Custard Milk Drink

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Ingredients:
For custard milk:
1 litre milk
4 tbsp custard powder (vanilla flavoured)
8 tbsp sugar

For sabudana bubbles:
4 cup water
4 tbsp sabudana

For sabja:
2 tsp sabja/sweet basil seeds/falooda seeds
1 cup water

For strawberry jelly:
500 ml water
1 pack strawberry jelly mix

Other ingredients:
2 tbsp almonds (chopped)
2 tbsp pistachios (chopped)
2 tbsp cashews (chopped)
2 tbsp dates (chopped)
2 tbsp raisins
few ice cubes

To Garnish:
crushed pistachios

Recipe:
1. For custard milk: In a large bowl take 1 litre milk, custard powder and sugar.
2. Whisk and mix well until everything is well combined.
3. Transfer the mixture to a large non stick kadai and keep stirring and get the milk to boil.
4. Boil for 2-3 minutes or until the milk thickens slightly.
5.Cooldown completely at room temoperature and keep it inside the fridge to chill.
6. The base Custard Milk is ready.
7. For Strawberry jelly: Heat 500 ml of water, once it comes to a boil add 1 pack of the strawberry jelly mix(follow packet instructions).
8. Stir continuously until everything is well combined.
9. Pour the mixture into any mould, and rest for 15 minutes till it comes to room temperature.
10. Refrigerate for 1 hour or until the jelly sets completely.
11. Cut into the desired shape and strawberry jelly is ready.Keep it aside
12. For Sabudana bubbles: Rinse the sabudana well remove excess starch.
13. In a large saucepan take 4 cup water and sabudana. 
14. Boil the sabudana for 10 minutes or until it turns soft.
15. Drain off the water and rinse with cold water.
16. Sabudana bubbles are ready. Keep it aside.
17. To soak Sabja: In a bowl take 2 tsp sabja.
18. Soak in 1 cup water until the sabja swells up completely. The sabja would have turned jelly texture.
19. To Assemble Together: In a large bowl take chilled custard milk.
20. Add in soaked sabja, jelly and sabudana.
21. Later add chopped almonds, cashews, pistachios, raisins and chopped dates.
22. Further add few ice cubes and mix well.
23. Custard Sarbath/Milk is ready to be served. Serve in a tall glass garnished with chopped pistachios

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