1. Cream – 2 cups
  2. Milk maid ( sweetened condensed milk ) – ½ tin + 1/4 tin
  3. whipping cream – 1 cup
  4. Rusks – 1 packet
  5. Coffee powder – 4 tsp
  6. Hot water – 1 1/2   cup
  7. Sugar – 3 tsp


  1. Beat cream and 1/2 tin milk maid  in a bowl until it is thick.
  2. Dissolve 3 tsp coffee powder in 1 cup of hot water, dissolve 3 tsp sugar. Keep aside.
  3. Dip rusks quickly in coffee and arrange them in one layer at the bottom of a 10×8 inch dish.
  4. Spread half of the  cream, milk maid mixture on the top.
  5. Again spread a layer of rusks dipped in coffee on the top of the mixture. Pour the remaining  cream mixture ( cream + milk maid ) on the top. Keep in the fridge ( not in the freezer), Let the rusks set completely and absorb all the cream mixture.( rusks may start floating slightly).
  6. Beat whipping cream with 1/4 tin milk maid,  pour this cream mixture on the top evenly.
  7. Sprinkle some coffee powder – you may use a sieve for uniform spreading.
  8. Again keep in the fridge for a few hours or for a day. ( It will bemore tasty next day)

cut into  pieces and serve

You may use any biscuits ( preferably square/ rectangular  shaped biscuits, instead of rusk.


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