- 1 liter milk
- 2 tablespoons custard powder
- ¼ cup milk
- ¼ cup sugar
- ¼ teaspoon cardamom powder
- 1 teaspoon sabja/sweet basil
- 1 cup water to soak sabja
- ½ cup fine sabudana/sago
- 5 cups water to boil sabudana/sago
- 1 cup mango pulp
- 1 cup chopped mangoes
- 2 tablespoons almonds
- 2 tablespoons pistachios
Note– Please read recipe notes in the end.
Main Equipment Used
Steps In Making
- Heat milk in a pan and bring it to a boil.
- To prepare the custard, in a small bowl add two tablespoons of custard powder and milk. Mix until smooth.
- Now add the custard mixture in the boiling milk and keep stirring it continuously. Cook for 3-4 minutes.
- Further add sugar and cardamom powder and cook for another 3-4 minutes. The consistency will not be very thick.
- Transfer the custard milk in a large bowl and let it cool down completely. Keep stirring for 4-5 minutes to avoid any cream formation on the top.
- Now to soak the sabja in a bowl add the sabja seeds and water and let it rest for 10 minutes. It will swell up and double in size.
- To boil the sabudana, in a pan add water and bring it to a boil. Now add the sabudana and cook for 12-15 minutes or until the sabudana turns translucent. Once done sieve the sabudana and drain the excess water. Now pour fresh water on it to remove the starch. Once done keep the boiled sabudana aside.
- To assemble the mango drink, in the custard milk add the mango pulp, chopped mangoes, soaked sabja, cooked sabudana, almonds and pistachios. Mix until well combined.
- The refreshing mango sabudana drink is ready. Serve chilled.
- Do not make the custard milk very thick.
- While making the custard mixture, always add cold or room temperate milk. If you will add hot milk then it will form lumps.
- You can add bananas or apples while assembling the drink.