Name: Layered Milk Dessert recipe by Sweta Shet at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: White layer:; Milk - 1 cup; Sugar - 1 1/2 tablespoon; Cardamon seeds - 1/2 tablespoon; Cinnamon - 1/2 inch piece; Gelatine - 1/2 tablespoon; Yellow layer:; Milk - 1 1/4 cups; Gelatine - 1 tablespoon; Sugar - 3 tablespoon; Custard powder - 2 tablespoon; Chocolate layer:; Milk - 1 1/2 cups; Cooking milk chocolate - 1/2 cup; cocoa powder - 2 tablespoon; Gelatine - 1 1/2 tablespoon; Sugar - 2 tablespoon

Ingredients Serving: 4

White layer:
Milk - 1 cup
Sugar - 1 1/2 tablespoon
Cardamon seeds - 1/2 tablespoon
Cinnamon - 1/2 inch piece
Gelatine - 1/2 tablespoon
Yellow layer:
Milk - 1 1/4 cups
Gelatine - 1 tablespoon
Sugar - 3 tablespoon
Custard powder - 2 tablespoon
Chocolate layer:
Milk - 1 1/2 cups
Cooking milk chocolate - 1/2 cup
cocoa powder - 2 tablespoon
Gelatine - 1 1/2 tablespoon
Sugar - 2 tablespoon

Instructions

For white layer:
Bloom the gelatine in 2 tablespoons of water.
Put the cardamom and cinnamon in the milk and leave till the gelatine has bloomed.
Heat the milk on low flame and add sugar.
Add gelatine when milk starts boiling.
Stir till gelatine has dissolved. Take off the heat and leave aside to cool.
Pour into greased jelly mould and refrigerate till you make the next layer.
For yellow layer:
Bloom the gelatine.
Mix custard powder in quarter cup of cold milk.
Heat the remaining one cup of milk and add sugar. Add custard mixture and gelatine and stir till dissolved. Do not let it become very thick.
Take off the heat and leave to cool.
Pour this yellow mixture over the white layer. This step is to be done very slowly. Take in the ladle and pour. The white layer should have set fully and the yellow mixture has to be cooled to room temperature, otherwise both layers will get mixed.
Keep under refrigeration till we make the next layer.
For chocolate layer:
Let the gelatine bloom.
Mix chocolate, cocoa powder and sugar in milk and let it boil.
Add gelatine and stir. Take off the heat and leave to cool.
Pour slowly over the yellow layer and refrigerate.
Serve cold with fresh fruits or as you wish.

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