firstly, in a large bowl take 1 litre milk, ¼ cup custard powder and ½ cup sugar.

whisk and mix well until everything is well combined.

transfer the mixture to a large kadai and stir well.

keep stirring and get the milk to boil.

boil for 2-3 minutes or until the milk thickens slightly.

cool completely, and custard milk is ready.

firstly, make sure to read the package instruction. in a saucepan take 400 ml water.

once the water comes to a boil add 1 pack of the strawberry jelly mix.

stir continuously until everything is well combined.

pour the mixture into a glass mould, and rest for 15 minutes.

refrigerate for 1 hour or until the kelly sets completely.

cut into the desired shape and strawberry jelly is ready to serve.

firstly, in a large saucepan take 4 cup water and ¼ cup sabudana. make sure to rinse the sabudana well remove excess starch.

boil the sabudana for 10 minutes or until it turns soft.

drain off the water and rinse with cold water.

finally, sabudana bubbles are ready. keep aside.

firstly, in a bowl take 2 tsp sabja.

soak in 1 cup water for 15 minutes or until the sabja swells up completely.

after 15 minutes, the sabja would have turned jelly texture.

firstly, in a large bowl take chilled custard milk.

add in soaked sabja, jelly and sabudana.

also add 2 tbsp almonds, 2 tbsp raisins and 2 tbsp dates.

further add few ice cubes and mix well.

finally, serve the custard sarbath in a tall glass garnished with chopped pistachios.