Sago Custard with Peanut Chikki & Jalebis

Bring the milk to a boil. Mix the custard powder with 1/2 cup milk into a smooth paste and keep aside. To the boiling milk, add the crushed chikki and stir continuously for 4-5 minutes on low flame.

After it gets completely dissolved, add the sago, cardamom powder and sugar. Simmer for a further 4-5 minutes. Now gently pour the custard mix into the milk and continue to stir till it becomes slightly thick.

It will further thicken when it cools down. When it comes to the room temperature, add the rose water and garnish with the jalebis. Chill to serve.