Refreshing Caramel Sharbat Drink

By Hebbars Kitchen · 60 min

Ingredients

Instructions

1. In a large bowl, whisk together 1 litre milk, ¼ cup vanilla custard powder and ½ cup sugar until fully combined.
2. Transfer the mixture to a large kadai and stir constantly while bringing it to a boil.
3. Boil for 2–3 minutes, until the milk thickens slightly.
4. Cool completely; the custard milk is ready.
5. In a saucepan, bring 400 ml water to a boil, then add 1 pack strawberry jelly mix and stir until fully dissolved.
6. Pour into a glass mould and rest for 15 minutes.
7. Refrigerate for 1 hour, or until fully set.
8. Cut into the desired shape; the strawberry jelly is ready to serve.
9. Rinse 1/4 cup sabudana well to remove excess starch, then boil it in 4 cups water for 10 minutes, until soft.
10. Drain, rinse with cold water, and set the sabudana aside.
11. Soak 2 tsp sabja in 1 cup water for 15 minutes, until it swells and turns jelly-like.
12. In a large bowl, combine the chilled custard milk, soaked sabja, jelly and sabudana.
13. Add 2 tbsp chopped almonds, 2 tbsp raisins and 2 tbsp chopped dates, then add a few ice cubes and mix well.
14. Serve in a tall glass topped with 1 tbsp chopped pistachios.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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