Coffee pudding

Coffee pudding - Vidya Pai

Ingredients :½ tin Sweetened Condensed Milk (Milkmaid)
4 regular teacups Water
8 tbsps. Instant Coffee
4 tbsps. Sugar
4 tbsps. Unflavored Gelatin

Garnishing :Whipped Cream & Cherries (optional)

Method :

Soak gelatin in one cup water.
Dissolve by heating over a pan of hot water or in a double boiler.
Dissolve coffee powder in the remaining three cups of hot water. Divide the coffee liquor into two equal portions.
Add half of the dissolved gelatin and sugar to one portion.
Keep aside this black coffee jelly.
Add sweetened condensed milk to the other portion of coffee along with the remaining gelatin. Mix well to get milk coffee jelly mixture.
In a small loaf tin pour 1/2 inch layer of black coffee jelly & chill until set.
Then pour a ½ inch layer of milk coffee jelly over the set black coffee jelly. Chill in the fridge again.
Stir each of the jelly well before layering.
Similarly, alternate layers until both the jelly is used up. Chill until set.
Dip loaf tin in hot water to loosen the coffee pudding. Invert & unmould gently onto a plate.
Cut into sufficiently thick slices. Serve chilled with whipped cream & decorate with cherries if desired