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Tricolour pudding
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A picture of Tricolour pudding.

Tricolour pudding

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

#Tricolorpost4

#Tricolorpost4

Read more

Tricolour pudding

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

#Tricolorpost4

#Tricolorpost4

Read more
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Ingredients

  • Orange pudding
  • 5 gramchina grass
  • 300 mlwater
  • 3 tablespoonsugar
  • Orange squash
  • White pudding:-
  • 5 gramchina grass
  • 250 mlmilk
  • 3 tablespoonsugar
  • Coconut flavouring
  • Green pudding:-
  • 5 gramchina grass
  • 300 mlwater
  • 3 tablespoonsugar
  • Pistachio flavouring
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Steps

  1. 1

    In a bowl add water and soak china grass for 10 minutes.
    In a pan take 300 ml water and add china grass and cook until china grass dissolves. Add 3 tablespoon sugar and mix add 3 tablespoon orange squash and remove and transfer in a mould and let it set in the fridge until set.

    A picture of step 1 of Tricolour pudding.
    A picture of step 1 of Tricolour pudding.
  2. 2

    For white pudding
    Soak china grass for 10 minutes
    In a pan bring the milk to boil and add sugar. Remove from gas and boil the soaked china grass until it is dissolved. Add to the boil milk and pour slowly on top of the orange layer. Let it set in the fridge.

    A picture of step 2 of Tricolour pudding.
    A picture of step 2 of Tricolour pudding.
    A picture of step 2 of Tricolour pudding.
  3. 3

    For green pudding
    Repeat as per orange and pour it on top of white pudding. Let it set in the fridge.
    Remove and transfer on serving plate.

    A picture of step 3 of Tricolour pudding.
    A picture of step 3 of Tricolour pudding.
    A picture of step 3 of Tricolour pudding.
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Rekha Bapodra
Rekha Bapodra @rekhascooking
on August 15, 2018 05:19
Wilby, England, United Kingdom
Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.
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