> ## Documentation Index
> Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt
> Use this file to discover all available pages before exploring further.
# Custard Sarbath Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Total time** | 40 min |
| **Serves** | 6 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 123 kcal |
| Carbohydrates | 26 g |
| Protein | 1 g |
| Fat | 2 g |
| Saturated fat | 1 g |
| Cholesterol | 2 mg |
| Sodium | 17 mg |
| Potassium | 115 mg |
| Fiber | 1 g |
| Sugar | 20 g |
| Vitamin A | 8 IU |
| Vitamin C | 1 mg |
| Calcium | 24 mg |
| Iron | 1 mg |
## About
It is a simple and refreshing summer drink prepared with basic and healthy ingredients available in any kitchen pantry. **Custard Sarbath** is a popular Iftaar party drink that is mainly served just before the meal. The combination of custard powder, milk, and the premium dry fruit mix makes it a premium beverage. It can also be a popular beverage to make in bulk and serve to guests, family, and friends.
There are many different types of **Custard Sarbath** or **Doodh Sharbat** which mainly differ with the type of additional ingredients added to it. The basic mixture is custard powder, milk, and nut mixture. But once the drink is prepared, it can be topped with premium ingredients to make it fancy and interesting. The most common toppings are jellies, sago pearls, vermicelli noodles, fruit chops, and chocolate flavors.
## 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)*
## Instructions
### 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.
## 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.
## 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.
## 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.
## 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.
## 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.
## Video
## Notes
* firstly, make sure to keep the custard milk slightly watery as it thickens once cooled.
* also, I have not added sugar while cooking sabunda. if you prefer you can add 2 tbsp sugar while cooking sabudana.
* additionally. add dry fruits. tutti frutti and cherry to make the drink attractive.
* finally, **custard sarbath recipe** tastes great when served chilled.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/custard-sarbath-recipe-doodh-ka-sharbath/](https://hebbarskitchen.com/custard-sarbath-recipe-doodh-ka-sharbath/)
## Video
## Notes
* firstly, make sure to keep the custard milk slightly watery as it thickens once cooled.
* also, I have not added sugar while cooking sabunda. if you prefer you can add 2 tbsp sugar while cooking sabudana.
* additionally. add dry fruits. tutti frutti and cherry to make the drink attractive.
* finally, **custard sarbath recipe** tastes great when served chilled.