Ingredients
· 8 teaspoons chopped china grass
· 3 cups skimmed milk
· 3 teaspoons skimmed milk powder
· 3 teaspoons sugar
· 1/2 teaspoon vanilla essence

1. Add 1 cup of water to the China grass and cook on a low flame until it dissolves completely. Strain.
2. Add the milk (keeping aside a little) and China grass and sugar.
3. Add the vanilla essence to the skimmed milk kept aside and mix until the vanilla dissolves.
4. Add to the mixture and heat for 3 to 4 minutes.
5. Spread in a plate and leave it in the refrigerator for it to set.

When set, cut into diamond shapes. You could also set the vanilla in individual glasses and serve.
For the strawberry sauce
· 1 cup fresh strawberry puree
· 2 teaspoons corn flour
· 8 teaspoons sugar (approx.)
· Juice of ½ lemon

1. Mix the corn flour and sugar in 1 cup of water and cook while stirring continuously.
2. When the sauce is thick and clear, remove from the fire.
3. Add the strawberry puree and lemon juice and mix well.
4. Chill.

Serve the vanilla diamonds with a little sauce poured enticingly over them.

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