ADD CUSTARD

firstly, in a large bowl take ¾ cup custard powder, ½ cup sugar, and 3 cup milk.

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WHISK

whisk and mix well until sugar melts and cornflour is well combined without any lumps.

2

ADD CUSTARD MIXTURE

transfer the custard mixture into large kadai.

3

STIR CONTINUOUSLY

stir continuously, and cook on medium flame.

4

KEEP COOKING

keep cooking until the mixture thickens and starts to turn glossy.

5

PASTE CONSISTENCY

once the mixture turns to paste consistency, transfer the mixture to a tray.

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TRANSFER TO TRAY

make sure to line the tray with baking paper to prevent it from sticking.

7

REFRIGERATE 2 HOURS

level up uniformly, and refrigerate for 2 hours or until it sets completely.

8

CUT PIECES

after 2 hours, the custard has set well and is ready to cut into pieces. keep aside.

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MAIDA SLURRY

in a bowl take ½ cup maida, ¼ cup cornflour, and prepare a smooth slurry.

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DIP IN SLURRY

dip the custard cube into a slurry and then roll in breadcrumbs.

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DOUBLE COATING

double coat the custard piece to prevent it from melting while frying.

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DEEP FRY

now deep fry in hot oil, keeping the flame on medium.

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STIR GENTLY

stir gently without damaging the pieces.

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GOLDEN BROWN

fry until the custard turns golden brown and crisp.

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DRAIN OFF

drain off the pieces to absorb excess oil.

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FRIED MILK READY

finally, enjoy fried milk custard with chocolate sauce.

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