Measure and boil milk in a saucepan. Let it come to boil and then simmer until it thickens a little. I started with 1 ¼ cup of milk and let it boil down to 1 cup.

Add the sugar when the milk is simmering.

Once the milk is simmered, add the rose milk essence. Mix well. At this point we could taste it and adjust the sweetness.

In a other sauce pan, mix water and agar agar. If using agar agar strands, before cooking it, soak it in water for about 20 minutes. Then start cooking it. I used agar agar powder and that does not need soaking.

Let the agar agar cook in low heat. Keep stirring constantly. In couple of minutes, the mixture will start thickening.

Once the agar agar cooks and becomes a thick gooey mixture, add it to the rose milk.

Immediately stir well to avoid any lumps. Place the milk mixture on heat and cook for 2 to 3 minutes more. You will notice that the milk will slightly thicken. Do not cook too long or the pudding will become too hard when it sets.

Immediately pour the china grass pudding mixture in a try or individual serving bowls. If making it into a burfi / fudge kind, pour it in a flat tray.

Let it sit in room temperature for about 10 minutes and then place it in the refrigerator to set. It takes about an hour for the rose milk pudding to set completely.