Chinagrass | How to make Chinagrass

By roshni mulrajani  |  24th May 2016  |  
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  • Chinagrass, How to make Chinagrassroshni mulrajani
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About Chinagrass Recipe

Milk dessert

Chinagrass is one dish which makes its accompaniments tastier. With the right mix of flavours, Chinagrass has always been everyone's favourite. This recipe by roshni mulrajani is the perfect one to try at home for your family. The Chinagrass recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Chinagrass is 15 minutes and the time taken for cooking is 20 minutes. This is recipe of Chinagrass is perfect to serve 6 people. Chinagrass is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Chinagrass. So do try it next time and share your experience of cooking Chinagrass by commenting on this page below!


Ingredients to make Chinagrass

  • 1 litre milk
  • 1 tin condensed milk
  • 2 packets chinagrass...not the powdered one
  • 2 pinches kesar
  • 6 elaichis or one tsp powder
  • Dry fruits almonds and pistachios as required

How to make Chinagrass

  1. Cut the chinagrass with scissors and soak it in normal water for 10 minutes Prefer the tetra pack one litre whole milk. Boil milk in a heavy bottomed pan till 10 minutes After 10 minutes add condensed milk.
  2. And go on stirring then add kesar elaichi and half of the dryfruits.
  3. Remove the milk from the gas and keep aside.
  4. Then boil the china grass in the water it has been soaked the water should be just covering the chinagrass..keep stiring till it melts completely.
  5. Then put the chinagrass liquid in the milk which has cooled a little and stir it for 5 minutes if you have a whipper, you can whip it till it mixes well.
  6. Then put it in bowls and let it set at room temperature and garnish wid remaining dryfruit which is cut thin.
  7. Then put it in the fridge to chill.
  8. Your yummy chinagrass is ready.

My Tip:

Use amul gold Milk.

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