1. Soak china grass in 2 cups hot water.
2. Stand for 15-20 minutes, till mushy.
3. Blend avocado pulp with lemon juice in mixie till smooth.
4. Heat china grass over slow flame.
5. Stir continuously till fully dissolved, keep aside.
6. Beat condensed milk, cream, curds, till smooth.
7. Add avocado pulp, beat again, with electric hand beater.
8. Add chinagrass, essence, colour, beat again till smooth.
9. Pour in a pudding dish, chill in freezer till firmly set.
10. Cut and serve chilled squares with any of the following to top:
    • Vanilla icecream
    • Slices of avocado and other fruit
    • Whipped sweetened cream swirls

Making time: 20 minutes, excluding setting time
Makes: 6 servings
Shelflife: 2 days, chilled