Pan Custard

Ingredients

cream  200 ml
sugar  1 cup
gelatin 1 tsp
warm water  1/4 cup

to grind
pan 3-4
saunf/ fennel seeds  1 tsp
coconut  1 tbsp
gulkhand  2 tbsp
grind all together to a fine paste adding little water if needed

watermelon juice to serve
add some sugar syrup to watermelon juice if needed to sweeten it or you can add 1 tsp rose syrup

heat cream in a pan, add sugar, keep stirring, cook till sugar has melted, add ground paste, cook till it boils again for 2 minutes, add soaked gelatin, cook till it starts to thicken
put in greased individual moulds, keep in the fridge to set for 1-2 hours
to serve, remove from mould, keep in a small bowl, or deep plate, spread watermelon juice all around, serve at once.




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