1 tbsp - Cherries chopped just for garnishing (optional)
Mix custard powder in 1/4 cup milk, mix well and keep aside.
Heat the remaining milk with sugar, bring it to a boil and then add the custard powder-milk mixture to it. Stir continuously so that no lumps are formed. This will thicken up soon so keep stirring.
When the mixture starts bubbling and looks thick, switch off the stove. Allow it to cool down completely.
Now to assemble, in a glass, alternate a tbsp of prepared vanilla custard with a tbsp of mango pulp till it reaches the brim.
Add chopped cherries on top.
Refrigerate for an hour and serve chilled.
Recipe and Image courtesy: Sharmis Passions
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.