INDIAN REFRESHING DRINKS – AT SUMMER!

ROSE LASSI

Ingredients

2 cups Yoghurt
1 cup Chilled water
3 tabs Sugar
2 tabs Rose syrup
Ice cubes, a few
Nuts, chopped

 

Method

1. Take a blender and add yogurt, rose syrup, sugar, and ice cubes to it.
2. Blend it for a minute until it is mix.
3. Finally, pour it into a glass and garnish it with some nuts.

AMLA JUICE

Ingredients

1 cup Amla
2 tabs Honey
¼ tsp Salt
1 cup Chilled water

Method

 

1. Chop amla into small pieces. Discard seeds.
2. Add all the ingredients in a blender jar and blend on high speed.
3. Strain through a metal strainer.
4. Add some water over and strain again.
5. Serve chilled.

THANDAAI

Ingredients

4 cup Whole milk
2 tabs Sugar
1 tsp Gulkand
1 tsp Rose water
1 pinch Saffron strands
1tsp Black peppercorns
4 tsp Fennel seeds
4 tsp Poppy seeds
15-20 Green cardamom pods
Sliced nuts to garnish
Rose petals

 

Method

1. Add nuts, black peppercorns, green cardamoms, poppy seeds, fennel seeds, and saffron to a medium mixing bowl and water, soak the 5-6 hours or overnight
2. Add the soaked ingredients to a blender along with the leftover water and blend to make a fine paste.
3. Add 2-3 tablespoons of milk if required while blending. Set the paste aside.
4. Heat milk in a heavy bottom pan over medium heat.
5. When the milk comes to a boil, stir in the nuts paste, sugar, gulkand, and rose water.
6. Cook for 2-3 minutes. Stir frequently.
7. Remove the pan from heat and let the mixture cool down for 10 minutes.
8. Refrigerate the milk mixture for 3-4 hours for the flavors to meld.
9. Pour the Thandai into serving glasses.
10. Garnish with rose petals and slivered dried nuts and serve chilled.

IN CONCLUSION

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