1/2-3/4 cup chopped watermelon
Chai: To serve 2
1-2 Cups of filtered water
1” root of ginger minced
2-3 cardamom pods seeds powder
1-2 leaves of fresh basil/mint (Optional)
2-3 Tsp of loose black tea leaves
2 tsp sugar
1/3-1/2 cup of whole milk (If using 2% or lower fat milk, increase the milk quantity and decrease the water quantity)
Bring the water to a gentle boil. Add the spices and let boil on medium heat. Add the milk (1/3 cup) and the tea leaves (2 Tsp) and let boil on medium heat. Depending on if you like a more creamy tea, add more milk and if you want it stronger, add more tea leaves. The color of the tea should look like rose colored sand.. (open to own interpretation) J. Bring to a boil and add the sugar. Mix well and remove from stove. Cover and let sit for 1 minute. Using a sieve, strain the tea into tea cups. Enjoy!
Gugni: Seasoned Summer white peas
Detailed recipe soon!
Spring has Sprung!! Mangoes are here!
Whipped up this beauty! Fresh homemade yogurt, fresh mangoes, cardamom, saffron and sugar!
Diwali: Rava Mawa Laddoo
1 cup sooji/rava
1/3 cup coconut desiccated/ flakes
1/2 cup ghee roasted nuts and raisins
1/2- 3/4 cup fine sugar
1/4 cup ghee (warm/melted)
2-3 cardamom pod seeds crushed
1/3-1/2 cup warm milk
In a heavy bottom pan, heat up 1-2 Tbsp ghee and roast the rava for 7-8 minutes on low/med heat. Be careful not to let the rawa turn brown. Add the coconut and sugar. Mix well and roast for an additional 2-3 minutes.
In a shallow big bowl, add the rawa mixture, the dry fruits and the cardamom seeds. Mix well. Add 2-3 Tbsp of warm milk and mix well again till moist. Let cool gently but not completely.
Using greased palms, make small balls of the mixture. Add more warm milk if needed (if mixture is too crumbly)..
Store the laddoos in an airtight container or in the fridge for up to 1 week.
Diwali: Gulab Kalakand
1 cup paneer/chana (soft fresh paneer)
1/2-3/4 cup condensed milk
2-3 Tbsp Milk powder
2 Tbsp butter melted
2 cardamom pods seeds crushed
1-2 Tbsp roasted pistachios crushed
1-2 Tsp Rose essence
1-2 Rose petals chiffonade
Mix the first 4 ingredients well in a heavy bottom pan. Adjust the condensed milk as per sweetness desired.
Cook on low/medium heat for up to 25-30 minutes.
Keep stirring making sure the mixture doesn’t stick to the bottom. The mixture will turn a cool shade of beige/brown and leave the sides of the pan. (It may take you over 30 minutes depending on your stove range)
Add the rose essence. In a greased plate, layer the mixture. Using the back of a spatula, press down the mixture. Add the cardamoms and the nuts. Grease the spatula a bit if the mixture sticks.
Add the rose petals. Let set for an hour before cutting into pieces with a greased knife. Let set for an additional 4-5 hrs. Consume immediately or Keep in fridge for up to 4-5 days.
Since it is a milk product, don’t keep it for too long. Eat it!
Fashion Musings updated!
Look here for more details!