Today, we are making the king of refreshing summer drinks Custard Jelly Sharbat! This chilled and creamy sharbat is so delicious and refreshing that it can easily become a favorite at your home.
Made with strawberry jelly, creamy custard milk, sabja seeds, soft boiled sago, and crunchy almonds and pistachios, this drink has so many wonderful textures in every sip. It is perfect for summer parties, family gatherings, festive occasions, or simply when you want something extra special and refreshing.
So, let’s make this thanda thanda, creamy and delicious Custard Jelly Sharbat!
- Super refreshing: Perfect for hot summer days.
- Creamy and delicious: Homemade custard gives the sharbat a rich and smooth texture.
- Fun texture: Strawberry jelly, sabja seeds, and sago make every sip interesting.
- Easy to customize: Use your favorite jelly flavor or dry fruits.
- Perfect for parties: A beautiful and colorful drink for guests.
- Make-ahead friendly: The jelly and custard can be prepared in advance.
For the Strawberry Jelly
- 1 packet strawberry jelly powder
- 500 ml water, or as directed on the jelly packet
For the Custard Milk
- 1 litre milk
- ½ cup sugar
- ½ cup vanilla custard powder
For the Sharbat
- 2 tablespoons sabja seeds (basil seeds)
- 2 tablespoons sago (sabudana)
- 2 teaspoons sliced almonds and pistachios
- Ice cubes, as needed
Step 1 - Prepare the Strawberry Jelly
- First, prepare the strawberry jelly according to the instructions given on the packet.
- Bring 500 ml water to a boil. Add the strawberry jelly powder and stir well until completely dissolved.
- You can use any jelly flavor you like if strawberry isn’t your favorite.
- Pour the prepared jelly mixture into a tray or container and refrigerate for about 1 hour, or until completely set.
Step 2 - Prepare the Custard Milk
- Take about ½ cup milk from the 1 litre milk and place it in a bowl.
- Add ½ cup vanilla custard powder and whisk well until there are no lumps.
- Pour the remaining milk into a deep pan and bring it to a boil.
- Once the milk comes to a boil, add ½ cup sugar and stir well.
- Now gradually add the custard mixture while continuously stirring.
- Keep the flame on low and continue stirring so that the custard doesn’t stick to the bottom or form lumps.
- Once the custard becomes thick and creamy, turn off the heat.
- Allow it to cool completely, then refrigerate until nicely chilled.
Step 3 - Cook the Sago
- Add 3 cups water to a saucepan and bring it to a boil.
- Add 2 tablespoons sago and cook for about 9–10 minutes, or until the sago becomes soft and translucent.
- Drain the cooked sago through a strainer.
- Immediately rinse it with cold water to stop the cooking process and prevent it from becoming overly sticky.
Step 4 - Soak the Sabja Seeds
- In a separate bowl, add 2 tablespoons sabja seeds.
- Add enough water and allow them to soak for about 10–15 minutes, or until they swell and become soft.
- Drain any excess water.
Step 5 - Cut the Jelly
- After about an hour, check the jelly. Once it is completely set, remove it from the refrigerator.
- Cut the jelly into small bite-sized pieces.
- There is something so satisfying about cutting perfectly set jelly into little cubes!
Step 6 - Assemble the Custard Jelly Sharbat
- Take a large bowl and add the chilled custard milk.
- Add the boiled sago, soaked sabja seeds, and jelly pieces.
- Reserve some jelly pieces for serving.
- Add the sliced almonds and pistachios.
- Mix everything gently until well combined.
- And that’s it…our chilled, creamy, colorful and delicious Custard Jelly Sharbat is ready!
- To serve, add a few jelly pieces and some soaked sabja seeds to a serving glass.
- Add a few ice cubes. Pour in the chilled custard sharbat. Garnish with sliced almonds and pistachios.
- Serve immediately and enjoy this wonderfully refreshing summer drink!
This Custard Jelly Sharbat is creamy, colorful, chilled, and full of delicious textures. From the soft strawberry jelly to the chewy sago and refreshing sabja seeds, every sip is a little treat!
