Easy DIY Plum Jam Recipe

Easy Plum Jam Recipe: The Sweet Taste of Childhood Memories and Simple Preserving

Kambu Koozh - Pearl Millet Porridge with Shallots & Curd

Kambu Koozh (கம்பு கூழ் / கம்பன் கூழ்) –  Tamil Nadu’s Traditional Summer Porridge with Pearl Millets! 

    When the sun roasts the earth and our skin starts to sizzle, the body doesn’t crave spice — it longs for something cool, earthy, and soothing. And that’s when Kambu Koozh comes into the picture like an age-old friend with a pot of wisdom.

"Vermicelli & Sago Payasam: A Silky, Sweet Delight"

    Indulge in the timeless comfort of South Indian households with this classic Vermicelli and Sago Payasam. Colloquially called as Semiya Javvarisi Payasam is a cherished dessert that weaves together the delicate strands of vermicelli alias Semiya and the chewy pearls of sago, also known as Javvarisi. This authentic Indian Payasam is a milk-based concoction, sweetened with just the right amount of sugar, is not just a dessert; it's a tradition passed down through generations, bringing families together with each velvety spoonful. Picture this: as the aroma of roasted vermicelli fills the air, memories of childhood gatherings and festive feasts come flooding back. It's more than just a dish; it's a story woven into the fabric of our culinary heritage, waiting to be savoured with each delightful bite. Let our Vermicelli and Sago Payasam take you on a journey through the rich tapestry of South Indian flavours and traditions.

From Roots to Powder: Crafting Homemade Turmeric Gold

Aromatic Alchemy: The Magic of DIY Turmeric Powder in Your Oven

    Turmeric! That golden touch of a turmeric that turns every dish it touches into a vibrant masterpiece. But before we dive into the sunny world of making your own turmeric powder, let’s pause and soak in the essence of summer in India, a season that paints my memories with the most delightful culinary traditions.

    This isn't just any recipe; it's a plateful of Memories and Flavour Infusion.  Every spoonful of this pachadi takes me back to my summer visits to my dad's hometown. Our family temple's Vela (Pooram) festival was a special time, filled with joy and flavour.  My Salguna Velliamma, a culinary magician along with delicacies like Unniyappam, Payasam and Erachi curry, would craft this pachadi with a twist – one day with fiery dry chillies and the next with the cool essence of green chillies, to appease my little demanding tongue.

"Palakkad Style Raw Mango Pachadi – A Taste of Memories and Tradition"

    I can almost taste the memories as if they were mango slices themselves. Velliamma's love and care were not just limited to the kitchen; she stitched me a brief in a jiffy when I lost one during our evening swims at the nearby pond. That white brief with small black dots is etched in my heart forever.

    As I lovingly recreate the Raw Mango Pachadi, I find that much like the ingredients melding into a harmonious paste, the threads of my treasured memories entwine seamlessly. The fragrance of ripe mangoes, the gentle embrace of the summer sun, the echoes of laughter during temple festivities, leisurely evening strolls accompanied by heart warming conversations & small girl-things with Kunjatta chechi – all these fragments of time unfurl before me like scenes in a vivid play, allowing me to relive those cherished moments once again. Though my dear Salguna Velliamma has left this world, her legacy remains vividly alive through the tantalizing taste and delightful flavours of this dish.

Explore further Kerala Sadhya Recipes here...

 

 

Discover more Culinary Treasures from God's Own Country here...

 

"Tangy Time Travel: Palakkad Style Raw Mango Pachadi"

"Palakkad Style Raw Mango Pachadi – A Taste of Memories and Tradition"

Ingredients:

For Manga Pachadi:

• 1 Raw mango (tart and green) diced
• 1/2 Cup Grated Coconut 
• 1 teaspoon Yellow/Black Mustard Seeds
• 2-3 Dry Red Chillies (adjust to taste)
• Salt to taste
• 2–3 Tablespoons of Curd/Yogurt
• A small marble-sized ball of Tamarind pulp (optional)

For Tempering:

• 1 tablespoon Coconut Oil
• 1/2 Teaspoon Mustard Seeds
• 1-2 Dry Red Chillies
• A sprig of Curry Leaves

 

Method:

For Manga Pachadi: 

• Heat a teaspoon of oil and roast the dry chillies on a very low flame, until they fluff up.
• In a blender, combine diced raw mangoes, grated coconut, yellow mustard seeds, dry red chillies, salt, and curd. For an extra tangy kick, you can add tamarind pulp too.
• Blend the mixture into a smooth paste, adjusting the consistency with a splash of water if needed.
  

