the serving plate.
Garnish with chopped strawberries or drizzle some chocolate or strawberry syrup and serve.
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