Ingredients
Tender coconut water-1/2 cup
china grass-10 gm
tender coconut pulp-1 cup
beetroot-1 piece
milk-1/2 ltr
water
sugar
sago-1/2 cup
sugar-3 tbsp
condensed milk-1 tin
Preparation
Mix tender coconut water and chinagrass, then melt it by double boiling method. Grind coconut pulp with beetroot, then sieve it. Cook sago rice and keep aside after remove water. Boil milk with sugar and condensed milk, stir well, then add pulp, sago and melted china grass, mix all well, then transfer it to a glass container, allow it to cool, then keep in fridge for 2 hrs.
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