1) In a Meyer Forgestone saucepan, heat 200 ml of milk and bring it to a boil.
2) Take a spoonful of this hot milk and dissolve the custard powder in it and add this custard concentrate to the milk pot while stirring continuously.
3) Take the custard off the heat and mix in the rose syrup to get a light pink custard.
4) Add the chia seeds to this custard and let the custard rest in the fridge till the seeds are soft and you are left with thick pudding-like custard.
5) In the mean time bring the remaining milk to a boil and add 3/4 cups of sugar to the boiling milk and dissolve it in.
6) Keep the sweetened milk aside and keep a Circulon Origins saute pan on the heat.
7) Blend the soaked moong dal into a fine paste that is lump free.
8) Add ghee to the pan and add the moong dal paste to it and start frying this paste.
9) Cook the paste till you get a brown nutty crumble like mixture in the pan.
10) Add the sweetened milk to the crumble and cook it down to a smooth halwa.
11) For serving, in a martini glass, place a layer of the custard at the bottom, sprinkle the slithered roasted almonds on top of the custard to make a crunchy layer.
12) Top it all with the moong dal halwa.
13) Sprinkle the caster sugar on top and grill it in the oven till you get a crunchy caramel layer on top or brulee with a blowtorch.
14) Once the crust is done, remove the glasses carefully as they will be hot and chill them in the fridge and serve chilled.