Mix custard powder with 1/4 cup milk and keep aside.
Heat the remaining milk and sugar. When it starts boiling, add the custard powder and milk mixture to it and stir continuously. Once it gets to a thick consistency, without any lumps, add cardamom powder to it.
Allow it to cool completely.
Now take a small cup, arrange the ingredients in layers - with papaya pulp being the first layer, then add a layer of custard, then sprinkle some chopped almonds, layer the chopped papaya over it, and lastly sprinkle some chopped almonds and cherries on top.
Refrigerate the verrines for at least an hour and serve chilled.
Recipe courtesy: Pachanti
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.