Mango PulpUse ripe and sweet mango for rich flavour~1 cupest.
Ice Cubes~1 cupest.
WaterFor adjusting consistency~½ cupest.
Cardamom Powder~¼ tspest.
Crushed Pistachios~3 tbspest.
Dry Fruits or Rose Petals (Optional)For extra colour and flavour~2 tbspest.
Steps
1
Boil 350 ml of water in a saucepan. Add the jelly mix powder and stir well until completely dissolved. Transfer to a container and refrigerate until fully set.
2
Pour milk into a pan. Add custard powder (vanilla or your preferred flavour) and whisk well to mix thoroughly.
3
Heat on medium flame, stirring continuously, until the milk becomes thick and glossy, indicating the custard is fully cooked.
4
Add sugar and mix well. Remember that custard powder already contains sugar, so adjust the quantity accordingly.
5
Allow the custard to cool completely. It will become thicker as it cools.
6
Add mango pulp to the cooled custard and mix well. Always use ripe and sweet mango for rich flavour.
7
Check if the jelly is fully set—it should be soft, jiggly, and smooth. Cut it into small pieces.
8
Add ice cubes and a little water to the mango custard, stirring to achieve the perfect sharbat consistency.
9
Add the jelly pieces, cardamom powder, and crushed pistachios. You can also add other dry fruits or rose petals for extra colour and flavour. Mix well.
10
Serve the chilled, creamy, and refreshing mango custard sharbat with jelly immediately.
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