Diplomat Pudding

Diplomat Pudding

Ingridents

1 tsp Kishmish (raisins)

1 tsp Kaju ( cashewnuts)

1 tsp walnuts

4 tsp heaped gelatine

Or

1 packet China grass - Cut into bits

5 cups milk, 1/2 cup Sugar

5 tsp pineapple custard powder

A few grapes or tinned cherries

1 apple or any seasonal fruit like mangoes- Cut into tiny cubes

1 tsp pineapple essence

1 small packets glucose biscuit

1 tsp coffee

1. Dissolve custard in 1/2 cup milk. Keep aside. Heat 9/2 cups milk. Add sugar. Boil.
2. Add custard powder, stirring continuously. Cool for 4-5 minutes till a thin custard is ready and it coats the back of the spoon. Keep custard aside.
3. Dissolve gelatine in 1/2 cup water or China grass in 3/2 cups water by heating on slow fire, in heavy bottomed pan. Do not let it Boil.  Add gelatine or strain China grass into the custard, stirring continuously. Mix well.
4. Add 1 tsp pineapple essence to the custard. Keep the custard aside.
5. In a transparent  serving dish spread dry fruits. Pour half of the custard over it. 
6. Freeze for 15-20 minutes till set. Keep the remaining half in the freezer till thick. (15 20 minutes). Do not let it set.
7. Boil 1/2 cup water with 1 tsp sugar and 1 tsp coffee to prepare black coffee.
8. Dip biscuits in hot black coffee for a second, so that they become slightly soft and arrange over the set custard. Freeze for 15 minutes and then press the biscuits gently.
9. Beat the left over thick custard, pour over the biscuits. Freeze till set.
10. Spread neatly cut fresh fruits over it. Keep in the fridge. Return to the freezer 15 minutes before serving.