Ramzan Special Sago Fruit Drink Recipe

Ingredients

• 3/4 cup Sabudana (small tapioca pearls) (small size, rinsed after cooking)
• 2 cup Water (for boiling sabudana)
• 2 tablespoon Vanilla Flavored Custard Powder (any flavored custard powder works; vanilla adds aroma)
• 0.5 cup Cold Milk (chilled, any dairy milk)
• 1 liter Whole Milk (thick milk) (full‑fat milk for creaminess)
• 4 tablespoon Milk Powder (skimmed) (skimmed milk powder; can use dairy whitener)
• 3/4 cup Granulated Sugar (adjust to taste)
• 0.5 cup Black Grapes (seedless, halved) (fresh, washed)
• 0.5 cup Green Grapes (seedless, halved) (fresh, washed)
• 0.5 cup Banana (sliced) (ripe but firm)
• 0.5 cup Strawberries (halved) (fresh, hulled)
• 0.5 cup Apple (diced) (peeled, firm variety)
• 0.5 cup Pomegranate Seeds (fresh, deseeded)

Instructions

1. Boil Water and Cook Sabudana

   Bring 2 cups of water to a rolling boil in a saucepan. Add 3/4 cup small sabudana, stir immediately, and let it return to a boil. Reduce heat to low‑medium and cook for 10‑12 minutes until the pearls become translucent.

   Time: PT12M

2. Drain and Rinse Sabudana

   Turn off the flame and pour the cooked sabudana into a colander. Rinse immediately with plenty of cold water to stop the cooking process and keep the pearls from becoming sticky. Let it sit in the colander to drain excess water.

   Time: PT5M

3. Prepare Custard Powder Mixture

   In a mixing bowl, combine 2 tbsp vanilla flavored custard powder with 0.5 cup cold milk. Whisk until smooth and free of lumps.

   Time: PT2M

4. Combine Milk and Milk Powder

   In a large pot, pour 1 liter whole milk and add 4 tbsp skimmed milk powder. Whisk thoroughly until the powder is completely dissolved.

   Time: PT2M

5. Heat Milk Base

   Place the pot over medium‑high heat. Bring the milk to a gentle boil, stirring frequently to avoid scorching. Once it starts boiling, lower the flame to low.

   Time: PT5M

6. Add Sugar

   Stir in 3/4 cup granulated sugar and continue stirring until fully dissolved.

   Time: PT2M

7. Incorporate Custard Mixture

   Slowly pour the custard‑powder‑milk mixture into the hot milk while whisking continuously to avoid lumps.

   Time: PT3M

8. Thicken Custard

   Continue cooking on low heat for 2‑3 minutes until the custard thickens slightly but remains pourable.

   Time: PT3M

9. Cool Custard to Room Temperature

   Remove the pot from heat. Place the custard bowl under a fan or in a cool spot and let it reach room temperature (about 30 minutes).

   Time: PT30M

10. Chill Custard

    Transfer the cooled custard to a large serving bowl and refrigerate for at least 1 hour until well chilled.

    Time: PT1H

11. Combine Sabudana with Custard

    Add the drained sabudana pearls to the chilled custard and stir gently until evenly distributed.

    Time: PT5M

12. Prepare Fresh Fruits

    Halve the black and green grapes, slice the banana, halve the strawberries, dice the apple, and add pomegranate seeds. Keep all fruit pieces roughly the same size.

    Time: PT10M

13. Add Fruits to Sabudana Drink

    Gently fold the mixed fruits into the sabudana‑custard mixture, ensuring even distribution without crushing the fruit.

    Time: PT5M

14. Serve Chilled

    Serve the Sabudana Fruit Drink chilled as a refreshing Iftar beverage or as a light dessert.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

45 g

Fat

5 g

Fiber

3 g