Halwai December 5, 2020


• 6 – 1 cm thick slices of cake (sponge/Madeira/chocolate chip)
• 200 ml – vanilla custard (could be ready-made)
• 150 ml – whole Milk
• 150 ml – double Cream
• 1.5 cups – Sugar
• 1 tsp – vanilla essence
• 1 tsp – baking soda
• 3 tbsp – brandy or dark rum
• A sheet of greaseproof (or butter) paper
• 6 – glass tumblers or wine glasses to serve


  1. Cut the cake slices in discs or any other shape you like to fit the bottom of the glass or tumbler. Place a slice at the bottom of each glass.
  2. Mix the brandy or rum to 5 tbsps of hot water and drizzle on the cake slices.
  3. Heat the milk and bring to boil.
  4. In a separate hot pan (on low heat), pour 1 cup sugar and stir continuously until the sugar has melted and is golden brown.
  5. Pour half the sugar in the hot milk and stir to form a caramel sauce.
  6. When this mix is smooth, set aside and let it cool.
  7. Return the pan with the rest of the melted sugar on low heat.
  8. If the sugar has started to solidify, wait for it to melt again, stirring it constantly.
  9. As soon as the sugar has melted and is hot, add the baking soda, stir and turn the heat off.
  10. The sugar will bubble – pour it out on a greaseproof paper or a greased plate and let it cool down.
  11. For the whipped cream, add half cup of sugar and vanilla essence to the double cream and whisk until it forms soft peaks.
  12. Divide the caramel sauce (when cooled) into six parts and pour it on the cake base in the glasses.
  13. Coarsely grind the toffee (soda -sugar mix) when it has cooled down.
  14. You can use a pestle and mortar.
  15. In chilled custard, add the toffee, leaving aside 3-4 tbsps for garnish.
  16. Pour the custard over the caramel sauce in the glasses forming another layer.
  17. Top the glasses with the whipped cream and sprinkle with the toffee.
  18. Chill and serve cold.

Recipe courtesy of Mitali Majumdar