To make Pudding:

Cut the china grass into small pieces & wash it. Soak it in 1 1/2 cups water for 15 minutes. Melt the china grass without any grains.Mix together the number 2 ingredients & heat it well. Once the temperature of the melted china grass & milk mixture becomes the same slowly mix it & heat for 2 minutes. Add vanilla essence to this mixture. Strain this mixture to the pudding dish & refrigerate.

To make base:

Cook the chopped pineapple with sugar, till the juice is completely dried and the pineapple is coated well with sugar. Let it cool. Refrigerate for 2-3 hours.

To make topping:

Melt sugar in a bottom heavy pan. Once the sugar is completely melted and becomes golden brown in colour add the cashewnuts. Switch off the gas and stir the cashew nuts so that it is coated well with the caramel. Transfer the nuts to aluminium foil or butter paper. Once it is cooled, crush it with rolling pin and later grind it coarsely.

Assembling the layers of the pudding:

Spread the stewed pineapple as the base layer in a pudding dish, moose pudding as the middle and praline as the top layer.