Iftar & Eid Menu: Breaking Fast with Dates and Tea
"Feasting on Faith: An Iftar & Eid al-Fitr Culinary Journey from Tamil Muslim Cuisine"
Tamil Muslim Cuisine: A Legacy of Trade, Culture & Flavours
Tamil Muslims, also known as Tamil Nadu Muslims or Tamil-speaking Muslims, have a deep-rooted culinary heritage shaped by centuries of trade, migration, and cultural fusion. Their cuisine is a vibrant tapestry of South Indian traditions interwoven with Persian, Arab, and Mughlai influences—resulting in an exquisite blend of aromatic spices, slow-cooked meats, and indulgent sweets that define Tamil Muslim feasts.
HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ
Let me start writing about Turkish Coffee with an age-old Turkish Proverb - "Coffee should be Black as Hell, Strong as Death & Sweet as Love." It's a Cup which tells your fortune, decides War, Empire and even Romance & Life. If I say, I drink more Coffee than its history, it might prove wrong for this simple cup of Turk Kahvesi. I have read more and long enough, rather than that I have just had only a few cups of Turkish Coffee. So as they say A Cup of Turkish Coffee is worth Forty Years of Friendship, but mine was a secret love for this Coffee.
After long years of wait - For a Cup of Turkish Coffee, here I am writing about it. I fell in love with this Turkish Coffee even before I tasted it. I always knew I would love it, so was my love for a Coffee as such and even more was my obsession for the Turkish Coffee Pot alias Ibrik/Cezve. The moment I caught my eye on it, I deeply knew I wanted to own one. To say, my trail for a Turkish Coffee (actually the Ibrik) got deeply enrooted in my mind in early 2000s from an article in an Indian Magazine. Though not a fancied or an extremely expensive item, but the period of time
I set eyes on it, was neither accessible nor available, in my terms. Least I had an idea where I could source the Coffee pot or the Coffee.
Left alone, then and there, I kept it locked within my long, want to buy list.
Though in recent years I had easy access to buy an Ibrik, and also there was one such occasion where I almost bought one and my conscience pricking, Strict Appicer, said, don't buy, it is way far expensive for its original price. And there, with a heavy pang, I left the Ibrik, and she promised me that she would buy me this Coffee pot. So I set my mind that I would buy it when time comes.
So, the story of my Turkish Coffee and my most loved Ibrik/Cezve, took a twist when I travelled to Dubai recently. The street markets or the Souks were lined up with these Brass and Copper Ibriks. Least to mention my enthusiasm and with the looks of my all-knowing husband & daughter, I bought my long wanted - Ibrik. Some things bring a kind of satiated happiness after buying them and this Ibrik bought a thought of happiness(I should say, I got a Massive Dopamine fix!!!) and I felt, it was worth the wait. Least to mention the numerous shapes and sizes of antique Ibrik/Cezve, I saw in the Dry Bridge Market at Tbilisi, Georgia later. My hands were literally itching to get hold of a few, which I strictly controlled, convincing myself to pick it up during my next visit to the place. Hopefully...
HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ
Now, let's talk about Turkish Coffee!
Turkish coffee! It's a strong cup of caffeine made in a special pot called a Cezve/Ibrik. In some places, the coffee pot is called Dallah, that's of a different shape as such. The fine Coffee grounds are boiled along with water on an open fire until it thickens & then the coffee is served in a
small cup. It is usually made with extra finely ground coffee beans. This gives the
drink a much stronger and bolder flavour than filtered coffee.
Is Turkish coffee Turkey?
Though it is called Turkish Coffee, the drink didn't originate from Turkey, but was introduced to an Ottoman governor
stationed in Yemen. The Ottoman governor then
recommended it to Sultan Suleiman, who popularized it in Istanbul, Turkey, as well as nearby countries and
regions. And, as the people in each region put their own spin on the recipe,
new drinks were born despite similarities to the Turkish coffee
preparation method.
Taste & Smell of a Turkish coffee:
Turkish coffee has a strong, bold, bittersweet taste. It has a
concentrated and gritty body due to the way that it's brewed. The use of extra finely ground coffee and direct contact with boiling
water throughout the cooking time effectively extracts the flavour compounds. And it isn't filtered, so the bottom of the cup will
have a noticeable layer of sludge and the coffee grounds will float
freely around, giving it a much heavier body and concentrated feel.
HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ
Generally, Turkish coffee smells rather nutty, burnt, and spicy,
especially when it's brewed with cardamom (which I personally like). However, it will depend on
what type of beans you use, too.
The 3 Main Factors which makes Turkish Coffee famous are the
Brewing Method:
Turkish Coffee is made with a special pot called Cezve or Ibrik. And in Arabic Regions they use a Coffee Pot called Dallah. These Coffee Pots have a very narrow neck, with a pouring spout. Without this feature, the foam that forms during the brewing process
can't be built up and sustained, which gives its ubiquitous & infamous concentration. The Cezve also has a long handle to help the user handle the brewer more easily.
DALLAH
Turkish Coffee Beans:
Traditional Yemeni
Mocha beans are used to make Turkish Coffee, but any type
of Arabica coffee beans fits well into the suit. In terms of grind size, make sure to get it extra fine, even powder-like. I got hold of a fine ground from Georgia, suitable for making Turkish Coffee, well, that's what the package suggested. And it does a decent job, too.
Water:
Rule suggests going for a coffee-to-water ratio of 1:9. But my rule is to always stick on to our taste and preference, so adjust
it accordingly - as you like the brew, too weak
or too strong.
HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ
Optional Add-ons:
Sugar
This is absolutely optional. Feel free to add sugar to make it sweet. With little or moderate sugar - az şekerli kahve, orta şekerli kahve or orta kahve, as it's colloquially called in Turkishor a Sweeter version of çok şekerli kahve. But anyway, as I mentioned at the beginning of the post - "Coffee should be Black as Hell, Strong as Death & Sweet as Love." And my love is always for the unsweetened 'Sade Kahve'.Turkish Coffee is traditionally served with along something small & sweet Turkish delights or dates.
Flavourings:
Cardamom - I love my Turkish Coffee with a note of Cardamom in it.
It is sometimes flavoured with
Mastic, a resin taken from the Mastic Tree also, known as the Tears of the Chios. The flavour is bitter at first, but after some chewing, it releases a refreshing flavour similar to pine and cedar.
Salep, is a flour made from the tubers of the orchid genus Orchis & it contains a nutritious, starchy polysaccharide called glucomannan. Salep flour is consumed in beverages and desserts
Ambergris is a solid, waxy, flammable substance of a dull grey or blackish colour produced in the digestive system of sperm whales. Freshly produced ambergris has a marine, faecal odour. It acquires a sweet, earthy scent as it ages.
HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ
Turkish Coffee Recipe
Turkish coffee yields a thick, concentrated, and aromatic
brew that's very easy to make. Simple steps to make this strong caffeine
drink using extra fine grounded beans over a stovetop.
Cuisine - Turkey, Arabian
Recipe Type - Beverage
Difficulty - Medium
Serves - 2 Small Cups
Author - SM
Preparation Time - 5 Minutes Brewing Time - 8–10 Minutes
Fill the Cezve with water until it reaches the neck of the pot. My Cezve holds about 2 Cups - 500 ml of Water.
Add ground coffee to the Turkish coffee pot.
Add the Cardamom Powder & Sugar if you like it sweet
Heat the Cezve over low or medium heat until it's about to boil.
When it starts to foam up, remove the Cezve from heat.
Scoop out the foam with the spoon and either add it to your serving cups or discard it.
Stir the Turkish Coffee in the Cezve and return the Cezve to heat.
Boil it again for a few minutes until it foams up, and again remove it from the heat.
Remove the Foam and repeat the above steps for two more times.
During the last round, remove the foam, and you don't need to return it to the heat.
Slowly pour the Turkish coffee into your serving cups and let the sludge settle down before drinking.
Serve Turkish Coffee with a piece of Turkish delight, a
type of Turkish confection, and a glass of water for the most authentic
experience.
HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ
NOTES:
The brew is on a slightly strong side, which I prefer personally. Adjust the amount of Coffee Powder to suit your taste.
You can adjust it by adding more or less water to suit your style of Cuppa.
Sweeten your Turkish Coffee with your choice of Sweetener, or have it as it is.
Flavouring the Turkish Coffee with Cardamom is purely optional.
Serve it hot, unfiltered.
*As
a thumb rule - Practice makes things perfect and the rule goes for a Turkish Coffee too & I would like to say, stick onto your preference
when it comes to recipes like this.
Turkish coffee is a
type of caffeine drink made with a special coffee-making pot called a
cezve or ibrik. The caffeinated beverage is boiled on an open fire with
water until it thickens, then served in a small cup.
Read more on original source: https://www.honestfoodtalks.com/turkish-coffee-recipe/
Turkish coffee is a
type of caffeine drink made with a special coffee-making pot called a
cezve or ibrik. The caffeinated beverage is boiled on an open fire with
water until it thickens, then served in a small cup.
