Custard milk nut sarbath

Name: Custard milk nut sarbath
Total time: 900 s
Yield: 6 servings
Cuisine: Indian
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

Lakshmi Sridharan Ph D @cook_19872338

USA

A cold sweet drink,. The Mughals introduced it to India during the reign of Emperor Babur could add anything -fruits, milk and flowers. "A recipe to show case and kill for". SARBATH WITH Milk, dates, sugar, pomegranate jelly, raisins. #WMD

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

15 mins

6 servings

Custard milk:
500 mlmilk
1/8 cupCustard powder
1/4 cSugar
Sago Bubbles:
2 CWater
1/8 cupSago
1 TspSaffron
1 TspCardamom powder
Sabza:
1 tsp Sabza
1/2 cWater
Pomegranate Jelly:
2 cPomegranate juice
1 tspAgar Agar
Garnish:
2 tablespoonsAlmond slices
2 tablespoonsdate pieces
2 tablespoonsraisins

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Steps

15 mins

1

Make a checklist; Collect the necessary items
2

Collect the necessary items
3

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.
4

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.
5

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.
6

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.
7

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

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Lakshmi Sridharan Ph D @cook_19872338

on May 30, 2022 19:00

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography