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Preparation Time : 10
Cook Time : 30
Total Time : 40
4 cups milk 1 cup evaporated milk 1 cup condensed milk 1/2 cup nestle cream (dessert cream) or fresh cream 2 tbsp agaragar powder (china grass powder) 2 tsp rose essence Syrup: 2 tbsp sugar 2 tbsp water Red Color 1/4 tsp Rose Essence
Boil all well except essence and cream till it bubbles, make sure you were stirring it. Remove from flame and àdd essence and cream then beat well and let it cool for 10mins, pour on pudding moulds any shape you desire or rose mould then let it cool and set. Can keep in fridge. Unmould on platter, pour the syrup on it and serve Syrup: Boil it till it thickens a little, remove from flame add essence and color.
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