1In a heavy bottom saucepan, heat milk,coconut milk, fresh cream and sugar on very low flame.
2Keep stirring. Let it boil. Keep the flame low.
3Mix corn flour with 2 tbsp of water without any lumps.
4Add this to the milk mixture.
6Let it thicken.
7Turn off the heat. Place the saucepan into a bowl of ice cold water.
8Let it cool.Pass the custard through a strainer.
9Refrigerate it for 30 minutes.
10In another heavy bottom saucepan, heat jaggery and 3 tbsp water on low flame.
11Let it boil until the liquid is deep golden brown in colour.
12Add 1-2 tbsp of water if the consistency is too stiff.
13Now add coconut powder.
14Keep stirring. Keep the flame low.
15Turn off the heat after 2-3 minutes.
16Let it cool very well.
17Using a electric mixer, beat this mixture until soft and creamy in texture.Add 1 tbsp water if required. The consistency should neither be too runny nor stiff.
18Now whip 1 cup of dairy based whipping cream until stiff.
19Take the custard out of the refrigerator. Whip it lightly using a whip or hand mixer.
20Mix whipped cream, custard and jaggery mixture well using a hand mixer.
21Transfer it to the preferred container.
22Cling wrap it tightly.Cover it with parchment sheet.
23Refrigerate it for 8-10 hrs or overnight.