The Ultimate Fasting Treat! Sabudana Makhana Fruit Custard So Creamy & Refreshing Vrat Falahari

SABUDANA MAKHANA FRUIT CUSTARD

Vrat-approved and ready in your fridge! Creamy, fruity, and absolutely irresistible! 🤤 This Sabudana Makhana Fruit Custard is your dessert hero for Navratri. The goodness of sabudana and crunchy makhana mixed with fresh fruits and dry fruits makes this dessert both wholesome and incredibly satisfying. It’s meant to be eaten chilled—trust me, the cooling effect is pure bliss! ❄️
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Ingredients

For the Custard Base:

Milk: 1 liter full cream milk
Sabudana (Tapioca Pearls): 1 cup (soaked for 2–3 hours)
Saffron (Kesar): Some diluted
Cardamom Powder (Elaichi Powder): 6-7 elaichi powder (or equivalent amount)
Sugar: 3 tablespoons (adjust to taste)

Add-ins (After Cooling):

Makhana (Foxnuts): 1 cup (roasted)
Fruits: Finely chopped fruits of your choice (e.g., banana, apple, grapes, pomegranate)
Dates: 7 finely chopped dates
Nuts: Cashew, almond, and pistachios (some)


Recipe-
Heat 1 lit full cream milk in a kadai.
Once you get one boil, add 1 cup soaked (soaked for 2-3 hours) sabudana, some diluted kesar (saffron) and 6-7 elaichi powder.
On medium flame, cook this mixture till Sabudana becomes transparent and floats on the top.
Then add 3 tbs sugar (sweetness you can adjust according to your taste) (Keep stirring the mixture otherwise it will stick at the bottom).
Once Sabudana floats on the top, cook mixture further till it becomes thick.
Switch off the heat, and remove this mixture into another bowl.
Let the mixture cool down (should be room temperature).
Then add 1 cup roasted makhana, some finely chopped fruits of your choice (I have taken banana, apple, grapes and pomegranate).
Then add dry fruits (I Have taken 7 finely chopped dates and some nuts like cashew, almond and pistachios)
Mix everything well and keep the custard into the fridge for at least 2 hours.
Serve it chilled.

Enjoy this custard chilled and
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