Sabudana Fruit Custard Recipe

Sabudana Fruit Custard Recipe

Sabudana Fruit Custard Recipe

When Summer is gradually peaking and holy Ramazan month is ongoing, what can be better than having the traditional Sabudana Fruit Custard. Enjoy this yummiest Rose flavored easiest Sabudana Fruit Custard dessert in no time.

How to make Sabudana Fruit Custard ?

Ingredients

  • 700 ml milk
    1.5 tbs custard powder.
  • 1.5 tbs sugar (or as per taste).
  • 1 cup water.
  • 3 tbs sabudana pearls (soaked in water for 3-4 hours).
  • 2 tsp rose syrup (optional).
  • 1.5 tsp basil seeds (sabja beej soaked in water).
  • Some freshly chopped fruits (as per choice)
    (Mango, pomegranate, muskmelon, grapes and banana).
  • Some chopped dry fruits and rose syrup to garnish.

Method

How to make?

  • Heat up the pan to make custard, pour 700 ml milk
    (Remove couple of tbs milk aside).
  • Take a small bowl, dilute milk (kept aside) with 1.5 tbs custard powder and mix well.
  • Add 1.5 tbs sugar when milk starts boiling.
  • Pour custard mixture and keep stirring vigorously to avoid burning/ sticking at the base.
  • Turn off the stove when milk turns thicker.
  • Heat up another pan along with this, add 1 cup water.
  • Add 3 tbs sabudana pearls (soaked in water for 3-4 hours).
  • Cook on medium to high flame for 6 min.
  • Turn off the stove and put it into food strainer to remove water. (Pour a cup of water on it to avoid overcooking).
  • Further take a mixing bowl, pour custard milk in it.
  • Add 2 tsp rose syrup (optional).
  • Add cooked sabudana.
  • Add 1.5 tsp basil seeds (sabja beej soaked in water).
  • Add some freshly chopped fruits (as per choice)
    (Mango, pomegranate, muskmelon, grapes and banana).
  • Mix it and keep in refrigerator for 4 hours to serve chilled.
  • Further to serve, take short glass/ bowl.
  • Pour custard in it.
  • Top with some chopped fruits and dry fruits.
  • Drizzle some rose syrup.
  • Cheers!!! Enjoy your Mouth Watering Fruit Custard.

Watch Sabudana Fruit Custard Recipe Video

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