Heat the milk, condensed milk and sugar in a vessel and stir it continuously. Wash the china grass and soak it in 1cup water. In another vessel keep it in fire; stir continuously. When the china grass completely dissolves in water, add the water of the tender coconut. Mix the content of the two vessels together and keep it in fire for about 2 minute and strain it. Add 2-3 drops of rose essence into it.
Cook the bengal gram dhal. Take a flat bowl and pour half of the prepared milk solution into it. Add tender coconut and half of the cooked bengal gram dhal in it. Stir it well. When it cools, keep it in the refrigerator. Decorate the pudding with the remaining dhal, grated coconut and cherries.
Note: you can also make the pudding without the bengal gram dal.