Ingredients Milk - 500 ml or 1 packet Custard powder - 2 heaped tbsp. Gelatin - 2 unheaped tbsp. Sugar - 5 to 6 tbsp. Fresh cream (Amul) - 180 ml Cocoa powder - 1 heaped tbsp. Coffee powder (Bru/Nescafe) - 1 tsp. Vanilla essence - 1 tsp. Procedure Dissolve 2 unheaped tbsp. gelatin in 1/4 cup of cold water and keep it aside. Mix 2 tbsp. custard powder in 3/4th cup of milk. Mix well Bring rest of the milk to boil. As the milk begins to boil, add about 5 - 6 tbsp. sugar and mix well. It might taste too sweet, but don't worry, the sugar will balance out once you add the rest of the ingredients. Reduce to low flame and do not let the boiling milk overflow. Now slowly pour the custard mix to the boiling milk while stirring continuously. Do not dump the custard mix in one go into the boiling milk. Stir the custard base until it gets thick (around the consistency of dosa dough). If everything so far had gone fine, it will take only little time for the custard