For Making Caramel : Add sugar and water in a small pan and heat on medium flame until it starts to turn light golden brown. Add coffee powder
Do not stir. Once the sugar turns a light golden brown swivel the pot a little to let the colour even out.
Pour immediately directly into a big mould or some small balls and swirl the mould that spreads to fill the base.
For Making Pudding : Pour the milk into a medium pot and sprinkle the gelatin over it. Let the gelatin soften a little
Add sugar and custard powder, stir to mix.
Take 1/4 cup milk and add cocoa powder and instant coffee powder and mix properly with a fork.Then pour this milk to the gelatin mixed milk.
Add vanilla essence into the milk and mix
Heat on low flame with a wooden spoon until the mixture thickens. Stirring Continuously.
Pour the milk mixture through a strainer into mould over the hardened caramel and chill in the refrigerator until firm.It will take 3-4 hours.
How To Unmould : After 3-4hours, take out the pudding from fridge.
Loosen the sugar with a knife carefully and invert on medium plate.