Read more on original source: https://www.honestfoodtalks.com/turkish-coffee-recipe/
HOW TO MAKE COFFEE SYRUP
I am a Coffee person, nothing rejuvenates me, rather than a strong
aromatic Cup of Coffee right in the morning. What I love the most is the
strong Black Coffee right from the Percolator without any sweetener
& milk. The first thing I do is, enjoy the aroma of freshly brewed
Coffee wafting out from my wonderful Coffee. Then take a small sip...
cherish the taste... As I would like to twist the age-old proverb to, "there is many a Sip between the Cup and the Lip". My Coffee Cup would surely understand the term as a sip (instead of slip).
Coffee is the only beverage I drink, and I am quite loyal (addicted) to
the drink. My love for Coffee is self-proclaimed. Anything in the name
of Coffee - "A Coffee is a Coffee is a Coffee"- quite captivating and levitating enough to propel your senses with its wonderful aroma and taste.
But in spite of my love for Coffee, it's always in terms of Hot Coffee and not Cold Coffees. I do not prefer cold coffee, let me reinstate the term "prefer" and not "do not like." If an offer comes for a cold coffee, I would like to indulge in it too, but my love for hot & freshly brewed coffee stands high in my preferential scale.
HOW TO MAKE COFFEE SYRUP
Well, when I mastered 😜 (Did I???) Anyway, when I started making Syrups with different ingredients, I wanted to make Coffee Syrup which could be an easy addition while making Cold Coffees. I’ve already posted a few simple Homemade Syrup recipes like Nannari/Sarsaparilla Syrup,Rose Syrup, Lychee Syrup, and Caramel Syrup. Which could be a great addition to your pantry and a great addition for flavouring drinks, lemonades or juices. So, this time my trial is with Coffee - a coffee-flavoured syrup. This homemade coffee syrup is perfect for making iced coffee, drizzling over ice cream, adding to cocktails etc., All the more, you do not need to brew the coffee each time.
Coffee syrup is a concentrated coffee extract that is used to flavour
coffee and other beverages. It is made by steeping coffee grounds in
water and then reducing the water to leave a thick, syrupy liquid.
Coffee syrup is often used in coffee houses to make flavoured coffee
drinks. It can also be used to make iced coffee and cold brew coffee. Coffee syrup has a strong coffee flavour and is very sweet.
Coffee syrup can be used to make a variety of different beverages.
Some of the most popular include Iced Coffee/Cold Coffee, Lattes
and Frappés. And not only that it is not limited to just cold Coffees or drinks, it can also be used to make your hot Cup of Coffee. Coffee syrup can also be used in baking. It can be used as a
flavouring for cakes, cookies, and other desserts. Coffee syrup can
also be added to frosting or used as a filling for pies and pastries. With a little creativity, coffee syrup can be used to create a
variety of different drinks and desserts that will be sure to please any
coffee lover.
This Coffee syrup has equal parts of Water, Sugar and Coffee Powder. This homemade coffee syrup recipe requires just three ingredients and just 10 to 15 minutes to
prepare this coffee syrup recipe.
For a Coffee Syrup, what you would need is good quality Coffee – You
can use your choice of Coffee - freshly ground, instant, or store brought coffee grounds. We need to make a simple syrup with strongly brewed coffee in place of plain
water. You can use any method while brewing the coffee - a Coffee Machine, Percolator, Coffee Press, Moka Pot, South Indian Coffee Filter or Cold Brew. If you do not want to go to the length of brewing fresh coffee, simply use Instant Coffee Powder.
Then what you require is Sugar – White Sugar – I have used white sugar in this recipe. Can use your Sugar of choice.
Then you would need water.
Optional Add-ins and Variations
Vanilla: Add a vanilla bean/pod while the simmering the Coffee syrup or, as simple as it is, use a few drops of Vanilla Essence to flavour the Coffee Syrup.
Spices: Such as a pinch of cinnamon (or simmer a cinnamon stick with the syrup) or nutmeg. Cinnamon is my personal choice.
Sugar – 1 Cup Water – 1 Cup Coffee Grounds – 1/2 Cup
Optional Ingredients:
Vanilla Essence/Extract - a few Drops Cinnamon Powder - a Pinch
METHOD:
First, brew the coffee following your favourite method.
You need a thick and strong Coffee Brew for this Coffee Syrup.
In a Saucepan, pour in the water and add sugar into it.
