Ingredients:

• 1/2 tin – condensed Milk
• 4 cups – water
• 8 tbsp – instant coffee
• 4 tbsp – Sugar
• 4 tbsp – gelatine

Method:

1. Soak gelatine in 1 cup of water, and dissolve by double boiling.
2. Dissolve coffee powder in the remaining 3 cups of hot water.
3. Divide this coffee solution into 2 portions.
4. Add half the dissolved gelatine and the sugar to one portion to make a black coffee jelly. Set aside.
5. Add condensed milk to the other portion of coffee along with the remaining gelatine. Mix well to get milk coffee jelly.
6. In a small loaf tin pour 1/2 inch layer of black coffee jelly. Keep in the freezer to set.
7. Then pour a 1/2 inch layer of milk coffee jelly over the set-black coffee jelly. Keep in the freezer again till set.
8. Similarly, alternate layers until all the jelly is used.
9. Freeze until set.
10. Dip loaf tin in hot water to loosen jelly.
11. Invert over a plate to unmould.
12. Cut into slices and serve chilled.

Recipe courtesy of Chitra Singh