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1 tablespoon - sweet basil seeds (sabja seeds)
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add some water
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mix and soak for 10 minutes
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add a cup of water into the pot
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100 grams of sago (soaked for 30 minutes)
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close the lid and cook sago (saabodana) at medium flame for 10 minutes
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when cooked , sago becomes bit translucent . strain cooked sago and let it cool completely
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add 500 ml of water and bring it to boil
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turn off the gas and let water cool for a minute
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i used WeikField strawberry jelly crystals, you can use any other brands and flavors
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prepare jelly according to given instructions
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A sachet is given inside the box
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pour jelly crystals into the bowl
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crush strawberry jelly crystal lumps into fine powder using spoon
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add a sachet of white powder given with jelly box
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combine well
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add 5 teaspoon of warm water from already boiled 500 ml water
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add remaining warm water( 500 ml boiled water)
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mix until jelly powder dissolves completely
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pour liquid into any square or flat container
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here i used only half of the jelly liquid, remaining will be used for any other dishes
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allow jelly to set for 45 minutes at room temperature
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2 tablespoon - custard powder
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add some water
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mix well without having any lumps
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500 ml milk
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bring milk to a boil
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5 tablespoon of sugar, if require add another 2 tbsp of sugar
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mix and cook until sugar dissolves
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slowly add custard mixture and stir continuously to avoid lump formation
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stir continuously and cook for 8-10 minutes on low flame
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transfer custard milk to a bowl
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let the milk cool completely
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after 45 minutes jelly is set, so cut into pieces
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add cooked sago to a cooled custard milk
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2 teaspoon - soaked basil seeds
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2 Tbsp - chopped almonds
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2 Tbsp - chopped cashew-nuts
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combine all ingredients well
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put few ice cubes in serving cup
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fill half of the cup with sago custard milk mixture
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add 4-5 teaspoon of strawberry jelly or add jelly as per your taste
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fill remaining of cup with sago milk mixture
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add jelly according to your taste and mix gently
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chopped almonds and cashews
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