Stir well to combine, and boil it over a medium-high heat until the sugar is dissolved completely.
Now, add the Coffee Brew and give a quick stir.
Let it boil for about 5 minutes.
Boil this over a low flame for about 15–20 minutes.
Boil the Syrup until it reaches one string consistency.
Switch off the flame and allow it to cool down for a few minutes.
Once the Coffee Syrup cools down completely, store it in a sterilized glass jar or bottle.
Coffee syrup stays fresh for up to 2 months when stored
in a dark, cool place.
For a longer shelf life, store the Coffee Syrup in the refrigerator.
HOW TO MAKE COFFEE SYRUP
NOTES:
Use strong brewed coffee.
Whichever method you are using to brew the Coffee, make sure to brew it stronger than usual. If using ground coffee, use 1/2 cup for 1 cup of water. For instant coffee, use 3–4 Tablespoons for 1 Cup of water.
I’ve used a traditional
1:1 ratio for this coffee simple syrup. For a rich syrup, increase the
sugar to a 2:1 ratio, which will also increase the shelf life. You can
also reduce the amount of sugar, if so, keep the syrup refrigerated or use it within 2 weeks.
Do not cook this Coffee Syrup over a high heat. Cooking over a high flame can burn the Coffee and the entire batch would have a burnt taste.
Boil the Syrup until it reaches one string consistency.
The Syrup gets slightly thicker after cooling down.
Store Coffee Syrup in the refrigerator. This will increase the Shelf life of the Syrup.
I have added no preservatives or artificial colouring in this Homemade Coffee Syrup.
The coffee syrup may vary in consistency, colour, taste, and
transparency depending on the type of coffee and sugar used in the
recipe
HOW TO MAKE COFFEE SYRUP
How to Use Coffee Syrup?
You can use this syrup to make warm or iced milk coffee/lattes. I
usually add just a tablespoon or two of the coffee syrup to a glass of
milk. But feel free to adjust to taste. There are several other uses,
including:
Add to milkshakes.
Coffee syrup can be used to make Iced Coffee/Cold Coffee.
Drizzle in hot chocolate (that’s how you easily make a mocha).
Add to your favourite cocktails like Espresso Martini, Coffee with Kahlua, Kahlua Mocha Milkshake, Kahlua Hot Chocolate etc.,
Just a tablespoon will add flavour to other beverages as well. Flavour anything from Hot Milk to lemonade.
Drizzle over ice cream or enjoy with ice cream floats.
Brush over cakes or drizzle over frosted cupcakes/cake.
Spoon over cheesecake.
Drizzle over waffles, French toast, and pancakes and other breakfast treats.
Try adding a shot of coffee syrup while making Lattes, Cappuccinos, Americano or even Mochas for a sweet twist.
HOW TO MAKE COFFEE SYRUP
Chilled Homemade Lychee Syrup
Lychee Syrup Recipe: Fresh or Canned, No Preservatives
Lychee syrup is the easiest way to turn a glut of fresh or tinned lychees into a versatile homemade fruit syrup. Made with just sugar, water and a splash of lemon, this preservative free lychee syrup keeps for months and adds an exotic, floral sweetness to mocktails, cocktails, iced teas and desserts. No fancy equipment, no artificial colours, just real fruit.
What do you do when you land up with far too many fresh lychees, and a few tins of canned ones besides? You devour the fresh fruit first, of course.
But as the days go by and a few batches still sit in the fridge staring back at me with wide red eyes, the plan of converting them into something else pops into my head. Pudding? Sorbet?
Or go to the extent of converting it into lychee syrup?
Making syrups seemed tedious at first, but once I got the knack of it, I realised it is one of the simplest recipes going, needing only a bit of time and patience. Over the years I've made my own versions of the fruit syrups I love most.
The lychee (Litchi chinensis) is a highly revered subtropical fruit with an imperial heritage rooted in Southern China, cultivated for over a thousand years. Ancient rulers prized it so highly that royal couriers rode vast distances just to bring fresh harvests to the palace.
From its ancestral home, the fruit spread across Southeast Asia, finding a second home in the hills of Northern Thailand. Today, regions like Chiang Mai are famous for their lychee orchards, making it a true symbol of Thai hospitality and seasonal abundance.
My Nostalgia and Memory
Along with lychees comes the memory of our first trip to Thailand in 2009. It happened to be their National Tourism Week, and they handed a big packet of fresh lychees to each passenger landing at Suvarnabhumi International Airport in Bangkok. We had four big packets in our hands!
