2 cups milk
1/4 cup cornflour
1/2 cup sugar
1 tbsp coffee powder
Take 1/2 cup of milk and add cornflour to it. Whisk to make a slurry until no lumps remain. Keep it aside.
In a saucepan set over medium heat, spread the sugar evenly and caramelise it till you achieve a golden amber colour. Do the stir the pan till the sugar melts completely.
Once the sugar is caramelised add warm milk and mix it properly. Keep mixing it continuously on low heat until it melts again and you achieve a smooth mixture.
Then add in coffee powder followed by cornflour slurry and keep whisking it continuously until the mixture starts to thicken.
Once the mixture thickens, take it off the heat and pour it into a slightly greased mould.
Set it in the refrigerator for 2-3 hours or till it sets completely.
Once it sets completely, carefully demould it. Dust with cocoa powder and serve.