Ingredients
• Vanilla Custard powder 3 tablespoons
• Milk 2 cups
• Kaju katli 4-5
• Small gulab jamuns 6
• Small rasogullas 6
• Besan Laddoos 2
• Kesri pedas,halved 4
• Pomegranate pearls 2 tablespoons
Method
Mix milk and custard powder in a bowl. Pour into a deep pan and cook, stirring continuously. Cut the kaju katlis into small pieces and add it to the custard along with gulab jamuns and rasgullas. Crumble the besan laddoos and add. Cook till the custard thickens to the desired consistency. Place a peda in each of the stemmed glasses. Pour the custard over. Garnish with pomegranate pearls. Serve it hot or cold.
• Vanilla Custard powder 3 tablespoons
• Milk 2 cups
• Kaju katli 4-5
• Small gulab jamuns 6
• Small rasogullas 6
• Besan Laddoos 2
• Kesri pedas,halved 4
• Pomegranate pearls 2 tablespoons
Method
Mix milk and custard powder in a bowl. Pour into a deep pan and cook, stirring continuously. Cut the kaju katlis into small pieces and add it to the custard along with gulab jamuns and rasgullas. Crumble the besan laddoos and add. Cook till the custard thickens to the desired consistency. Place a peda in each of the stemmed glasses. Pour the custard over. Garnish with pomegranate pearls. Serve it hot or cold.
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