Ingredients
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1 litre Full cream milk
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1 cup Soaked Sabudana
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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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Finely chopped Fruits of your choicebanana, apple, grapes, pomegranate
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some Nuts
About
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. |
