Kesar badam doodh... Saffron- Almond milk

Saffron flavoured milk enriched with almonds, served warm or chilled.. So delicious n nutritious.. !! 

Ingredients:
Almonds: 7-8, soaked overnight in 1/2 cup water
Milk      : 1 cup
Saffron  : 4 -5 strands 
Sugar     : as per taste


Method:

• In a pan take sugar, saffron strands, milk and bring them to boil on medium heat
• Take the soaked almonds in a blender along with the water used for soaking
• Blend it to a thick paste and add to the milk
• Bring the milk mixture to boil, turn off the heat
• Mix well and serve hot
• It can be served chilled also, just place the ready saffron almond milk in refrigerator for few hours 

Sago pearls in Palmsugar caramel

 Sipping a cool delicious drink is a great way to enjoy a summer day. It can be anything, from a fresh fruit juice to exotic squash, punch, cocktails or even mock-tails 

Sago pearls in caramelised palm sugar is rich, luscious creamy dessert/drink usually served chilled. An excellent way to beat the summer heat.

This drink reminds memories of my childhood days when my granny used to prepare it during our summer vacations where, after playing in the hot sun, we were often fed with this cool refreshing drink and also sometimes Ragi majjige and Kokum sharabat. But the way she prepared sago drink was much simpler, just with 3 ingredients: sago, coconut and jaggery

So friends, lets beat the summer with this deli-coolicious drink guaranteed to cool you off !!!

Ingredients for sago pearls:

Sago pearls              :150 gm

water                      : about 2 ltrs
salt                          : 1/4 tspn

Coconut milk           : 100 ml

Ingredients for Palm sugar caramel:

palm sugar(Jaggery)  : 100gm 

cream                       : 200 ml

butter(optional)        : 40 gm

Method:

• Make the palm sugar caramel by combining palm sugar or jaggery, cream and butter in a small saucepan stirring continuously until the sugar dissolves to form a silky sauce. continue to boil until thickened.(I did not add butter). If required, strain through a sieve and keep aside

• To prepare the sago pearls, first soak it in water for about 20 mins.then put a very large pot of water for boiling with little salt, Add the pearls into it and keep stirring for 15-20 mins until the pearls turn transparent. Ensure that it does not stick to the base of vessel

• Drain the sago through a sieve and cool it by running cold water through it
• Then take some required quantity of these cooled sago pearls in a mixing bowl. Add the coconut milk and few tablespoons of palm sugar caramel, until desired sweetness
• serve chilled

Note:

• use a large vessel or pot to boil the sago so that it does not stick to the bottom
• try to use jaggery that is odourless 
• along with coconut milk, normal milk can also be added 
• salt is very much required as it gives that perfect tinge of taste  with jaggery and coconut milk

Makes : 4 glass

Preparation time : 30 mins

• I a sending this recipe to 'Summer Spunk' hosted by Anusha and 'Jump N Jive@ Icypritz' hosted by Preethi

and  

Shrikhand

Proud to say that I learnt making shrikhand from my hubby :)))..As this is one of his favourite dessert, he has prepared it a couple of times which he learnt it from my MIL who is no less than any master chef, especially in making sweets n desserts. Believe me, I have not eaten any other shrikhand much tastier than this one with aroma of nutmeg, cardamom, saffron and charuli seeds. Typical Maharashtrian style

Ingredients:
Thick Curds/Yogurt    : 1 litre
sugar                          : 1 1/2 cup or as per requirement
saffron                        : few strands
cream                         : 5-6 tbspn
dry fruits                     : pistachios, charulis, almonds
nutmeg powder           : 1 tspn
cardamom powder      : 1 tspn 


Method:

• Take the plain thick yogurt in a muslin cloth, tie it firmly. Squeeze out gently to drain away any excess water and hang it over night in a cool place. I used Greek yogurt as its very thick, much suitable for Shrikhand

• In the morning, take out the thick hung yogurt (commonly called as chukka)carefully in another vessel

• Add sugar, cream, saffron strands and stir the mixture well with a spoon in 1 direction till a smooth silky consistency appears and all the sugar dissolves
• Add nutmeg powder, cardamom powder, mix it well

• Lastly add charuli seeds, coarsely chopped almonds n pistachios  and chill it (I did not add charulis) 
• serve cold with Pooris

Note:

• Chill the shrikhand for at least an hour before serving
• avoid adding artificial food colours 

Coconut Truffles

Coconut truffles is a Moroccon sweet dessert. It taste just great as it is made out of condensed milk and coconut. Its a non heating recipe expect the nuts which are optional.

Dates kheer

My friend prepared this scrumptious Dates kheer and Dhoklas when I visited her for the first time in Zurich  and must say that this dates kheer brought along much more sweetness in our friendship :-). She shared this recipe with me which I am sharing with you all. Thank you Pooja for sharing this recipe.

Shahi Tukda

Shahi tukda as the name goes, falls in a rich variety of Mughlai dessert. Actually it takes quite a long time to prepare this dessert because preparing the rabdi is a work of patience. But here I am posting some quick recipe of shahi tukda,which could be prepared quite quickly n also retaining its taste...

Coconut burfi

Coconut burfi is a very quick n easy burfi that can be prepared in all occasion. In this post I am showing how to make it in much more simpler way by adding condensed milk and other 4 simple ingredients.
Traditionally its prepared with freshly shredded coconut, milk and sugar. But in some places its difficult to find fresh coconut. So I tried out with dessicated coconut(dry coconut) and the end result was just like the traditional one.

Shabudana/Sago Payasam

Whole Moong Payasam

Besan laddu

Semiya kheer/ Vermicelli kheer

Ingredients:
1 cup semiya
1 tbspn butter/ghee
1 cup sugar
3 cup full fat milk
4-5 saffron strands
1 tspn elaichi powder/cardamom powder
dry fruits(raisins, almonds n cashews) roasted in butter/ghee