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Monday, 12 December 2016

Sago Custard with Peanut Chikki & Jalebis


          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. So why not try this unusual dessert? It has custard and sago in it along with some crushed peanut chikki for a slight crunch and few jalebis to garnish. There is a bite to every spoonful to this delicious dessert. It is also very appealing and appetizing too.








  • 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





          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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