Ingredients
- Red jelly 1 packet
- Green jelly 1 packet
- Plain biscuit 2 packets
- Butter 200 gm
- Dry fruit 1 cup
- Olpers Cream 1 cup
- For Custard:
- Custard powder 1 cup
- Milk 1 kg (cold)
- Sugar 1 cup
- Cream 1 cup
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Cooking Directions
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For Jelly: Heat 1 1/2 cup water in two separate pans and stir in the green and red jelly respectively until all the granules have dissolved.
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For Custard: Dissolve custard powder in 1 cup cold milk.
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Now heat the remaining milk in saucepan.
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Dissolve the sugar. Then add cream.
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When the milk starts boiling, stir in the dissolved custard powder.
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When the milk thickens turn the flame off.
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In a chopper add plain biscuits and 180 gm of butter.
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When a smooth consistency is reached.
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Now line a baking tray with butter paper and grease the sides.
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Set the biscuit crust on the bottom of the tray.
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Now pour the custard on top.
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Lastly add the green jelly and freeze the cake until set.
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Take the cake out and pour the red jelly on top.
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Again freeze till the jelly sets.
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Top with cream and dry fruits then serve.
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