Creamy Custard with Saggubeyam and Dry Fruits

1.In a small bowl, mix the custard powder with a little milk to form a smooth paste.

2.In a saucepan, heat the remaining milk over medium heat.

3.Add sugar and saggubeyam to the milk and stir well until the saggubeyam is cooked and the milk thickens slightly.

4.Slowly pour the custard paste into the saucepan while continuously stirring to avoid lumps.

5.Keep stirring the mixture until it thickens to a custard consistency.

6.Remove the saucepan from heat and stir in the vanilla flavour.

7.Let the custard cool for a few minutes before transferring it to serving bowls.

8.Garnish the custard with a generous amount of dry fruits like almonds, cashews, and raisins.

9.Chill the custard in the refrigerator for at least an hour before serving for a refreshing treat.