Thai coconut milk 1/2 cup, agar agar powder no flavor 5 to 6 tblspoon, walnut, cashew, almonds , pistachio half dry roast and other half for making puree, other half to garnish, high fat milk 1 and 1/2 cup, half n half milk 1 and 1/2cup, mango pulp puree 2 tblespoon with 1 tblespoon liquid whipping cream, cornstarch, chocolate sauce, blueberry a handful few for garnishing and rest to make jam with whipping liquid cream and batasha, batasha, sugar, 1 tblespoon coffee powder mixed with whipping cream, 1 tblespoon cocoa powder mixed with whipping cream,sugar, dark chocolate kit kat, pineapple head, elaichi, cloves, wafers, mango slices, saboo dana soaked for 8 hrs and paste hslf tblespoon, condensed milk 2 to 3 tblespoon.
Directions
In mixture grinder make puree of nuts with 2 tblespoon coconut milk, other dry roasted nuts make puree with both quantity 1/2 cup milk mix both milk with elaichi, cloves add batasha, condensed milk, in bowel mix agar agar powder with water stir well so that no lumps remain and keep aside for 15 mins .Take a pan boil milk once milk starts boiling add coconut milk ,nuts mixed milk stir well not the condensed milk mixture in low flame, after milk gets less add agar agar powder with 1 tblespoon cornstarch stir it well for few min now add other nuts mixture and cook once milk gets thickened. Keep aside In other pan take blue berry puree with whipping cream add batasha, sugar dry it like jam.In glass pour thai coconut milk mixture then mango milk puree, nuts, then pour blue berry jam, saboo dana paste, coffee milk, cocoa milk, chocolate sauce, mango slices, wafer and garnish with coconut tree snd coconut, batasha, vermicilli roasted.
