Combine condensed milk and milk in a pan and boil.
Soak China grass in 1/2 a cup of water for 10 mins and melt it (boiling) and add it to the milk mix. Add vanilla essence to it.
Crush the cashew nuts.
Beat cream and add sugar and colour and stir in the crushed cashew nuts and mix well.
In a pudding dish, place the pineapple pieces and pour the condensed milk mix over it and let it set.
Finally pour the cream mix on top of it.
Refrigerate and serve.
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.