Food blogger Sangita Agrawal's recipes will take the edge off a hot summer day. Read on!
Photographs: Kind courtesy Sangita Agrawal
Daab Shikanji (Lime and Coconut Water Lemonade)
Serves: 2
Ingredients
- 2 tbsp tender coconut, chopped
- Water of 2 tender coconuts, approximately 500 ml
- 2 tbsp lemon juice
- 2 tbsp sugar
- Thin slices of lime for garnish
Method
- Store the tender coconut in the fridge for 4 to 6 hours. Ideally make this drink just before serving.
- Cut the soft, creamy kernel of the chilled coconut into small pieces and keep aside.
- In a pitcher, combine the coconut water, lemon juice and sugar.
Mix until the sugar dissolves.
- Pour the mixture into a two tall glasses and garnish with chopped coconut and slices of lime. Serve immediately.
Note: Don't use ice as it will dilute the flavour.
Kesar Pista KulfiServes: 14 to 16 servings
Ingredients
- 2 l full-cream milk
- 120 to 140 gm sugar
- 10 badam or almonds
- 10 pistachios
- ½ tsp elaichi or green cardamom
- A few strands of kesar or saffron
- 2 tsp hot milk
Method
- Boil the milk to boil in a heavy-bottomed saucepan and continue to boil on low to medium heat till it reduces to ½ its quantity.
Stir occasionally.
Add the sugar and continue to boil till it is reduced to 1/3 in quantity.
- Meantime, in a bowl soak saffron, in 2 tsp of hot milk and set aside.
- Sliver or chop the almonds and pistachios..
- Add half of the slivered almonds and pistachios to the hot milk mixture and boil for 5 minutes more. Take off heat.
- Let the thickened milk come to room temperature, add the cardamom and saffron, give it a good stir.
- Pour into kulfi moulds, add ice cream sticks and freeze overnight.
If you do not have moulds, use paper cups, ice cream sticks and cover with cling wrap.
De-mould the kulfi by running tap water over the exterior of the mould or paper cup for a few seconds. Serve immediately garnished with the rest of the slivered or chopped nuts.
Sangita Agrawal lives in Mumbai and publishes the food blog Bliss of Cooking.
