Ingredients 1 litre of milk (reserve half cup) 2 teaspoon Falooda powder 2 tablespoon custard powder ½ cup klim powder 1 teaspoon Elachi (cardomom) powder 1 tin condensed milk 1 small tin nestle cream Drop of rose essence Raffeallos Crushed coloured almonds
Heat the milk on the stove with Falooda powder till it comes to a simmer. Mix the custard powder in reserved cold milk and this and klim to milk when it starts to simmer. As soon as it thickens switch off stove. Whisk in the condensed milk and nestle cream, Elachi (cardomom) powder and rose essence. Remove from heat. Test with a little in a dessert spoon or shot glass to see if it sets in fridge. If not reheat with more falooda powder. Spoon into dessert cups and allow to set. Garnish with chocs and almonds.