In a mixer jar, add ½ cup (60g) cornflour, ½ cup (60g) milk powder, 1 cup (250g) sugar, ½ tsp vanilla essence, and ½ tsp yellow food color, then grind it well.

Your fruit custard premix is ready. Store it in an airtight container.

In a pan, add 1 liter of milk. Take 2-3 ladles of milk in a separate bowl. Bring the remaining milk to a boil over high heat.

Once the milk starts boiling, reduce the heat to medium. Stir occasionally and let it boil for 5 minutes.

Meanwhile, add 100g (¾ cup) of the fruit custard premix to the chilled milk and mix well until no lumps remain.

Add the prepared premix mixture to the boiling milk and mix well.

Stir continuously for about 8-9 minutes until the mixture thickens and coats the back of a spoon.

Turn off the heat and add ½ tsp cardamom powder. Let the mixture cool to room temperature.

Once cooled, add ¼ cup fresh malai and mix well.

Cover and refrigerate for 2 hours.

At the time of serving, add ½ cup chopped apple, ¼ cup black grapes, ¼ cup green grapes, ½ cup chopped chikoo, ½ cup chopped banana, and ¼ cup pomegranate seeds. Mix well.

Garnish with pistachio and almond slivers. Serve chilled.