Gulkand Fruit Oat Custard

Finely powder the oats in a small mixer jar, grinding it as finely as possible. Mix the powder in 1/2 cup warm milk and let it soak for 10 to 15 minutes.

Heat milk in a thick bottomed pan. Stir in cardamom powder into the milk.

Take a sieve, add the soaked oats to the boiling milk by straining it through the sieve whisking and pressing well, keep stirring the milk in between.

Check the consistency of the milk. If the mixture is overly thick, add some more milk. If it's thin keep some more oats powder ready to be strained into the milk. (Remember the custard will further thicken on cooling.)

Mix in rose water, pink colour (optional) or some beetroot juice for some pink colour. Allow the custard to cool down before adding fruits.

To assemble and serve the custard, you can directly mix the fruits into the cold custard sauce and serve. (Try something fancy when it's a special occasion.)

Chop all the different fruits and keep aside. Start layering the fruits, with a rainbow theme in mind, I placed the dark colored grapes at the bottom, followed by green grapes, orange wedges and pomegranate seeds.

After layering the fruits, freeze them for around half an hour. You can add store brought red jelly to top the fruit layer, this way the custard and fruits zone will remain separate when you serve them.

The jelly layer can be kept thick or as a very thin layer covering the fruits, you can also coat the walls of the glass with unset jelly to give a splashy effect.

Once all the layers are set, just before serving pour chilled custard and garnish with sliced almonds or any dry fruit of choice.

Gently dip the spoon into the creamy sauce, pierce through the jelly layer, scoop out a layer of fruits to enjoy this beautiful looking dessert!