Sunshine Pudding

This recipe was taken from Vanitha magazine (forgot which edition though). I had put my name for a cooking competition held by one of the associations in Kuwait and guess what, this pudding won the third prize :) :) :). 

Thanks to Vanitha and the author of this recipe.

Here is how it is prepared:

INGREDIENTS:

First Layer:

1. Apricots – 20

2. Water – 3 cup

3. Sugar – 1 cup

Second Layer:

4. China grass – 8gm

     Water – 1 ½ cup

5. Condensed milk – 1 tin

     Milk – 5 cups

     Sugar – 5 tbsp

6. Vanilla Essence – 1 tsp

Third Layer:

7. China grass – 7gm

    Water – 1 ½ cup

8. Fresh Orange juice – 3 cups

    Lemon juice – a little

    Sugar – as required

METHOD:

1. De-seed the apricots and cook it with water. Add the sugar after the apricots are   

    cooked well and mix it well.

2. Once the above sauce is ready, let it cool and pour it into a glass dish.

3. To prepare the second layer, soak the china grass in water for 10 minutes.

    Melt it on a medium flame.

4. In the same time in another pan, add the milk, condensed milk, and sugar and

    heat it. Keep stirring continuously.

5. Once the china grass is melted, pour it into the milk mixture. Remove from flame

    and add the vanilla essence, stir well, and let it cool a bit.

6. Pour the china grass mixture over the apricot sauce layer and keep it in the fridge

    to set.

7. Melt the china grass for the third layer.

8. Mix orange juice, lemon juice and sugar and heat it. Once the china grass is  

    melted, add it to the orange juice mixture , mix well and remove from fire.

9. Keep the orange juice-china grass mixture in the fridge and when it starts to set,

    using a spoon , spread it over the pudding as the third layer and allow it to set.

10. Decorate with cherries, oranges and caramelized nuts.