We were caught up sorting our entry visas and waiting for a taxi. Suddenly, an old lady pulled my hand. Alarmed, I turned to her.
There beside me stood a lovely old lady, beaming with pride. "These lychees are from Chiang Mai, enjoy them!" she said, with a warm, pleasant smile.
I thanked her and promised I would eat them right away. True to my word, we gobbled up a whole packet within no time. They were so fresh, tasty and juicy, my very first taste of that memorable, authentic lychee flavour.
Naturally, we sneaked back to the counter and got hold of two more packets. I still remember that evening twilight at the Bangkok airport, waiting for our taxi to Pattaya with our fresh lychees and the memory of that sweet old lady.
Throughout our stay, I stored the lychees in the hotel room fridge and relished them heartily. I even brought a packet home with us. Even now, all these years later, I still instantly relate lychees to that beautiful trip to Thailand.
Preservative Free Lychee Syrup
The Simple Formula
Water, sugar and lychees are all you need to make this lychee syrup at home. Boil sugar and water along with fresh or canned lychees until it reaches one string consistency, slightly thick and sticky all together.
Finally, add a few teaspoons of lemon juice, strain it, and there you go, a lychee syrup ready to add taste and aroma to your favourite drinks and desserts.
Pure Fruit Flavour: No artificial preservatives or synthetic food colourings.
Smart Preservation: The simplest way to stop a large batch of fresh lychees going to waste.
Brilliant Versatility: Works in drinks, desserts, cocktails and mocktails alike.
No Crystallisation: A splash of lemon juice keeps the sugar from seizing up.
Recipe Overview
Cuisine: Asian (Around the World)
Recipe Type: Syrup
Yields: 1 Medium Jar (approx. 250 ml)
Servings: 10-12 Portions
Difficulty: Medium
Author: SM @ Essence of Life - Food
Time Estimate
Preparation Time: 15 Minutes
Cooking Time: 45 Minutes
Total Time: 60 Minutes
How to Cook Homemade Lychee Syrup: Step-by-Step Guide
Lychee Syrup: Versatile Summer Drink Mixer
Ingredients List
For the Lychee Syrup
1 cup white granulated sugar (helps retain the pale, natural fruit colour)
1 cup water
1 cup lychees, freshly peeled and pitted, or drained canned lychees
1/2 tbsp lemon juice
Method - Detailed Cooking Instructions
Step 1: Preparing the Fruit
If using fresh lychees, peel the bumpy outer skin, slice the flesh carefully, and remove the seed.
Rinse the prepared lychees under cold water and leave them in a colander for a few minutes to drain fully.
Cut the drained fruit into small pieces and blend into a coarse paste.
Step 2: Boiling the Sugar Base
In a clean saucepan, pour in 1 cup water and add 1 cup white sugar.
Stir well and boil over medium-high heat until the sugar dissolves completely.
Step 3: Simmering and Testing Consistency
Add the puréed lychees to the sugar syrup and stir.
Bring to a boil and let it bubble for about 5 minutes.
Lower the flame and simmer for about 30 minutes, letting the fruit oils fully infuse.
Pour in the lemon juice and cook for 5 more minutes.
Pro Tip: Boil the syrup until it reaches exactly a one string consistency, meaning a drop cooled between your fingers forms a single thin thread that holds without breaking.
Step 4: Straining and Cooling
Switch off the flame and let the liquid cool for a few minutes on the counter.
While still warm, pour through a fine mesh strainer into a clean bowl, pressing down slightly.
Once fully cooled, pour into a sterilised glass jar or bottle.
Pro Tips and Notes
Fresh vs. Canned Lychees: Either works. For fresh, simply peel and discard the skin and seed; for canned, drain fully before use. A mix of both works just as well.
The White Sugar Secret: White sugar keeps the syrup's natural pale colour. Brown sugar works too, but will darken it and add a caramel note.
Preventing Crystals: A dash of lemon or lime juice stops crystallisation and acts as a natural preservative.
Post-Cooling Thickness: The syrup thickens slightly as it cools, so don't over-boil past the one string stage.
Serving Suggestions
Lychee syrup is wonderfully versatile. Here are a few simple ways to use it:
Lychee Juice & Soda: Stir into plain water with ice, or top up with soda water and fresh mint for a fizzy version.
Flavoured Teas: Brew black or green tea, chill it, and add a hint of lychee syrup for an instant iced fruit tea.
Zesty Lemonade: A teaspoon stirred into homemade lemonade or limeade for an exotic twist.
