In a pan, take orange juice, corn flour and sugar. Whisk all well. Make sure no lumps are there.
Now keep the pan on gas on low flame. Cook till it thickens, while stirring continuously. Switch off the flame.
Let it cool down to room temperature. Meanwhile grease the jelly moulds with ghee. Pour the prepared orange mixture in the moulds. Let it cool down completely.
Keep the moulds in refrigerator for 2 to 3 hours to set. Remove the moulds from refrigerator.
Dip the lower portion of the moulds in hot water and gently demould the jelly in plate. Take care that water doesn't enter in the moulds.
Keep plate in refrigerator. Garnish with tutti fruitti and serve chilled.
