Summer Special: Make cold milk sharbat in summer, know the easy method here...
Milk Sharbat: The summer season has started and now the body has started getting hydrated fast. In such a situation, milk syrup can help a lot in keeping the body cool. The tastier and healthier the milk sherbet is, the easier it is to make. If you want to increase the nutritional value of milk sherbet, you can also add dry fruit paste to it. Let's know the very easy way to make milk sharbat.
Ingredients for making milk syrup
Milk - 1.5 liters
Cashew - 2 tbsp
Almonds - 2 tbsp
Pistachios - 2 tbsp
Saffron - half a pinch
Custard powder - 2 tsp
Pistachio slices - for garnishing
Sugar – 1/2 cup (as per taste)
Method for making milk syrup
To make milk sherbet, first put cashews, almonds, and pistachios in a bowl. After this, add hot water to the bowl and soak the dry fruits for 10 minutes. After 10 minutes, take out the dry fruits from the bowl and first peel off the almonds. After this, put all the things in the mixer jar and add 2 tablespoons of milk and grind it to make a soft paste. Take out the prepared paste in a bowl and keep it aside.
Now take a big pan and put milk in it and heat it on medium flame. After a while add saffron to the milk and mix it with a spoon and wait for the milk to boil. When the milk starts boiling, add dry fruit paste to it and mix it well. After this, boil the milk until it becomes slightly thick. Now put custard powder and half a cup of milk in a small bowl and mix it well.
Now add milk containing custard powder to the milk in the pan and mix it with the help of a spoon. Cook the milk sherbet again till it thickens slightly. After this, add half a cup of sugar to the milk and cook it. After some time turn off the gas and let the milk cool down. When the milk cools down, transfer it to a big bowl and keep it in the fridge to cool for 4-5 hours. After the fixed time, take out the milk syrup from the fridge and mix it once with a spoon. Pour milk syrup into a serving glass and serve after mixing ice cubed and pistachios.