easy custard sarbath recipe | doodh ka sharbath | custard milk & sago sarbath

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 6 Servings
  • Category: beverage
  • Cuisine: indian street food

Ingredients

for custard milk:

  • 1 litre milk
  • ¼ cup custard powder (vanilla flavoured)
  • ½ cup sugar

for sabudana bubbles:

  • 4 cup water
  • ¼ cup sabudana

for sabja:

  • 2 tsp sabja / sweet basil seeds / falooda seeds / tukmaria
  • 1 cup water

for strawberry jelly

  • 400 ml water
  • 1 pack strawberry jelly mix

other ingredients:

  • 2 tbsp almonds (chopped)
  • 2 tbsp raisins
  • 2 tbsp dates (chopped)
  • few ice cubes
  • 1 tbsp pistachios (for garnishing)

Method

how to make eggless custard milk:

  1. firstly, in a large bowl take 1 litre milk, ¼ cup custard powder and ½ cup sugar.
  2. whisk and mix well until everything is well combined.
  3. transfer the mixture to a large kadai and stir well.
  4. keep stirring and get the milk to boil.
  5. boil for 2-3 minutes or until the milk thickens slightly.
  6. cool completely, and custard milk is ready.

how to make strawberry jelly:

  1. firstly, make sure to read the package instruction. in a saucepan take 400 ml water.
  2. once the water comes to a boil add 1 pack of the strawberry jelly mix.
  3. stir continuously until everything is well combined.
  4. pour the mixture into a glass mould, and rest for 15 minutes.
  5. refrigerate for 1 hour or until the kelly sets completely.
  6. cut into the desired shape and strawberry jelly is ready to serve.

how to make sabudana bubbles:

  1. firstly, in a large saucepan take 4 cup water and ¼ cup sabudana. make sure to rinse the sabudana well remove excess starch.
  2. boil the sabudana for 10 minutes or until it turns soft.
  3. drain off the water and rinse with cold water.
  4. finally, sabudana bubbles are ready. keep aside.

how to soak sabja:

  1. firstly, in a bowl take 2 tsp sabja.
  2. soak in 1 cup water for 15 minutes or until the sabja swells up completely.
  3. after 15 minutes, the sabja would have turned jelly texture.

how to assemble custard sharbat:

  1. firstly, in a large bowl take chilled custard milk.
  2. add in soaked sabja, jelly and sabudana.
  3. also add 2 tbsp almonds, 2 tbsp raisins and 2 tbsp dates.
  4. further add few ice cubes and mix well.
  5. finally, serve the custard sarbath in a tall glass garnished with chopped pistachios.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.