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

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

transfer the custard mixture into large kadai.

stir continuously, and cook on medium flame.

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

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

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

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

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

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

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

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

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

stir gently without damaging the pieces.

fry until the custard turns golden brown and crisp.

drain off the pieces to absorb excess oil.

finally, enjoy fried milk custard with chocolate sauce.