Recipe

1. Preparing Takmariya:

   - Soak takmariya (sabja seeds) in water for 5-10 minutes. Once soaked, refrigerate until needed.

2. Preparing Muskmelon:

   - Cut the muskmelon in half and scoop out the seeds using a spoon.

   - Cut the muskmelon flesh into chunks and blend in a mixer until smooth. No need to add extra water.

3. Preparing Custard Milk:

   - Heat 2 cups of milk in a pan until warm.

   - In a separate bowl, mix 2 tablespoons of custard powder with a small amount of cold milk to form a smooth paste.

   - Gradually add the custard paste to the warm milk, stirring continuously to avoid lumps.

   - Optionally, add condensed milk for sweetness and richness. Let it simmer for 2-3 minutes, then remove from heat and let it cool.

4. Mixing Muskmelon and Custard Milk:

   - Once the custard milk has cooled down, add the muskmelon pulp and mix well.

   - Ensure the muskmelon pulp is added at room temperature to prevent curdling.

   - Stir until thoroughly combined.

5. Garnishing and Serving:

   - Pour the muskmelon milkshake into serving glasses.

   - Garnish with chopped pistachios, almonds, and any other desired dry fruits.

   - Optionally, add a few pieces of muskmelon for visual appeal.

   - Serve chilled and enjoy the refreshing taste of muskmelon milkshake.

Note: You can store the muskmelon milkshake in the freezer for up to two days. Adjust sweetness according to taste preference by adding more condensed milk or sugar.

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Conclusion:

With Hetal's simple yet flavorful recipe, you can indulge in the cooling sensation of Muskmelon Milkshake right in the comfort of your home. Subscribe to Kitchen Craft for more delightful recipes and beat the summer heat with every sip of this rejuvenating drink. Share this recipe with your loved ones and stay tuned for more exciting culinary adventures.