SET THE JELLY

• Choose 3-4 jelly colors and flavours – Red, green, yellow, orange – have fun
• You can even choose to go with one. Totally up to your preference
• Set the jelly as per the package instructions
• While adding the boiling water, use about 25% lesser water than recommended
• We need the jelly to set firm
• Else, they will dissolve when added to the final mixture
• Once set, cut them into 1 inch cubes and set them aside in the refrigerator

GO NUTS!

• To begin with, soak the almonds and pista separately for 5-6 hours
• Peel the skin off and slice them into medium fine slivers
• You want to be able to get a nice crunchy bite, but not a big chunky piece
• Slice them fine after the custard mixture has cooled
• Else, the nuts will go dry and get discolored

FRUITS, FRUITS & FRUITS!

• Cocktail fruit tins work very well for this dish
• I prefer cocktail fruits as they are very crunchy and work brilliantly with custard based desserts
• Drain the excess sugar solution, else the dessert will get too sweet
• You can even add fresh seasonal fruits. The only rule is to use sweet fruits and avoid tart citrus fruits in the custard mixture
• If the cocktail fruits are very chunky, cut them up into smaller bits of your choice
• I prefer smaller bite sizes, as I want an explosion of flavors. But again, it is your personal taste
• Enjoy a mouthful of fruits, nuts, milk, falooda & jelly

FALOODA SEV

• Add required portion of the custard mixture & plain milk to a deep bottomed vessel
• As against only plain milk, cooking the falooda sev in the custard mixture soaks in all the wonderful goodness
• Add more milk than required, as it needs to have a kheer consistency
• Add the falooda sev and simmer it until cooked well
• Don’t overcook it. It has to have a nice bite to it
• Allow it cool & set aside

PREPARE THE EGGLESS CUSTARD MIXTURE

• In a deep thick bottomed pan, heat 2 liters of milk
• After it comes to a boil, add a tin of evaporated milk
• I like adding evaporated milk, as it imparts a lovely nutty flavor
• Evaporated milk substitutes: full milk cream or a mixture of 1.5 cups powdered milk and 1.25 cups of water (Source)
• Set the gas stove on medium high and simmer the milk until it slightly thickens
• Add  1.5 tablespoons of cornstarch into 5-6 tablespoons of cold milk. Mix well until no lumps and it is a smooth runny mixture
• Around 5 minutes into the thickening process, reduce the heat and gradually add in the cornstarch mixture – while stirring continuously
• Cook the mixture through.There should be no raw smell of the cornstarch
• Add (1/2 to 3/4th) tin of the condensed milk. Adjust the measure based on the sweetness level
• Remember, we are adding a lot of sugar laced elements later. Hence, the milk should taste mildly sweet
• Stir constantly
• Add kesar mixture to the milk
• As it is close to being done, add grated unsweetened khova or beaten, unsweetened rabri. Mix well
• The end consistency should be that of a light custard mixture
• Don’t make it too thick. It will further thicken as it cools

ASSEMBLY

• Once cooled, the custard mixture will turn thick and lumpy
• Whisk the mixture lightly until smooth
• This will ensure all the lumps are removed, and it forms a nice homogeneous mixture
• In a separate bowl, lightly beat fresh milk cream
• First, add the cream to the custard mixture
• Second, mix in 1-1.5 tsp of Kewra water (If you don’t have kewra water, then you could even replace it with roohafza or rose water )
• Third, add in the Falooda Sev, fruits, nuts, rasgulla/ chum-chums  into the eggless custard mixture. Stir well until combined
• Don’t add fruits while the custard mixture is still hot. The fruits will turn soft & soggy
• Finally, add jelly and combine it again. Don’t stir too much after you add in the jelly
• Transfer it to a wide serving bowl and let it set in the refrigerator for a couple of hours or overnight

GARNISH

• Just before service, garnish it with all the goodness
• Feel free to use nuts, rasgulla, jelly or fruits – as you wish
• You could even add dried rose petals to this custard dessert recipe

SERVING TIPS

• It is best served chilled
• If the custard has thickened too much, then just milk ( at room temperature) & stir well
• Voila, you have your decadent custard back
• Garnish it just before service
• Serve it in a big serving bowl. Keep small bowls beside it. The guests can choose their serving size
• Create elegant single servings using beautiful wine/martini glass
• Set up mini bite sized desserts using shot glass/tumblers/mini appetizer bowls

STORING TIPS

• Since it is a custard dessert recipe, it should always stay chilled
• Also, it has a limited shelf life of 3-4 days max
• Likewise, keep the jelly & fruits refrigerated