Name: Custard Sharbbat
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 500 ml Milk; 200 ml Water; 5 tbsp Custard Powder; 5 tbsp Sugar (brown); 2 tbsp Milk (condensed); 2 tbsp Mango (crust); 1 bowl Fruits (mixed fruits your choice finely chopped)

Custard Sharbbat

40 minutes

1382 reads

4.50 from 4 votes

Indian

About Custard Sharbbat

Experience refreshment like never before with my innovative Custard Sharbbat—a delightful twist on traditional beverages! This unique drink blends the creamy richness of milk and condensed milk with the subtle sweetness of brown sugar, all elevated by the smooth texture of custard powder.

If you're looking to rejuvenate yourself in a different and healthier way, this sharbbat is the perfect choice. Not only does it satisfy your sweet cravings, but it also offers a comforting, nutritious treat that's sure to impress your taste buds and guests alike.

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Recipe Time & More

Prep30

Cook10

Total40

Calories76 kcal

Serves

Served AsBeverages Desserts

Recipe TasteSweet

Ingredients

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Instructions

ðŸ‘‰take a sauce pan and add milk and brig it to boi- Now add custard powder in water and add to milk and bring to boil Now add sugar and condensed milk and stir continuously ,till it dissolves and off the gas allow to completely Cool
-now chill it for 20mins in refrigerator -Now pour mango crush in your empty glasses -Now assemble other ingridents -layer all fruits first and then add custard into glass -Add rest of fruits on top!! -enjoy your sharbbat

Recipe Notes

Additional Tips

For a visually appealing presentation, layer finely diced mango and other fresh seasonal fruits at the bottom of the glass before pouring in the custard sharbbat, then top with a sprinkle of chopped pistachios or almonds.
If you prefer a vegan option, substitute dairy milk and condensed milk with coconut milk and sweetened coconut condensed milk—this will add a subtle tropical flavor that pairs beautifully with mango.
To achieve an ultra-smooth texture, whisk the custard powder separately with a little cold milk before adding it to the main mixture, preventing any lumps from forming.
Custard sharbbat can be made ahead and stored in the refrigerator for up to 24 hours; just give it a good stir before serving as it may thicken further as it chills.