firstly, in a mixi take 200 grams parleg biscuit and blend to a fine powder.

blend to a fine powder by pulsing. you can use biscuit of your choice.

transfer the biscuit powder to a large bowl

add 2 tbsp cocoa powder, 1 tsp vanilla extract and 3 tbsp butter.

mix well making sure everything is well combined.

form a crumbly mud-like texture. biscuit crumbs are ready, keep aside.

in a large kadai take 3 cup milk and ¼ cup custard powder.

mix well making sure there are no lumps.

once the custard powder is well combined add ¼ cup sugar.

continue to cook until the mixture starts to thicken.

the mixture must turn to a smooth silky texture. eggless custard is ready.

firstly, in a small cup take 2 tbsp of biscuit crumbs.

using a small glass or spoon press tight making sure there are no gaps.

pour in prepared custard to ¾ of the cup.

cover and refrigerate for 30 minutes or until the custard sets.

firstly, in a small bowl take 200 grams chocolate chips and pour 100 grams hot thickened cream.

mix well until the chocolate melts completely.

the mixture has to turn silky smooth consistency. if there are bits of chocolate you can melt using the microwave or using double boiler method.

chocolate ganache is ready. cool it slightly.

after the custard layer has set, pour the ganache over it.

refrigerate for at least 30 minutes before serving.

finally, eggless biscuit pudding is ready to enjoy.