This fruit custard with jelly | layered jelly and custard is a delicious dessert, that is so easy to whip up and requires no fancy ingredients! Treat your guests with this simple yet impressive dessert!
I have such fond memories of Fruit custard with jelly ! This dessert was a regular affair at my place, my mom made this mostly on Sunday’s to treat us something sweet after a scrumptious meal 🙂 My sister was never fond of custard, so I always ended up having her share !!
I served this dessert as jelly custard cups because it does look fancy. Another way of serving it is to place the custard and set jelly in separate bowls. You could mix the chopped fruits in the custard and let it chill, or serve the fruits separately too. And let your guests take as much custard and jelly as they want.
- ENJOYED THIS FRUIT CUSTARD WITH JELLY? THEN YOU MUST ALSO TRY THESE SIMILAR DESSERT RECIPES
- HOW TO MAKE FRUIT CUSTARD WITH JELLY | LAYERED JELLY AND CUSTARD | JELLY CUSTARD?
- Fruit Custard With Jelly | Layered Jelly & Custard
ENJOYED THIS FRUIT CUSTARD WITH JELLY? THEN YOU MUST ALSO TRY THESE SIMILAR DESSERT RECIPES
- Mango Parfait
- No cook banana pudding parfait
HOW TO MAKE FRUIT CUSTARD WITH JELLY | LAYERED JELLY AND CUSTARD | JELLY CUSTARD?
Fruit Custard With Jelly | Layered Jelly & Custard
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 2 cups whole milk
- 3 tbsp custard powder, vanilla flavor, or any other flavor of your choice
- 3 to 4 tbsp sugar or as per desired sweetness
- 1 Jell dessert packet
- 1.5 cups of chopped assorted fruits, I used mixed berries, grapes & kiwis
Instructions
- Prepare Jelly as per package instructions. Keep it aside to set. Once it is lukewarm, pour about 1/4 cup in serving glasses or bowl. Leave it to set completely in the refrigerator.
- To prepare the custard: Dissolve the custard powder in about 1/4 cup of milk (room temperature/cold), mix well to form a smooth paste. Set aside. Boil in the remaining milk along with the sugar in a saucepan. Add the prepared custard paste in the boiling milk and heat further for 2-3 minutes, stirring continuously. To avoid the skin on top of the custard, place a cling wrap on the surface of the custard before it sets. Refrigerate it until further use.
- To assemble: pour about 3 tablespoons of the custard over the set jelly, top with some chopped fruits.
Post updated with new pics.
I hope you enjoyed this simple vanilla custard with jelly , presented in a fancy way!
I would love to hear from you if you try it out! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on,
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Fruit Custard With Jelly | Layered Jelly & Custard
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 2 cups whole milk
- 3 tbsp custard powder, vanilla flavor, or any other flavor of your choice
- 3 to 4 tbsp sugar or as per desired sweetness
- 1 Jell dessert packet
- 1.5 cups of chopped assorted fruits, I used mixed berries, grapes & kiwis
Instructions
- Prepare Jelly as per package instructions. Keep it aside to set. Once it is lukewarm, pour about 1/4 cup in serving glasses or bowl. Leave it to set completely in the refrigerator.
- To prepare the custard: Dissolve the custard powder in about 1/4 cup of milk (room temperature/cold), mix well to form a smooth paste. Set aside. Boil in the remaining milk along with the sugar in a saucepan. Add the prepared custard paste in the boiling milk and heat further for 2-3 minutes, stirring continuously. To avoid the skin on top of the custard, place a cling wrap on the surface of the custard before it sets. Refrigerate it until further use.
- To assemble: pour about 3 tablespoons of the custard over the set jelly, top with some chopped fruits.
This Goan Chana Ros | Goan chana masala is a scrummy vegan and gluten-free dish. Chonya, Chanya or Chone means dried white peas in Konkani. You can use the yellow and green varieties too. Although you need to plan ahead, since the peas require to be soaked, it is still super simple to put together.
This Goan chana ros recipe calls for a ground paste of freshly grated coconut and roasted whole spices. I’m sharing my Mum-in-law’s recipe for this wonderful vegetarian delight. Her recipe is a rather quick one.
Since I don’t find dried peas here, I’ve used chickpeas, which works well too.
