Prepare jelly according to packet instructions – take the jelly mix and concentrate in a clean, dry bowl. Mix well.

Boil 400 ml water, cool for a minute and pour over the jelly powder. Mix well, ensuring no lumps.

Pour the jelly till half in 5 glasses or cups and allow to set at room temperature – it takes about 45 minutes.

Meanwhile, heat a little oil in a pan and fry the cashews till they turn golden brown in colour. Remove and set aside.

Mix 4 tbsp of vanilla custard powder with 3 tbsp of cold milk (taken from 500ml milk) in a bowl and keep aside. Boil the remaining milk in a milk pan.

Then mix in 3 tbsp sugar. Stir till the sugar dissolves completely.

Add the custard paste slowly to the boiling milk and stir continuously to prevent the custard from getting burnt. Simmer on a low flame till the custard turns smooth and thick. Turn off the flame and cool the custard for 1-2 minutes.

Pour the prepared custard over the half-filled jelly cups. Allow to cool completely and refrigerate for a minimum of 2 hours.

Just before serving, remove the jelly custard up from the refrigerator and sprinkle roasted cashew slivers over the top.

Serve layered raspberry jelly with vanilla custard chilled as a dessert.