Badam Milk Shake Instructions : Grind cinnamon, badam, sugar all together After put milk & curds into the mixie, grind well, along with the above powder. Put water if you do not want it served thick. Serve the chilled badam milk shake.
INGREDIENTS 3 cups of milk 1 cup of badam 1 cup of yogurt/curds 1 cup of sugar 5 cinnamon 2 cups of water
INGREDIENTS 3 cup plain yogurt 1 cup milk 1 cup water 1 cup mango pulp 1/2 cup sugar 1 oz pistachios, ground
Chop the tomatoes and carrots into big pieces.
Put the orange segments and ½ teacup of water.
Blend it with all the remaining ingredients in a
liquidizer and strain.
Serve it with lots of crushed ice.
a few drops of lemon juice
3 drops saccharine or 2 pills saccharine
2 pinches salt
crushed ice for serving
In a pitcher, combine the yogurt, milk, water, pulp, and sugar.
Whisk briskly until completely mixed. Chill.
To serve, pour over crushed ice.
Sprinkle the ground pistachios over the top.
Makes 4 to 6 servings.
Take a glass and mix all these ingredients with a little water.
Stir well till the sugar dissolve properly.
Now add soda or chilled water in it.
Serve it chilled and decorate with mint leaves and lemon.
1 lemon juice
6 tsp sugar
¼ tsp salt
¼ tsp powder of black pepper
¼ tsp juice of ginger
Bring Sugar and water to boil.
After making sure all the sugar is dissolved remove from heat and cool completely.
Clean all other dry ingredients.
Soak each in water separately for 3-4 hours.
Drain all soaked ingredients.
Peel the almonds.
Blend all the ingredients to a very fine paste.
Place a strainer over a vessel and strain the blended liquid, pressing with back
of a spoon, extracting the liquid into vessel.
Add more syrup, a little at a time to extract more.
Pour back husk with some more syrup and blend again, strain and repeat till all the
syrup is gone and residue becomes dry and husk like.
Your thandai concentrate is now ready to be stored in clean airtight glass bottles.
It has a shelf life (refrigerated) of 6 months.
Ready to serve.
Blend milk, thandai and few ice cubes and serve chilled in tall glasses.
1 kg sugar
½ kg water
½ katori saunf
30 cardamom pods
¼ katori black peppercorns whole
1 tbsp khuskhus
½ tsp rose water
1 tbsp kharbooj / tarbooj seeds skinned
Strawberry Milk shake
Wash the strawberry and chop it finely.
In a blender put the strawberry, sugar and a cup of milk. Blend it to a smooth paste.
Add the rest of the milk and blend it once again.
Strain it with a mesh into a large jar. Let this cool at least 2 hours.
Serve it in tall glasses with a scoop of strawberry ice-cream.