The Home Bar: Pour into summer cocktails, mocktails, mimosas, or an elegant lychee martini.
Dessert Drizzle: Drizzle into lychee pudding or lychee sorbet for extra fragrance.
Pantry Life: Stays fresh for up to 6 months in a dark, cool spot inside an airtight glass container.
Refrigeration: For a longer shelf life and brighter floral notes, keep the bottle chilled in the fridge.
FAQ
Can I substitute white sugar with brown sugar?
Yes, but brown sugar will turn the syrup dark brown and add a caramel flavour. White sugar keeps the natural, delicate colour of the lychees.
Is this a syrup or a cordial?
Strictly a syrup, a thick, intense sweetener made of roughly equal parts sugar and water. A cordial is a tart, juice-heavy concentrate meant for heavy dilution.
Can I make this using only canned lychees?
Yes, absolutely. Just drain away the canning liquid completely before chopping and blending the fruit.
Why did my syrup turn out slightly cloudy?
That's completely natural, since we grind the whole fruit into a coarse paste rather than using filtered juice. It doesn't affect the taste or shelf life.
Is lychee syrup vegan and gluten free?
Yes, this recipe uses only sugar, water, lychees and lemon juice, making it naturally vegan, vegetarian, gluten free and halal.
Recipes You Might Like From My Blog
Lychee Lemonade — a zesty, exotic twist on classic homemade lemonade using this very syrup.
Lychee Martini — turn your homemade syrup into an elegant summer cocktail.
Homemade Rose Syrup — another floral, fragrant syrup for your home bar shelf.
Quick & Easy Homemade Lychee Syrup
Bringing Chiang Mai from My Kitchen to Yours
There's real pride in making your own fruit syrups from scratch, and with just a handful of ingredients, you're rewarded with a wonderfully fruity lychee syrup.
This homemade lychee syrup is a dainty, versatile concoction that leaves an elegantly sweet, exotic note in almost any drink you choose to create.
It's a beautiful way to lock the aroma of summer fruit in a bottle, keeping those unforgettable twilight memories of travel and unexpected kindness alive all through the year.
ROSE LASSI
Yet another refreshing drink, prepared with Rose Syrup, Yogurt/Curd and Milk. With the richness of traditional Lassi
comes along the redolent fragrance of Roses. Rose Lassi is a delicious
combination of a Milk Shake and a Smoothie with an authentic Indian
touch. Some recipes call for adding a pinch of Cardamom or Saffron to
enhance the flavour of the drink.
Though believed to have originated from Punjab, Lassi can be seen in
Gujarat, Rajasthan and even in parts of Pakistan. A popular drink
throughout the Northern States of India, are whipped up into many
variations to bring a special note of the same drink throughout India.
Lassi comes into limelight along with the arrival of sweltering summer.
Roadside shops and eateries cater this creamy drink during summer. A sip of the Sweet Punjabi Lassi, topped with a dollop of Malai(fresh cream), is an utter treat and utmost delicacy.
ROSE LASSI
It is an astounding fact that Yogurt/Curd is an integral part of
Indian Tradition and an unavoidable part of Indian Cuisine. Yogurt/Curd
- Dahi/Dai as commonly called in North Indian languages and as
Thayir/Perugu/Mosaru in the South Indian States. Once an agricultural
bound Nation, cattle rearing were a part and parcel of their life.
Availability and use of Milk and milk products were a part of their
daily life. So it's not a wonder that we all like Milk,
Dahi/Curd (Yogurt -in our very own form). All the more, we have a
special place for it in our Pantry. And it is a daily routine to make fresh curd on a daily basis at home. We also knew wonderful techniques to
convert it into tasty Desserts like Shrikhand, Mishti Doi & Bhapa Doi, healthy
Drinks like Chaas, Sambharam and Lassi. We love to accompany
Raithas/Salads with Rice and Roti or make curries out of Yogurt/Curd.
Lassi may taste like a treat, but it’s one that comes with health
benefits! The yogurt in the lassi is full of probiotics that promote gut
health, help digestion, and boost the immune system. It also provides
protein and Vitamin-D, along with the beneficial properties of any
additional fruits, herbs, or spices. Lassi is so refreshing.
ROSE LASSI
Rose Lassi is one best drink if you love the sensuous aroma of Rose. Serve it
as a refreshing drink to quench your thirst during sweltering Summer
days or as a Dessert to wash out the spicy dishes. Lassi happily falls
under the category of a dessert masquerading as a drink. Lassi
- A popular drink throughout the Northern States of India, are whipped
up into many variations to bring a special note of the same drink
throughout India. Next to Mango Lassi, Rose Lassi is yet another variation which tops the popularity. A sip of the Sweet and Flavour filled Rose Lassi, is an utter treat and a sensuous delicacy.
