Place tiger nuts and water in a blender and blend till completely puréed.

To extract the liquid from the chaff, place a fine sieve or cloth on a bowl and pass the tiger nut blend through the side or cloth. Squeeze tightly to remove as much milk as possible from the chaff.

Next, transfer the tiger nut milk to a pot on medium to low heat and stir continuously until a semi liquid consistency is formed. This should take about 5-8 minutes.

Finally, add the vanilla essence and sugar and stir again for another minute then take off the heat immediately.

Serve immediately or allow to form into a pudding by placing in the refrigerator for unto one hour or overnight.