Take unsweetened cocoa powder and cornstarch in a bowl.

Add whole milk. To know more, swipe up!

Whisk to a smooth, lump-free slurry using a small wired whisk.

Heat milk in a medium heavy saucepan till it becomes warm or slightly hot.

When the milk is warm or slightly hot, add sugar.

Using a wired whisk, mix until the sugar granules are dissolved.

Keep the heat to the lowest and add the prepared slurry.

Using a wired whisk, begin to mix as soon as you add the slurry so that lumps are not formed.

Mix well and simmer the pudding mixture on low heat. To know more, swipe up!

Keep stirring continuously till the pudding mixture thickens.

As the pudding mixture thickens, the color will deepen too.

Cook till the thick pudding mixture coats the back of a spoon neatly and slowly drops from the spoon.

The consistency should be medium-thick. To know more, swipe up!

Switch off heat and add vanilla extract or essence. To know more, swipe up!

Mix well with a wired whisk.

Pour the pudding mixture in small to medium heatproof glass bowls.

With a spatula, scrape the pudding clinging at the sides of the pan and add to the bowl.

Cover the bowls with a foil, lid or wax paper.

When the pudding cools to room temperature, refrigerate for 2 to 4 hours or overnight, till it's set.

Once set, serve the pudding chilled garnished with some grated chocolate. For more recipes, visit vegrecipesofindia.com