Adjust the sweetness to suit your taste preference.
Rose Syrup I used has added sugar in it. So I did not add Sugar in this Recipe.
For thicker Lassi, add fresh cream, but it is totally optional.
Can add a few drops of Kewra Essence/Water, if you like the flavour in Rose Lassi.
Adding Cardamom Powder, Saffron etc., are purely optional.
HOW TO MAKE ROSE SYRUP
The idea of making Rose Syrup got into my mind when I ended up buying bottles of Rose Syrup with no added sugar in it. It was just the Rose Essence, a thick concoction of Rose Essence in a bright Pink colour. But to my dismay, none had Sugar in it. I bought them to make Rose Milk, a.k.a. Bandung(in Malay). So, while I wanted to use it for Falooda I needed it as a thick sweet syrup which could be used to smear it around the glass. So that's when I converted the Rose Essence into Rose Syrup.
Elegantly redolent, colourful Roses with its exotic fragrance has always appealed me to the core. Roses have always been one favourite flower. After all, "A Rose is a Rose is a Rose... "- as said by Shakespeare and
one of my husband's favourite quotes... I love rose flavoured dishes and drinks and I have one person who's my kin with my liking and that is my son. He loves Rose Milk, Gulab Jamun, Falooda, a small hint of Rose and I guess he likes it.
Well, Rose Syrup is something which is made with fresh Rose Petals, or that's what they proclaim to be so. But store bought ones are mostly Rose flavoured Syrups with artificial rose essences and food colouring. Even I am not going to talk about making all good organic Rose Syrup here. The issue is I do not get that many Roses here, the variety(I think it is the Shrub Rose Variety), which suits best to make Rose Syrup. But this recipe is made with dried rose petals. But my first attempt went with making Rose Syrup with Rose Essence (which had Food colouring too).
HOW TO MAKE ROSE SYRUP
Some recipes are so that we never attempt to make them at home, and I feel Rose syrup comes under that category. Maybe the idea of making this might sound tedious and time-consuming for a few, but it is one easy recipe. Water, sugar, and dried rose petals are all you need to easily make this floral rose syrup at home. Boil Sugar & Water along with fresh/dried rose petals until it reaches one string consistency or becomes slightly thick & sticky all together. Finally, add rose water or rose essence, strain it and there you go with a Rose syrup, ready to add beauty, taste and aroma to the dishes.
This easy and extremely versatile Rose Syrup is sure to elevate your desserts,
drinks, cocktails, and mocktails. This Rose Syrup can be added to almost
anything in which you would love to have a note of rose and a tinge of pretty pink colour.It will leave you with an elegantly sweet, dainty and exotic aromatic floral note. You could indulge into a Rosy fragrant aroma so, calming and sensuous.
This rose syrup has equal parts of water and sugar, dried rose petals and some rose
flavourings. Plenty of dried rose petals are used in this rose syrup recipe. And a few other ingredients which are optional like Kewra Water, Rose Food colouring etc., for added flavour and colour can be added to this Rose Syrup, but I personally do not add them.
This is Rose Syrup and what you would need is, Rose Petals
Rose Petals - Fresh or dried ones suit well to be used to make this Rose Syrup. Shrub variety Roses which are unique for its fragrance is my personal choice. Can also use Red/Pink Hybrid variety Roses. Why Red or Pink Roses? They naturally yield you with a Pink hued Rose Syrup.
ROSE PETALS
Fresh Petals - Buy food grade Rose Petals. If you can get hold of fresh roses from your garden which are pesticide free, well, and you are good to go.
Dried Petals/Buds - Get food-grade rose petals. Never use dried rose petals from a flower shop, since those
are loaded with chemicals. While using rose buds, make sure to cut them into two, which would infuse the aroma well into the Rose Syrup.
Artificial Rose Essence - If you do not have Rose Petals, then you are easy to go with Rose Water/Rose Essence and a few drops of Pink Food Colouring. The pink food colouring can be substituted with a few pieces of Beetroot, which would naturally dye the syrup Pink.
Then what you need is Sugar:
White Sugar - I have used white sugar in this recipe, which will help you to retain the natural pink colour unique to Rose Syrup. Add a dash of lime juice to avoid crystallization.
