Ingredients:
1 pkt/10 grams agar-agar/china grass
1 cup water
4 chikoos
4 tablespoons sugar

 

Preparation:

Soak agar-agar in 1 cup water for 2 hours.
Peel, de-seed and mash chikoos in mixer to a smooth consistency.
Stirring continuously, bring agar-agar, chikoos and sugar to boil. 
Pour into jelly mould, cool and keep in fridge for 2 hours to set.

Overturn and serve.