Soak the China grass in 3/4th cup of water for 1 hour
Heat on a low flame until it dissolves
(use gelatine with 1/4 cup of water instead of China grass.)
In a pudding mould, add 3 tsp of sugar for caramelising and 1 tsp of water and cook on medium until sugar melts, turning brown
Spread it all over the mould, rotating the mould evenly
Keep aside for 10 mins
Mix the custard in 1/2 cup cold milk.
Boil the remaining milk with the rest of the sugar
When the milk starts boiling, add the custard and keep cooking until mixture thickens.
Add the china grass (or gelatine mixture) to the custard.
Boil again for 2 minutes.
Strain the mixture. Keep stirring and let it cool.
Add the vanilla essence. Mix well.
Pour this mixture over the prepared mould.
Put it to set in the refrigerator for 2 hours.
Before serving loosen the sides with a sharp knife and invert on to a plate.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.