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We hope you got insight from reading it, now let’s go back to sago custard with peanut chikki & jalebis recipe. You can have sago custard with peanut chikki & jalebis using 8 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to prepare Sago Custard with Peanut Chikki & Jalebis:
- Prepare 5 cups milk
- Take 1/4 cup sago / sabudana, soaked overnight
- Use few jalebis, crushed
- Prepare 1/4 cup peanut chikki (crunchy bars made of peanut & jaggery), crushed
- Get 15 cubes brown sugar / 6 level tbsps. or to taste
- You need 3 tbsp. custard powder (any flavour)
- Get 1/4 tsp. cardamom powder
- Prepare 1 tsp. rose water
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.
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