Directions
- 1Rinse sabudana under running water until the water runs clear. Soak it in ½ cup water for 2–3 hours (or overnight). In a pan, boil 1 cup water and add the soaked sabudana. Cook on low-medium heat until they turn translucent. Stir occasionally to prevent sticking. Drain excess water and set aside.
- 2In a small bowl, mix custard powder with ¼ cup cold milk to make a smooth paste. Heat the remaining 1¾ cups of milk in a pan. When it starts to simmer, add sugar and mix well. Slowly add the custard mixture while stirring continuously to avoid lumps. Cook on low heat for 5–7 minutes until it thickens. Add the cooked sabudana and mix well. Let it cool to room temperature.
- 3Once the custard has cooled, add chopped fruits and mix gently. Add vanilla essence or cardamom powder for extra flavor. Garnish with chopped nuts if using. Refrigerate for 1–2 hours for the best taste.
Ingredients
- 0.5 cup sabudana (sago pearls)
- 2 cups milk
- 1 kesar (saffron)
- 2 tbsp sugar
- 1 tsp vanilla essence
- 2 tbsp custard powder
- 1 cup mixed fruits (banana, apple, pomegranate, grapes, mango, etc.)
- 0.5 cup Fruit Cherries
- 1 tbsp chopped nuts (almonds, cashews, pistachios)
Equipment
knifecutting boardbowlwhiskstovepan
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