कस्टर्ड मिल्क शरबत | King of Sarbar Jelly Custard milk sarbat | summer drink recipes
A creamy,chilled and refreshing summer sharbat made with strawberry jelly, homemadevanilla custard, sabja seeds, sago, and crunchy almonds and pistachios. Thiscolorful dessert drink is perfect for summer parties, family gatherings, andfestive occasions.
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.