- In a bowl add milk, custard, sugar. Whisk over to combine all ingredients. Transfer to a heavy bottomed saucepan, kadai; keep Over medium low heat; whisk to dissolve custard and sugar. Increase the heat and bring the milk to a boil. Keep stirring to avoid Lumps. Add saffron and cardamom powder and keep stirring. Slightly thicken, then turn off the fire. Let the custard milk cool. I placed the pot in ice water and let it cool.
- Add water to sago in a bowl and drain to remove starch. Then add 2 cups water and bring to a boil over medium heat; stir, sago gets soft. Then strain using a sieve. Add more water and strain. After emoving the water, set Sago bubbles aside in a bowl.
- Pomegranate jelly: In a bowl add 2 tablespoon hot water with agar. Rest for 5 minutes. Agar blooms Add pomegranate juice to a saucepan and heat over medium heat. Add agar and whisk. Turn off the stove. Allow 15 minutes to cool. Then pour in the mold and refrigerate, jelly sets in 2 hours.
- How to soak sabja: firstly, in a bowl take 2 tsp sabja. soak in 1 cup water for 15 minutes or until the sabja swells up completely. after 15 minutes, the sabja would turn into a jelly texture.
- How to assemble custard sharbat: firstly, in a large bowl take chilled custard milk. add in soaked sabja, jelly and sabudana. also add 2 tbsp almonds, 2 tbsp raisins and 2 tbsp dates. further add few ice cubes and mix well. finally, serve the custard sarbath in a tall glass garnished with chopped nuts
Another summer recipe with nuts
Custard Milk Nut Sharbat
#myrecipe
By Khusbhoo Sethi
Jun, 11th
610
Servings
4 persons
Cook Time
30 minutes
Ingredients
7
- 9
Ingredients
- 500 ml milk 1/8 cup Custard powder
- 1/4 c Sugar
- 2 C Water 1/8 cup Sago
- 1 Tsp Saffron, 1 Tsp Cardamom powder
- 1 tsp Sabza, 1/2 c Water
- 2 c Pomegranate juice, 1 tsp Agar Agar
- 2 tablespoons Almond slices
- 2 tablespoons date pieces
- 2 tablespoons raisins
Instructions
Notes/Tips
Ready to serve chilled
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