COCONUT - 2 CUP

firstly, in a mixi take 2 cup coconut, 3 pods cardamom.

1

BLEND

add 500 ml warm water and blend well

2

STRAIN

strain the coconut milk using the muslin cloth. use first extract coconut milk or you can use 500 ml coconut milk from the tin

3

CORNFLOUR - 5 TBSP

now take coconut milk into a large bowl. add 5 tbsp cornflour, ½ cup sugar and pinch sal

4

BREAK LUMPS

whisk and mix well making sure there are no lumps. in place of cornflour you can also use custard powder.

5

TRANSFER

transfer the mixture to a large kadai keeping the flame on low

6

STIR CONTINUOUSLY

keep stirring the mixture until it thickens.

7

SMOOTH CONSISTENCY

the mixture starts to thicken and turns glossy, that is the right consistency. overcooking will make hard pudding. undercooking will make it sticky and difficult to set

8

POUR THE MIXTURE

pour the mixture into the moulds greased with oil

9

REFRIGERATE - 2 HOURS

cool completely and refrigerate for 2 hours to set completely

10

READY TO EAT

finally, enjoy coconut pudding topped with mango puree

11