1

In a pot, combine milk, agar agar (1.5 tsp), crushed mishri (1 block), and vanilla extract. Whisk thoroughly, then switch on the flame.

2

Whisk and cook until the agar agar & mishri dissolve (about 10-15 mins).

3

Immediately pour the mixture into a greased mould (it starts setting as it cools) and allow it to cool to set quickly – creating the milk jelly.

4

Blend 1 large mango with 1/4 cup water until smooth.

5

In another pot, mix water (2.5 cups), agar agar (4 tsp), and crushed mishri (2 blocks). Whisk and cook until the agar agar dissolves (10-15 mins).

6

Once dissolved, add the blended mango puree (1.5 cups) to the pot of boiling agar. Whisk well and cook for 5 mins.

7

Check if the milk jelly has set by gently tapping on it and pulling the sides; it should come off easily.

8

Cut the milk jelly into cubes and dice 1 large mango into small pieces.

9

Layer the milk jelly cubes, mango pieces, and the cooked mango jelly in a greased mould.

10

Allow the jelly cake to set and serve chilled after 1-2 hours.

You can make it with coconut milk, for a great flavour, in which case dissolve agar in water and then add the coconut milk.

Agar agar sets at room temperature, we're refrigerating it to speed up the setting process for our mango jelly.

To create layers of different colours, pour each layer of agar liquid while it's still cooking to prevent premature setting. Add one layer, allow a thin layer to form, then pour the next.

When layering agar jellies, avoid waiting for each layer to fully set before adding the next to ensure they hold together and don't separate once set.

Best to have the jelly chilled. Enjoy!