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Sago Custard with Peanut Chikki & Jalebis

Sago Custard with Peanut Chikki & Jalebis

Cooking Time

Preparation Time : 480

Cook Time : 15

Total Time : 495

Ingredients

Serves 6

  • 5 cups milk

  • 1/4 cup sago / sabudana, soaked overnight

  • few jalebis, broken

  • 1/4 cup peanut chikki (crunchy bars made of peanut & jaggery), crushed

  • 15 cubes of brown sugar / 6 level tbsps. or to taste

  • 3 tbsp. custard powder (any flavour)

  • 1/4 tsp. cardamom powder

  • 1 tsp. rose water

Directions

  • 01

    Bring the milk to a boil. Mix the custard powder with 1/2 cup milk into a smooth paste and keep aside.

  • 02

    To the boiling milk, add the crushed chikki and stir continuously for 4-5 minutes on low flame.

  • 03

    After it gets completely dissolved, add the sago, cardamom powder and sugar. Simmer for a further 4-5 minutes.

  • 04

    Now gently pour the custard mix into the milk and continue to stir till it becomes slightly thick.

  • 05

    It will further thicken when it cools down. When it comes to the room temperature, add the rose water and garnish with the jalebis. Chill to serve.

  • 06

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