இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Custard Sarbath is a healthy and tasty drink made with a variety of flavours, including custard powder, milk, sago, china grass, and sabja seeds. It is a refreshing drink and suitable for summer. You can drink this not only for summer but as an iftar drink. A cool, cool drink that can be made at home in the summer.
Custard sarbath is a combination of various ingredients that can cool the body. Sabja seeds and agar-agar are good for relieving body heat. You can also serve it as a milkshake with ice cream on top. Can be served at weddings and other parties and get to gathers.
Notes
- China grass is also known as agar-agar. It is also available in powder form and can be used.
- Jelly powder available in stores can also be used instead of china grass.
- In order to be colourful, I am using two different colours. Jelly can be made with or without the addition of colour if desired.
- Adding sago is optional.
- Do not add more than the recommended amount of custard powder, otherwise, the milk is more likely to thicken.
- Once the custard powder is added, stir in milk over low heat.
Other Varieties
Milk Sarbath
Nannari Sarbath
Fruit Sarbath
Royal Falooda
Malai Kulfi
Almond kheer
Custard Sarbath is a healthy and tasty drink made with a variety of flavours, including custard powder, milk, sago, china grass, and sabja seeds. It is a refreshing drink and suitable for summer. You can drink this not only for summer but as an iftar drink. A cool, cool drink that can be made at home in the summer.
- China grass | Agar Agar - 10 g
- Sugar - ½ cup - 100g
- Water - 500ml
- Food colour - as needed
- Sabja seeds - 2 tsp
- Custard powder - 2 tbsp
- Milk - 1 liter + 4 tbsp
- Sugar - ½ cup - 100g
- Almonds - 10
- Cashews - 10
- Sago - ¼ cup
- Dates - 5
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Add 2 tablespoons of sabja seeds to a cup.
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Add a little water and soak for 15 minutes.
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Add 10g of china grass to a bowl.
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Add a little water and soak for 10 minutes.
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Add half a litre of water to a pot and bring to a boil.
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When the water is hot, add the soaked china grass.
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Add ½ cup of sugar.
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Stir in agar-agar and sugar until dissolved.
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Then pour into a colander and strain.
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Take the green and red into two bowls and pour the prepared mixture evenly over them.
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Leave out for about 10 minutes, then place in the fridge for 15 minutes.
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Add 2 tbsp of custard powder to a bowl.
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Add 4 tbsp of milk and mix without lumps.
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Add 1 litre of milk to a pot and bring to a boil.
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When the milk is hot, add half a cup of sugar.
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Add dissolved custard powder.
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Stir over low heat.
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Add the chopped almonds and cashews into small pieces.
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Bring to a boil over low heat for 10 minutes then turn off the stove and let cool. When cool, place in the fridge for 2 hours.
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Add half a litre of water to a pot and bring to a boil.
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Add a quarter cup of sago/ javvarisi.
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Put on medium heat and simmer till the sago becomes transparent.
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Then strain it and rinse with water 2 - 3 times.
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When the jelly is ready, chop it into small pieces.
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Add the boiled javvarisi or sago pearls to a glass and add the required amount of sabja seeds.
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Add the prepared jelly.
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Add a few chopped dates.
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Add custard milk and mix everything well.
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Sprinkle with little powdered almonds and serve chilled.
இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Method
Step by Step Pictures
1. Add 2 tablespoons of sabja seeds to a cup.
2. Add a little water and soak for 15 minutes.
3. Add 10g of china grass to a bowl.
4. Add a little water and soak for 10 minutes.
5. Add half a litre of water to a pot and bring to a boil.
6. When the water is hot, add the soaked china grass.
7. Add ½ cup of sugar.
8. Stir in agar-agar and sugar until dissolved.
9. Then pour into a colander and strain.
10. Take the green and red food colors into two bowls and pour the prepared mixture evenly over them.
11. Let them cool for about 10 minutes, then place in the fridge for 15 minutes.
12. Add 2 tbsp of custard powder to a bowl.
13. Add 4 tbsp of milk and mix without lumps.
14. Add 1 litre of milk to a pot and bring to a boil.
15. When the milk is hot, add half a cup of sugar.
16. Add dissolved custard powder.
17. Stir over low heat. Add the chopped almonds and cashews into small pieces.
18. Bring to a boil over low heat for 10 minutes then turn off the stove and let cool. When cool, place in the fridge for 2 hours.
19. Add half a litre of water to a pot and bring to a boil.
20. Add a quarter cup of sago/javvarisi.
21. Put on medium heat and simmer till the sago becomes transparent.
22. Then strain it and rinse with water 2 – 3 times.
23. When the jellies are ready, chop them into small pieces.
24. Add the boiled javvarisi or sago pearls to a glass and add the required amount of sabja seeds. Add the prepared jelly. Add a few chopped dates.
25. Add custard milk and mix everything well.
26. Sprinkle with little powdered almonds and serve chilled.
