In a small bowl add the custard powder to milk and dissolve till the custard powder combines with milk into a smooth pasty liquid without any lumps. Keep aside.[This step should be done with out keeping in stove]
Keeping in low flame, heat the custard milk.
Stir slowly, well and continuosly.
The mixture gets thickened very fast so be very careful.
Stir for 2-3 mins, switch off and cool down.
The consistency is little thicker, but still should be in flowing consistency.
Method for layering the cake:
Take a square plate/tin and layer the base of the plate with biscuits dipped in coffee decotion.
Above the first layer, spread a generous spoon of prepared custard then layer another set of biscuits dipped in coffee decotion.
Repeat this with another layer then alternatively stack up with biscuits and custard.
Build 3-4 layers repeating the same process.
Then grate chocolate over the top layer of biscuits, covering up the whole cake.
Refrigerate for a few hours (about 4 hrs).
Remove from the fridge about 5-10 minutes before serving.
Cut into desired squares/pieces and serve immediately.
Build about 3-4 layers, not beyond that, as it will not hold the shape making it hard to cut into desired shapes. If you are not familiar with making filter coffee decoction, here`s what you must do: Take 1/4 cup of hot water, add 1.5 tsp of instant coffee powder and mix well. Use this in place of coffee decoction to dip the biscuits. Works almost like filter decotion.
Ingredients: 5 tbsp - vanilla flavoured custard powder
3 cups - milk
Sugar as required (about 4 tsp)
1 packet - salt biscuits
2 tbsp - coffee decoction [optional but recommended]
Chocolate - as required to cover the whole layer (1 small bar will do)