Custard Sharbat Recipe

Ingredients for Custard Sharbat Recipe

750 ml Milk

10-12 Cashew Nuts & Almonds

1 Tsp Basil Seeds soaked in Water

1 Tbsp Custard Powder mixed in 1/4th Cup Water

5 Tbsp Sugar

Ice Cubes

For Jelly

1 Cup Water

2 Tbsp Sugar

2 Tbsp Cornflour

Drops of Rose Essence

Pink Food Color

Steps for Custard Sharbat Recipe

1. For Jelly- In a wok take 1 cup Water, add 2 Tbsp Sugar, 2 Tbsp Cornflour and Drops of Rose Essence. On the flame and keep stirring continuously on low flame until the consistency becomes thick. Add Pink food color and again keep stirring for a while.

2. Off the flame and pour in the tray. Once it cool down, keep in the fridge to set.

3. Boil 750 ml Milk and keep stirring continuously for 3-4 minutes on low flame. Add 5 Tbsp Sugar and let it melt. Pour the custard mixture in the milk slow by slow while continuously stirring the milk so that no lumps are form.

4. Cook for 3-4 minutes on low flame. Off the flame and let it cool down. Keep in the fridge for 3-4 hours to set.

5. Corn flour Jelly is set properly. Now cut the jelly in small pieces.

6. After 4 hours the Custard is set properly. Before Serving blend it once for smooth and creamy texture.

7. Add ice cubes, chopped Almonds & Cashew nuts, soaked Basil seeds and Cornflour Jelly. Mix it well.

8. Tasty and Cold Custard Sharbhat is ready to serve.

Ingredients

750 ml Milk
10-12 Cashew Nuts & Almonds
1 Tsp Basil Seeds soaked in Water
1 Tbsp Custard Powder mixed in 1/4th Cup Water
5 Tbsp Sugar
Ice Cubes
For Jelly
1 Cup Water
2 Tbsp Sugar
2 Tbsp Cornflour
Drops of Rose Essence
Pink Food Color

Steps

1. For Jelly- In a wok take 1 cup Water, add 2 Tbsp Sugar, 2 Tbsp Cornflour and Drops of Rose Essence. On the flame and keep stirring continuously on low flame until the consistency becomes thick. Add Pink food color and again keep stirring for a while.
2. Off the flame and pour in the tray. Once it cool down, keep in the fridge to set.
3. Boil 750 ml Milk and keep stirring continuously for 3-4 minutes on low flame. Add 5 Tbsp Sugar and let it melt. Pour the custard mixture in the milk slow by slow while continuously stirring the milk so that no lumps are form.
4. Cook for 3-4 minutes on low flame. Off the flame and let it cool down. Keep in the fridge for 3-4 hours to set.
5. Corn flour Jelly is set properly. Now cut the jelly in small pieces.
6. After 4 hours the Custard is set properly. Before Serving blend it once for smooth and creamy texture.
7. Add ice cubes, chopped Almonds & Cashew nuts, soaked Basil seeds and Cornflour Jelly. Mix it well.
8. Tasty and Cold Custard Sharbhat is ready to serve.

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Custard Sharbat Recipe

Ingredients for Custard Sharbat Recipe

Steps for Custard Sharbat Recipe

Custard Sharbat Recipe

Ingredients

Steps

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