GETTING READY
1 Scrape off the brown layer from the coconut.
2 Break it into tiny pieces.
3 In a grinder jar, grind the coconut to a fine paste.
4 Pass through a clean muslin cloth to take out the coconut milk.
5 In a bowl, soak china grass for 25 minutes.

MAKING
6 In a pan, boil together milk, coconut milk, khoya and soaked china grass.
7 Cook on a very low heat, stirring all the time, till well blended and of a thick consistency.
8 Remove from the heat.
9 Add in sugar and kewra.
10 Cook again for two minutes and mix thoroughly.

SERVING
11 Transfer to a pudding dish.
12 Garnish with finely chopped almonds and pistachio nuts and serve cold.