Arrowroot Custard Milkshake
Arrowroot is a root vegetable that is known for its easy digestive properties and fully packed with protein, Fibre and healthy fats. Arrowroot does not have a distinct flavor profile, it is usually used as a thickening agent in desserts, soups, sauces, etc due to its thickening properties.
I always like to use arrowroot powder instead of corn flour slurry in most of my dishes, as arrowroot has more health benefits. So I thought of trying out a milkshake using arrowroot (koova). Arrowroot drink is usually prepared as a hot drink, here I demonstrate a Milkshake version. Arrowroot slurry is prepared and poured to boiled milk, which is constantly mixed till you get a thick consistency. Allow to cool the thick Custard which is prepared. Next blend the arrowroot Custard with chilled milk and coconut milk and set aside. Sabudana pearls are added as the first layer of the Milkshake for added texture, this step is optional. I added soaked basil seeds/ tuk malenga seeds too, as it has good health benefits, high in iron etc.
For added flavor I used a pinch of cardamom powder. You may use vanilla essence or any other flavoring agent, as per your liking. Finally topped off with a scoop of vanilla ice cream and garnished with toasted shredded coconut.
This Custard milkshake is going to make you feel refreshed for iftar. I tell you! It had a feel of Elaaner (tender coconut) Milkshake flavor to it.. definitely a super hit here!
Let's prepare this easy and refreshing arrowroot Custard milkshake,
Ingredients:
- 1 tbsp basil seeds, soaked in water
- 2 tbsp Arrowroot powder, made into a slurry with some water
- 1/2 cup milk
- 1/2 cup coconut milk (store bought/ freshly squeezed)
- Cardamom powder, a pinch
- 4 - 5 tbsp Sugar
- A scoop of Vanilla Ice cream
- 1 tsp of toasted shredded coconut (for garnishing, optional)
- 2 tbsp Sabudana pearls (soaked in water at least for 3-4 hours), optional
Instructions:
- Boil and drain the sabudana pearls that has been soaked and set aside.
- Into a saucepan, add in your arrowroot slurry, milk, sugar and cardamom powder and bring to a boil, whilst stirring constantly, so that no lumps form.
- Set the arrowroot custard aside to cool.
- Blend the arrowroot Custard with coconut milk and chilled milk.
- Into a tall glass, drop your boiled and cooled sabudana pearls, then pour some of your arrowroot Custard milkshake, drop in some soaked basil seeds, and pour your milkshake, finally drop 1 scoop of vanilla ice cream and pour in your Custard Milkshake.
- Finally garnish with toasted, sweetened shredded coconut and enjoy!
Notes:
You may add frozen milk cubes and pulse for added chillness (don’t know if there is even a word like that) 😁
