Summer Special Milk Sherbat

Instructions

1. Prepare the clay pot and milk: Use a heavy-bottomed clay pot dedicated for sweets. Pour 1 cup of water and 1 kilo of milk into the pot. If using boiled milk, dilute cream with water to keep it thin. Before milk gets hot, take out two ladles of milk into a bowl.
2. Prepare custard mixture: Add 2 teaspoons of vanilla custard powder to the milk taken out in the bowl. Mix well to avoid thickening too much.
3. Soak and grind dry fruits: Soak almonds (peeled), raisins, pistachios, and poppy seeds overnight or at least 3-4 hours. Drain water and grind with 4 green cardamoms, adding 1-2 teaspoons of water if needed to form a smooth mixture.
4. Cook the milk and add custard: Heat the milk in the clay pot until it starts to curdle slightly. Stir continuously to prevent cream from curdling on top. Gradually add the custard mixture little by little, stirring well. Cook on medium to low heat for 4-5 minutes until custard is fully cooked.
5. Add sugar candy and dry fruits: Add 4 teaspoons of ground stringy sugar candy to the milk. Adjust sweetness to taste. Mix well. Add 5 spoons of the ground dry fruit mixture to the milk and stir to combine. Store remaining dry fruit mixture in a container for up to one week in the refrigerator.
6. Add water and strain: Add half a cup of water (Burmese water) to the mixture to adjust sweetness and consistency. Strain the milk syrup to remove lumps and achieve a smooth texture.
7. Cool and serve: Allow the syrup to cool properly until it thickens slightly but is not too thick or thin. Pour into glasses over ice. Garnish with finely chopped almonds and pistachios on top before serving.