Ingredients:
2.5 Cups Milk
7 - 8 tbsp Corn flour
2 tbsp Cocoa or 3 - 4 tbsp Drinking Chocolate Powder
e Cup Sugar
Whipped Cream to decorate
Method:
Combine Sugar, Corn flour and Cocoa in a bowl. Stir in a little Milk to make a paste. Put remaining Milk in a saucepan and bring it to boil.
Remove pan from fire and add Corn flour paste stirring constantly. Again place on low heat and cook for a minute till mixture is thick and smooth. Rinse a jelly mould with cold water.
Pour Chocolate mixture in the mould and leave to set in the refrigerator for 2 to 3 hours. Remove from mould and decorate with whipped cream. Garnish with nuts and serve.
2.5 Cups Milk
7 - 8 tbsp Corn flour
2 tbsp Cocoa or 3 - 4 tbsp Drinking Chocolate Powder
e Cup Sugar
Whipped Cream to decorate
Method:
Combine Sugar, Corn flour and Cocoa in a bowl. Stir in a little Milk to make a paste. Put remaining Milk in a saucepan and bring it to boil.
Remove pan from fire and add Corn flour paste stirring constantly. Again place on low heat and cook for a minute till mixture is thick and smooth. Rinse a jelly mould with cold water.
Pour Chocolate mixture in the mould and leave to set in the refrigerator for 2 to 3 hours. Remove from mould and decorate with whipped cream. Garnish with nuts and serve.
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