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Ingredients
1 litre milk
5 tbsp heaped National/ Rafhan Mango custard powder
7 tsp sugar
For cream layer:
100 ml Whipped cream
For jelly:
1 packet National/ Rafhan fruit mix or raspberry jelly
1 3/4 cup water
For garnish:
cubes Mango chunks and jelly
Steps
For jelly : in a sauce pan add water and bring to boil.
Then add the jelly powder and whisk for 5 minutes or until water comes to boil.
Let boil for 5 minutes and keep stirring with the whisk. Bring to room temperature and pour in tilted glasses or in ice tray.(give shape of your choice)
Freeze till the custard gets ready.
For custard: in a separate bowl add half cup cold milk and add the custard powder and mix well.
In a saucepan boil the remaining milk for 5 minutes and add the sugar (adjust sugar according to your taste).
Then add the custard and milk mixture into the boiling milk and keep stirring with a whisk till the milk comes to boil again.
Keep stirring for 5-7 minutes and you will see the custard forming texture. When you feel the milk has thickened enough, close the flame, allow to cool for 5-10 minutes.
In the serving cups, add a layer of custard on the jelly and top with the layer of whipped cream.
Decorate with mango chunks and jelly chunks.Refrigerate for 2 hours atleast.
Serve cold.