By Chef Thayanithi Tamilarasu, Sr. Sous Chef, Signature Club Resort, Brigade Group
Ingredients:
· Nuts – (Almonds 10 nos; Pista 8 nos; Cashew 8 nos)
· Melon Seeds – ¼ tbsp
· Fennel Seeds – ¼ tbsp
· Sabja Seeds – 1 tbsp (soaked)
· Green Cardamom – 6 nos
· Cinnamon – ½ inch
· Black Pepper – 2 corns
· Saffron Strands – 1 pinch (optional)
· Rose Syrup – 3 tbsp
· Rose Water – 1 tsp
· Milk – 500 ml
· Rose Petals – 2 nos
· Sugar – 3 tbsp
· Salt – 1 pinch (optional)
Method:
Bring milk to a boil and add sugar.
Bring 2 cups of water to a boil, toss in the nuts and blanch for a minute. Drain and rinse with cold water to quickly cool them down. Add to a blender along with melon seeds, fennel seeds, black pepper, cardamom, cinnamon, salt and saffron (optional). Make a coarse paste and then blend in the milk till smooth. Add rose syrup and rose water. Allow to cool, refrigerate for a minimum of 4 hours or overnight. Mix Well, strain and add sabja seeds (Soak sabja seeds in a glass of water for 20 minutes. Strain excess water if any). Serve chilled garnished with rose petals.
Corporate Comm India (CCI Newswire)
