Step-by-step
1
firstly, in a bowl take 2 tbsp almonds, 2 tbsp pistachios, 2 tbsp cashew.
2
soak in hot water for 10 minutes.
3
peel the skin off the almonds and transfer to a mixer jar.
4
add 2 tbsp milk and grind to a smooth paste. keep aside.
5
in a large kadai take 1½ litre of milk and few saffron.
6
stir and get the milk to a boil.
7
now add the prepared nuts paste and mix well.
8
continue to boil until the milk thickens slightly.
9
further, in a small bowl take 2 tsp custard powder and ½ cup milk.
10
stir and mix until the custard powder is well combined.
11
pour the custard milk into the milk mixture.
12
continue to cook until the milk thickens slightly.
13
further, add ½ cup sugar and mix well until the sugar is combined well.
14
adjust the consistency as required, once cooled the milk is going to thicken slightly.
15
cool completely. transfer to a large bowl, and refrigerate for 4 hours.
16
after 4 hours, give a whisk to the mixture making sure everything is well combined.
17
now add ice cubes and is ready to serve.
18
finally, pour the milk sharbat into a tall glass, top with nuts and saffron.
Video
Notes
- firstly, make sure to keep stirring the milk to prevent burning and cream formation.
- also, you can use custard powder of your choice to make it a different flavored.
- additionally, adding dry fruit paste makes the milk creamy and rich.
- finally, milk sharbat recipe tastes great when served chilled.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/milk-sharbat-recipe-dry-fruit-mix/