Sugar - 1 Cup Water - 1 Cup Fresh/dried Rose Petals - 1 Cup Lemon Juice - 1/2 Tablespoon Beetroot - 1/8 Cup Rose Water - 1 Tablespoon or Rose Essence - 1/2 Teaspoon
If using fresh rose petals, rinse well and leave it in a colander for a few minutes.
While using dried Rose Petals, rinse them well & then soak it in warm water for about an hour.
If there are any small Rose buds, cut them into two or four so that the rose flavour gets well infused into the Rose Syrup.
In a Saucepan, pour in the water and add sugar into it.
Stir well to combine, and boil it over a medium-high heat until the sugar is dissolved completely.
Now, add the Fresh/dried Rose petals and give a quick stir.
Let it boil for about 5 minutes.
Then add Beetroot pieces and mix well.
Boil this over a low flame for about 30 minutes.
Pour in the Lemon Juice and cook for about 5 more minutes.
Finally, add Rose Water/Rose Essence and mix well.
Boil the Syrup until it reaches one string consistency.
Switch off the flame and allow it to cool down for a few minutes.
When the mixture is warm, strain the syrup.
Discard the beetroot pieces from the Syrup.
Remove the Rose Petals and store them in an airtight container in the refrigerator.
Once the Rose Syrup cools down completely, store it in a sterilized glass jar or bottle.
Rose syrup stays fresh for up to 6 months when stored
in a dark, cool place.
For a longer shelf life, store the Rose Syrup in the refrigerator.
HOW TO MAKE ROSE SYRUP
NOTES:
I have used white sugar in this rose syrup recipe. Brown sugar may darken the Rose Syrup, but if you prefer, substitute Brown Sugar with White Sugar.
If you are buying the Rose Petals, make sure to buy food grade petals. Roses from a florist might be loaded with chemical & pesticides.
Red or Pink roses are the best for making Rose Syrup and would yield you with a desired pink colour naturally.
I have made this Rose Syrup with dried rose petals, which gave a natural fragrance and a mild colour.
The colour of the rose syrup will depend on the quality and the colour
of the rose petals. So, I added Beetroot and a teaspoon of Rose Essence, as we love vibrant coloured Rose Milk.
Discard the beetroot pieces from the Syrup.
Remove the Rose Petals and store them in an airtight container in the refrigerator.
Can use the Rose Petals while making Kulfi or Meeta Paan (instead of
Gulkand). Can use it as a garnish in desserts like Rabdi, Shahi Tukda,
Ice creams, drinks etc.,
For a vibrant pink coloured Rose Syrup can use pink food colour.
An Indian brand of Rose Syrup called Rooh Afzah has Kewra Essence in it. If you prefer the flavouring can add Kewra Water/Essence while making Rose Syrup.
Adding Lemon juice while making the syrup is to prevent it from crystallization, and it also acts as a preservative.
Boil the Syrup until it reaches one string consistency.
The Syrup gets slightly thicker after cooling down.
Store Rose Syrup in the refrigerator. This will increase the Shelf life of the Syrup.
I have added no preservatives or artificial colouring in this Homemade Rose Syrup.
Rose syrup is such a versatile concoction, you can use it in many ways. Here are some simple and easy uses of Homemade Rose Syrup:
For Rose Sharbath/Syrup Bandung - Add this rose syrup to plain water
& top it up with some Ice cubes. For a variation, can mix it in
Soda. Or add a dash of Lime/Lemon and serve it with a few leaves of
Mint.
Add this to Milk to makeRose Milk/Bandung. Serve topped with ice cubes.
Use this Rose Syrup to make a Rose Flavoured Milk Shake.
You can use this Rose Syrup while making PhilippinoSamalamigBuko Salad, a drink made with tender coconut water, milk, Rose Syrup, jellies, tapioca pearls and served with tender coconut shavings.
Drizzle a few teaspoons of Rose Syrup while making Ab Haveej Bastani instead of Rose Water/Essence to convert the Persian Carrot Juice served with Saffron Ice cream into a vibrant drink.
Make a simple tea and add a hint of this Rose Syrup for Rose Tea.
Add rose syrup, crushed strawberries, and water to a glass. Mix well.
Your beautifully vibrant, sweet, and tart floral-fruity drink is ready.
Add a teaspoon of Rose Syrup into your limeade or lemonade, for a rose flavoured Lime/Lemon drink.
Or add it to your Cocktails, Mocktails, Mimosas, rosé wine, or sparkling drinks.
Drizzle rose syrup over your cakes, crêpes, waffles, or pancakes.
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
