Recipe courtesy of Reezwanah Seedat, a cookbook author, recipe developer and food stylist
1 litre milk
1 1/2 china grass powder make a paste with water
1 tsp pistachio/almond essence
1 cup dessert cream
1 cup condense milk
a drop of green colour
milk chocolate
pistachio paste
pistachios
Method
Heat the milk in a pot. Make a paste with the falooda (china grass powder) and add to the milk. Allow to boil. Add the essence and syrup. Lastly, add the cream and condensed milk. Whisk well.
The mixture must reach boiling point. Pour into bowls or a mould. Refrigerate. Once set, decorate with milk chocolate, pistachio paste and pistachios.
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