Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, sago custard with peanut chikki & jalebis. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Cook Sago Custard With Peanut Chikki & Jalebis in the comfort of your home with BetterButter. Sago Kheer is a very common dessert in every festival and special occasions at home or outside. It must be quite boring to have the same type of dessert time and again.
Sago Custard with Peanut Chikki & Jalebis is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Sago Custard with Peanut Chikki & Jalebis is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook sago custard with peanut chikki & jalebis using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Sago Custard with Peanut Chikki & Jalebis:
- Prepare 5 cups milk
- Get 1/4 cup sago / sabudana, soaked overnight
- Prepare few jalebis, crushed
- Take 1/4 cup peanut chikki (crunchy bars made of peanut & jaggery), crushed
- Get 15 cubes brown sugar / 6 level tbsps. or to taste
- Get 3 tbsp. custard powder (any flavour)
- Prepare 1/4 tsp. cardamom powder
- Make ready 1 tsp. rose water
We need just two ingredients to make these yummy chikki. Ingredients: Sago is also known as topioca pearls and sabudana in Gujarati,Hindi, Marathi. Ghee,nuts, condensed milk, if u don't. Chikki relished during winters is often prepared with numerous styles like crispy til chikki, peanut.
Instructions to make Sago Custard with Peanut Chikki & Jalebis:
- Bring the milk to a boil. Mix the custard powder with 1/2 cup milk into a smooth paste and keep aside. To the boiling milk, add the crushed chikki and stir continuously for 4-5 minutes on low flame.
- After it gets completely dissolved, add the sago, cardamom powder and sugar. Simmer for a further 4-5 minutes. Now gently pour the custard mix into the milk and continue to stir till it becomes slightly thick.
- 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.
Kadalai urundai recipe, peanut chikki, kadalai mittai. A delicious and an easy snack made of peanuts and jaggery which is liked by both the kids and elders. Kadalai urundai has always been a favorite in my family. During my childhood days, when my mom gives me pocket money, I would spend all my money buying and eating this kadalai urundai. How to make peanut Burfi with easy way.
So that’s going to wrap this up with this special food sago custard with peanut chikki & jalebis recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
