Eggless Fruit & Nut Custard

Serves: 5-6

Roasted Nuts: Cashews, Almonds, Pistachios	4-5 pcs or as required
Dry Fruits: Figs & Grapes	As required
Mixed Fruits: Banana, Grapes, Pineapple, Strawberry, Apples	1 bowl

In a deep Pan add milk and heat in medium flame stirring occasionally till it boils.
As the milk boils add 4 tsp of cornflour to a cup and add milk, mix it well to make it a lump free smooth liquid.
Add condensed milk to the boiling milk and stir well for a minute till it gets well incorporated into the milk.
Now add the cornflour mix to the milk and stir continuously so that there are no lumps formed.
You can add turmeric powder or food colouring or ignore both.
Add vanilla extract and continue to stir the custard continuously for 3-4 minutes. The consistency of the milk would start to thicken as you add the cornflour mix.
After 3-4 minutes turn of the flame and cool it completely. Refrigerate the same for a minimum of 3 hours.
After 3 hours the custard would have thickened even more.
Now for the layering, roast and chop the nuts.
Cut fruits, mix them together and chill it alongside the custard.
Layer the Nuts, Dry fruits, Fruits & the custard in a serving cup and serve it chill.

For Desi flavoured custard, replace the vanilla extract with powdered cardamom and food colour with saffron strands. Follow the same method of preparation.
Use any seasonal fruit of your choice, and make sure they are ripe and sweet.
You can also use dried mangoes, dates, berries, hazelnuts, groundnuts etc.