Jelly Slice | Lonumedhu

Jelly Slice


We Maldivians sure love our biscuit puddings and this recipe here is much like a biscuit pudding but with a layer of delicious jelly on top.

Preparing it is pretty simple. First you’ll have to make a biscuit base by crushing some biscuits and mixing it with butter. While the biscuit base chills in the fridge, you’ll be making the yummy middle layer by cooking together condensed milk, full cream milk and corn flour until thick. And finally, while the first two layers are chilling in the fridge, you’ll be preparing the jelly layer which is what delivers the actual oomph to this dessert.

In our recipe we’ve used Domo Cherry Flavor Jelly, which we got from one of our partners ADK General Trading. The cherry flavor lends a nice tartness to the dessert, cutting through the creamy middle layer and biscuit bottom. As for the jelly itself, we think it has a tender yet firm texture and the cherry flavor is sour-sweet and feels natural. You can use the Gannamart App to get the jelly or get in touch with ADK General Trading on their Viber hotline 736-3663.

Makes: 9 slices



  • 31 Marie biscuits
  • ¼ tsp. salt
  • ½ cup melted butter
  • 2/3 cup condensed milk
  • 1 1/3 cup full cream milk
  • 2 tbsp. corn flour
  • 1 packet Domo Cherry Flavor Jelly
  • 1 cup boiling water
  • 1 cup cold water



  1. Prepare a 7 inch square tray by lining it with baking paper (to line with baking paper, rub around a teaspoon of oil or butter on the bottom and sides of the tray, cut a sheet of baking paper a couple of inches larger than the tray and then press it in so that it sticks to the bottom and sides. You might have to fold the corners to make it fit properly. If it doesn’t fit properly there could be some seeping). The baking paper makes it easy for the pudding to be removed and sliced later on, but if you don’t have it, it’s alright if you skip it.
  2. Place the biscuits in your blender and process until you get fine crumbs.
  3. Add the biscuit crumbs and salt to a bowl and give it a good mix. Then add the melted butter and mix until well combined.
  4. Add the biscuit crumb mixture to the tray you prepared earlier. Firmly press the mixture into the bottom of the tray. You can use the back of a spoon or a bottom of a clean bottle for this.
  5. Place the tray in the fridge and keep it in there until the biscuit mixture feels cold and very firm. Ours was firm in around 45 minutes.
  6. While the biscuit mixture is chilling in the fridge, add the condensed milk, full cream milk and corn flour to a medium sized pot. Cook the mixture on medium heat while stirring continuously until the mixture thickens to the point that when you draw a line in it using a spoon, you can see the bottom of the pot briefly before it all comes together again. For us this took 12 minutes. We had to lower the heat towards the end as it started bubbling too rapidly.
  7. Remove the tray from the fridge and pour the milk mixture over the biscuit mixture. Make sure the biscuit mixture is firm before you do this as otherwise the milk mixture will seep through.
  8. Place the tray back in the fridge and leave it in there until the milk mixture is firm. For us this took around an hour. It’s important that you make sure this layer is firm before you proceed with the next step.
  9. Once you are sure that the milk mixture is firm, add the Domo Cherry Flavor Jelly crystals to a bowl along with the boiling water. Mix until fully combined and then add the cold water. Mix again.
  10. Remove the tray from the fridge and gently spoon the jelly liquid on top of the milk mixture. You might not need to use the whole jelly mixture depending on the depth of your tray. Ours were 3 inches deep and we got to use the whole thing.
  11. Place the tray back in the fridge and keep it in there until the jelly layer sets. For us this took around 2 hours.
  12. Once the jelly layer is set, slice and serve.
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