Mix 1 cup milk, 2 tbsp sugar, a pinch of salt and 1 tbsp vanilla custard powder in a cup. Stir, let the sugar melt & remove the custard powder lumps.

To make the custard, heat a pan. Add the custard mixture, stir continuously and let it cook. Once cooked, remove from flame & let it cool.

To make tortillas, mix 1 cup wheat flour, 1 tbsp oil, a pinch of salt and water to make a thick dough. Divide the dough in two balls.

Spread wheat flour on a flat surface & use a rolling pin to roll the balls into a medium size tortillas.

Heat up a tava & cook the tortillas from both the sides.

Mix 1 tbsp powdered sugar & 1/2 tsp of cinnamon powder in a bowl. Apply 1 tsp butter on the tortilla & sprinkle the powdered sugar-cinnamon powder mixture.

Take a flat bowl. Place the tortilla in the bowl and bake in pre-heated oven at 200 degrees for 15-20 minutes till the tortillas are crisp. Remove & keep aside.

For the dressing, mix 2 tbsp honey, 2 tbsp raspberry juice, 1 tsp ginger juice, salt as per taste, 2 chopped green chilies, 1 tbsp lemon juice, 1/2 tsp cinnamon powder, 1/2 tsp black pepper powder, 2 tbsp olive oil in a bowl.

For making the green salad, mix 9-10 green grapes, 1 cup chopped spring onions, 1 tbsp mint leaves, 1 cup chopped spinach leaves, 2 chopped java apples (jam fruit), 1 chopped amla, 5-6 raw cranberries (karonda), 1 kiwi slices in a bowl. Add the dressing and mix well.

For serving, place the green salad in the tortilla, add on the custard (using a piping bag), place a mint leaf and serve.