Ingredients
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1 litre Full cream milk
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1 cup Soaked Sabudana
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few strands Diluted kesar / saffron
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6-7 Elaichi powder
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3 tsp Sugar
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1 cup Roasted Makhana/ Foxnuts
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7 Finely chopped Dates
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some Finely chopped Fruits of your choicebanana, apple, grapes, pomegranate
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some Nuts
About
Indulge in the ultimate fasting treat with this creamy and refreshing Sabudana Makhana Fruit Custard. Combining the delicate textures of sabudana (tapioca pearls) and makhana (fox nuts) with the natural sweetness of seasonal fruits, this dessert offers a delightful balance of flavors and textures. Perfect for vrat (fasting) days, it’s a nourishing and satisfying option that keeps you energized and satiated. The richness of the custard paired with the crunch of makhana and the juiciness of fruits makes every bite a wholesome experience.
Steps
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1
Done
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Heat 1 lit full cream milk in a kadai. |
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2
Done
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Once you get one boil, add 1 cup soaked (soaked for 2-3 hours) sabudana, some diluted kesar (saffron) and 6-7 elaichi powder. |
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3
Done
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On medium flame, cook this mixture till Sabudana becomes transparent and floats on the top. |
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4
Done
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Then add 3 tbs sugar (sweetness you can adjust according to your taste) (Keep stirring the mixture otherwise it will stick at the bottom). |
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5
Done
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Once Sabudana floats on the top, cook mixture further till it becomes thick. |
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6
Done
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Switch off the heat, and remove this mixture into another bowl. |
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7
Done
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Let the mixture cool down (should be room temperature). |
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8
Done
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Then add 1 cup roasted makhana, some finely chopped fruits of your choice (I have taken banana, apple, grapes and pomegranate). |
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9
Done
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Then add dry fruits (I Have taken 7 finely chopped dates and some nuts like cashew, almond and pistachios) |
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10
Done
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Mix everything well and keep the custard into the fridge for at least 2 hours. Serve it chilled. |
