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 to the milk and stir until it dissolves completely.

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

5.Cook the mixture on low heat, stirring constantly, until it thickens to a custard consistency.

6.In a separate pot, boil water and add saggubeyam. Cook until saggubeyam is soft and translucent, then drain and set aside.

7.Once the custard is ready, remove it from heat and let it cool slightly.

8.To serve, spoon the custard into serving bowls, top with cooked saggubeyam, and sprinkle with mixed dry fruits.

9.Chill the custard in the refrigerator for at least 1 hour before serving for a refreshing dessert.