COCONUT - 2 CUP
firstly, in a mixi take 2 cup coconut, 3 pods cardamom.
add 500 ml warm water and blend well
strain the coconut milk using the muslin cloth. use first extract coconut milk or you can use 500 ml coconut milk from the tin
CORNFLOUR - 5 TBSP
now take coconut milk into a large bowl. add 5 tbsp cornflour, ½ cup sugar and pinch sal
whisk and mix well making sure there are no lumps. in place of cornflour you can also use custard powder.
transfer the mixture to a large kadai keeping the flame on low
keep stirring the mixture until it thickens.
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
POUR THE MIXTURE
pour the mixture into the moulds greased with oil
REFRIGERATE - 2 HOURS
cool completely and refrigerate for 2 hours to set completely
READY TO EAT
finally, enjoy coconut pudding topped with mango puree