So, what are you waiting for? Try this delicious summer sharbat today and enjoy it chilled with your family and friends!
- Chill the custard properly: Allow the custard to cool completely before refrigerating it.
- Avoid custard lumps: Mix the custard powder with cold milk before adding it to the hot milk.
- Keep the flame low: Cook the custard on low heat while stirring continuously.
- Don’t overcook the sago: Cook just until the pearls become soft and translucent.
- Rinse the sago: Washing cooked sago with cold water helps stop the cooking process and keeps it from becoming too sticky.
- Set the jelly completely: Make sure the jelly is firm before cutting it into pieces.
- Serve chilled: This sharbat tastes best when the custard, jelly, and other ingredients are properly chilled.
- Customize it: Try mango, orange, raspberry, or any other jelly flavor you enjoy.
- Add your favorite toppings: Cashews, walnuts, raisins, or other nuts can also be added.
- Prepare ahead: The jelly, custard, and soaked sabja can all be prepared in advance and assembled just before serving.
कस्टर्ड मिल्क शरबत | King of Sarbar Jelly Custard milk sarbat | summer drink recipes
Ingredients
- 1 packet strawberry jelly powder
- 500 ml water or as directed on the packet
- 1 litre milk
- ½ cup sugar
- ½ cup vanilla custard powder
- 2 tablespoons sabja seeds
- 2 tablespoons sago
- 2 teaspoons sliced almonds and pistachios
- Ice cubes as needed
Instructions
- Prepare the strawberry jelly according to the instructions on the packet using 500 ml water.
- Pour the jelly into a tray and refrigerate for about 1 hour or until completely set.
- Take ½ cup milk from the 1 litre milk and mix it thoroughly with the custard powder.
- Heat the remaining milk in a deep pan.
- Once it boils, add sugar and stir.
- Gradually add the custard mixture while continuously stirring.
- Cook on low heat until the custard becomes thick and creamy.
- Turn off the heat and allow the custard to cool completely. Refrigerate until chilled.
- Boil 3 cups water and add 2 tablespoons sago. Cook for 9–10 minutes until soft and translucent.
- Drain the sago and rinse with cold water. Set aside.
- Soak 2 tablespoons sabja seeds in water for 10–15 minutes. Drain the excess water.
- Remove the set jelly from the refrigerator and cut it into small pieces.
- In a large bowl, combine the chilled custard, cooked sago, soaked sabja seeds, jelly pieces, and sliced almonds and pistachios.
- Mix gently.
- Add jelly pieces and sabja seeds to serving glasses.
- Add ice cubes and pour in the chilled custard sharbat.
- Garnish with sliced almonds and pistachios.
- Serve immediately and enjoy!
Video
Notes
- Always dissolve custard powder in cold milk before adding it to hot milk.
- Keep the custard on low heat and stir continuously to prevent lumps.
- Do not overcook the sago.
- Rinse cooked sago with cold water to stop the cooking process.
- Make sure the jelly is completely set before cutting.
- Keep all components chilled for the best flavor.
- You can use any jelly flavor of your choice.
- Cashews, walnuts, or other dry fruits can be used instead of almonds and pistachios.
Absolutely! Strawberry jelly gives the sharbat a beautiful color and fruity flavor, but you can use mango, raspberry, orange, or any flavor you prefer.
Yes. The custard can be prepared a day ahead and stored covered in the refrigerator. Give it a good stir before assembling the sharbat.
Yes. Sago adds a lovely chewy texture, but you can skip it if you prefer.
Yes, you can use condensed milk for a richer and creamier version. Reduce or adjust the sugar according to your taste.
For the best taste and texture, it is recommended to assemble and consume the sharbat the same day. Keep the prepared ingredients refrigerated until ready to serve.
Yes. You can use plant-based milk and a suitable plant-based custard powder. Check the jelly packet ingredients to ensure the jelly is suitable for your dietary preference.
Lumps usually form when custard powder is added directly to hot milk. Always dissolve the custard powder completely in cold milk first, then add it gradually to the hot milk while stirring continuously.
