Saffron Cardamom Squares

Ingredients:

8 teaspoons chopped china grass
3 teacups skim milk
mixture with 3 teaspoons skim milk powder
3 teaspoons sugar
2 pinches cardamom power
2 pinches saffron
For the strawberry sauce:
1 teacup fresh strawberry puree
2 teaspoons corn flour
8 teaspoons sugar (approx.)
Juice of ½ lemon

Method:

Add 1 teacup of water to the China grass and cook on a slow flame until it dissolves completely. Strain.
Both the milk (keeping aside a little) and add the China grass, sugar and cardamom.
Warm the saffron, add the skim milk kept aside and mix until the saffron dissolves.
Add to the mixture and heat for 3 to 4 minutes.
Spread in a plate and put to set in the refrigerator.
When set, cut into square pieces and serve. Alternatively, set in individual glasses and serve.
For the strawberry sauce:
Mix the corn flour and sugar in 1 teacup of water and cook while stirring continuously.
When the sauce is thick and clear, remove the heat.
Add the strawberry puree and lemon juice and mix well.
Chill.