- YOU MAY ALSO ENJOY
- STEP BY STEP INSTRUCTIONS TO MAKE GOAN CHANA ROS | GOAN CHANA MASALA | CHANYA ROS
- HOW TO MAKE GOAN CHANA ROS | CHONYA ROS | GOAN CHANA MASALA?
- Goan Chana Ros | Goan Chana masala | Goan white peas curry
YOU MAY ALSO ENJOY
- Goan Mixed bhaji (patal potato bhaji and patal peas bhaji)
STEP BY STEP INSTRUCTIONS TO MAKE GOAN CHANA ROS | GOAN CHANA MASALA | CHANYA ROS
1.Rinse the chickpeas with water, then soak it in about 3 cups of water overnight.
2.Next morning, drain the water and rinse the chickpeas once again. Pressure cook the chickpeas with a little salt on medium heat, for about 7- 10 whistles or until done, It should be soft when you try to mash it with your fingers. (Skip if using canned ones)
3.Heat oil in deep bottomed pan/ kadai, saute the onions until they are translucent and caramelized.
4.Let the sauteed onions cool. Now in your electric mixer/grinder, make a smooth paste of these onions with coconut, cilantro, garam masala, and fennel seeds, using water ( little more than 1/4 cup of water).
5.Heat oil in a deep bottomed pan on medium-low heat, add mustard seeds, Once they splutter add curry leaves and green chillies if using.
6.Immediately add the above ground paste, and saute for about 5 minutes until the masala oozes out oil.
7.Now add the chopped tomatoes, and cook for another 5 minutes until the tomatoes are mushy.
8.Add the boiled chickpeas, and coat it gently with the masala mixture.
9.Rinse the grinder jar with about 1 and 1/2 cup of the chickpeas stock water, (add water if using canned ones) and add it to the pan. Crank up the heat to high, give everything a good stir, add more salt if required( since salt is already added whilst pressure cooking the chickpeas, so add accordingly) let it come to a boil, then reduce the heat to low , and let it simmer and thicken to achieve the desired thickness of the gravy (about 10 minutes).
10.Serve with hot steamed rice/pulao/chapati or any flatbread.
HOW TO MAKE GOAN CHANA ROS | CHONYA ROS | GOAN CHANA MASALA?
Goan Chana Ros | Goan Chana masala | Goan white peas curry
Ingredients1x2x3x
- 1 cup dried white peas or chickpeas, or 15.5 once canned garbanzo beans
To be ground to a smooth paste
- 1 onion, sliced (About 1& 1/2 cup)
- 1/4 cup cilantro/coriander leaves
- 1 tbsp garam masala
- 1/4 tsp fennel seeds
- 1/2 cup freshly grated coconut
Other ingredients
- 3 tbsp oil
- 1 tsp mustard seeds
- a few curry leaves
- 1 medium tomato, chopped
- 2-3 green chillies, optional
- salt, to taste
Instructions
- Rinse the chickpeas with water, then soak it in about 3 cups of water overnight.
- Next morning, drain the water and rinse the chickpeas once again. Pressure cook the chickpeas with a little salt on medium heat, for about 7- 10 whistles or until done, It should be soft when you try to mash it with your fingers.( Skip if using canned ones)
- Heat oil in deep bottomed pan/kadai, saute the onions until they are translucent and caramelized.
- Let the sauteed onions cool. Now in your electric mixer/grinder, make a smooth paste of these onions with coconut, cilantro, garam masala, and fennel seeds, using water (little more than 1/4 cup of water).
- Heat oil in a deep bottomed pan on medium-low heat, add mustard seeds, Once they splutter add curry leaves and green chillies if using.
- Immediately add the above ground paste, and saute for about 5 minutes until the masala oozes out oil.
- Now add the chopped tomatoes, and cook for another 5 minutes until the tomatoes are mushy.
- Add the boiled chickpeas, and coat it gently with the masala mixture.
- Rinse the grinder jar with about 1 and 1/2 cup of the chickpeas stock water, (add water if using canned ones) and add it to the pan. Crank up the heat to high, give everything a good stir, add more salt if required (since salt is already added whilst pressure cooking the chickpeas, so add accordingly) let it come to a boil, then reduce the heat to low , and let it simmer and thicken to achieve the desired thickness of the gravy (about 10 minutes)
- Serve with hot steamed rice/pulao/ chapati or any flatbread.
I would love to hear from you! Please feel free to write to me about your suggestions or feedback at aromaticessence77@gmail.com.
You can also follow me on :
Regards,
Freda
