An ancient recipe from the Mughal times…

SOUL along with Chef Aman Tandon brings you some quick-to-make summer mock tails recipe to keep you hydrated and healthy this summer. Also do not forget to watch interesting videos at the end on making rose recipe, growing your own roses and a beautiful recitation on roses.

GULABI JOSHANDA

Ingredients

• 4 cups Milk (use skimmed milk, if you want to reduce fat content)
• 250 gms Sugar candy or artificial sweetener to taste
• 80 gms. Almonds, blanched and peeled (you can use ready blanched ones)
• 50 gms. Pistachios, blanched and peeled
• 1/2 tsp. Green Cardamom Powder
• 1 tsp. GULKAND / Rose water
• A few fresh rose petals. These are wild rose petals, insecticide free./ if unavailable then it can be substituted with rose syrup
• Few Ice Cubes
•  150 gms Rabdi (readymade)

Instructions

• boil the rose petals in 500 ml water on a slow flame to extract of the natural colour and essence of fresh natural rose flower, sieve out all the blanched rose petals.
• Add sugar to this rose blended water and make homemade rose syrup and refrigerate to cool.
• Place remaining all ingredients, except ice, in a blender and grind until smooth. It takes only a few seconds.
• Add the dry fruits paste to the milk, sweeten and flavour it with the stewed rose syrup.
• Place a couple of ice-cubes in each glass and pour over the milk shake.
• Garnish with a few rose petals in each glass
• Serve cold garnished with a heart shaped rose and flakes of almonds to give the crunch of a taste, laced with the creamy Rabdi.

Notes

• It can be made in advance and kept in the fridge. Don’t add ice and rose petal garnish until just before serving.

(Look out the page for another quick-to-make summer mocktail recipe, next week!)

Videos : Learn how to use roseweetener (Gulkand) in Gulab-e-Gulkand

Also know how to grow your own organic roses…

Never ending beauty of roses in wonderful recitation by Studio Brussel: Daan & Isolde – Where the Wild Roses Grow (Nick Cave & Kylie Minogue cover)

---