For Tempering:

• Heat a tablespoon of coconut oil in a pan. 
• Add mustard seeds and let them splutter. Toss in dry red chillies and curry leaves, letting their aroma wafting in the air. 
• Pour the Manga Pachadi into this sizzling symphony, infusing it with a burst of flavour & cook this on a very low flame for a few minutes.  Switch off the flame.
  

"Palakkad Style Raw Mango Pachadi – A Taste of Memories and Tradition"

 

Notes:

• Choosing Raw Mangoes: Opt for green and tart raw mangoes for an authentic Palakkad-style taste. The sourness of the mangoes is essential to balance the flavours.
• Adjusting Heat Level: The number of dry red chillies can be adjusted according to your spice tolerance.  For a milder version, reduce the number of chillies or remove the seeds before blending.
• Variations in Chillies: Experiment with both dry red chillies and fresh green chillies for variations in heat and colour.  This adds a playful twist to the pachadi, just like my cherished memories.
• Tamarind Tanginess: Adding a small marble-sized ball of tamarind pulp enhances the tanginess of the pachadi.  This can be omitted if you prefer a purer mango flavour.
• Blending Consistency:While blending the main paste, aim for a smooth yet slightly coarse texture.  Add a little water/curd as needed to achieve the desired consistency.
• Coconut Creaminess: The grated coconut adds creaminess and body to the pachadi.  Ensure the coconut is fresh and finely grated for the best results.
• Tempering Aromatics: Coconut oil is traditional for tempering, but you can use any cooking oil you prefer.  The tempering of mustard seeds, red chillies, and curry leaves infuses the dish with aroma and flavour.
• Serving Suggestions: Raw Mango Pachadi is a versatile side dish, which can be served as one dish in Kerala Sadhya.  And it pairs well with rice, kanji (rice porridge), paal kanji etc., It adds a burst of tanginess to your meal and complements well.  When it comes to my personal preference, a plate of piping hot rice paired with this Manga Pachadi is a temptation I simply can't resist. I find myself indulging in an extra serving without a hint of guilt – that's how deep my affection for this dish runs.
• Preserving and Storage: Store any leftover pachadi in an airtight container in the refrigerator.  The flavours tend to meld and intensify after a day, making it even more delicious. Use it within 2–3 days.
  

 

    And there you have it – Palakkad Style Raw Mango Pachadi that's not just a recipe, but a time machine to treasured moments. As I take each bite, I'm transported to the temple festivities, the cool pond swims, and the love-filled culinary adventures with my dear Velliamma. So, join me in the kitchen, and let's whip up a dish that's brimming with flavours and stories.

    That's a wrap for today, my fellow food adventurers. Until next time, keep cooking, keep smiling, and keep relishing the Essence of Life through Food!

ROSE MISHTI DOI

    Curd/Yogurt has an esteemed place in Indian cuisine. No Indian meal is complete without curd and is one of the basic essentials in an Indian Kitchen. Curd/Yogurt is such a versatile ingredient, there are innumerable recipes which incorporates Curd/Yogurt in Indian cuisine.  It is a day-to-day process in most of the Indian households to make Curd/Yogurt. Curd/Yogurt is used as such, mixed & eaten along with Rice or added into innumerable recipes, converted into tasty & rich dishes, curries, chutneys, desserts, snacks etc.

    Well, coming to the recipe - ROSE MISHTI DOI.  Mishti Doi, is a humble & healthy dessert loved by every Bengali. But it has a greater fan base even outside the region. This recipe is a simple twist given to the same, and that is the addition of Rose flavour in a Mishti Doi. When I initially perfected Mishti Doi, I was thinking that it is one easy and healthy dessert which could be made adding up different flavours or fruits.

ROSE MISHTI DOI

    A few months back, my daughter, asked me for Rose Mishti Doi.  Then and there, giving no second thought, I made Rose Mishti Doi. But the irony was that the moment it got set and at the time which I had to leave it in the refrigerator for later use, there my refrigerator stopped working.  With a heavy pang, I was trying my best to fix it up, which all went vain.  Left the refrigerator switched off and there went my efforts securing and storing up the things in alternative ways.  And there we had to finish off Rose Mishti Doi then and there.  

    This humble Rose Mishti Doi was so creamy, mildly sweet with a wonderful texture, so cool and comforting to the senses & stomach, with an interlacing aroma of Rose in it.  I loved and enjoyed eating each spoon of Rose flavoured Mishti Doi and cherished it to the core. Here comes one of the most popular Bengali Dessert, Mishti Doi/Meeta Dahi/Sweetened Curd with a wonderful aroma of Rose.

ROSE MISHTI DOI

 
    This easy-to-make and completely hassle-free dessert hold its uniqueness amidst the extensive range of Bengali Sweets & Desserts. Mishti Doi is a fermented sweet curd made by thickening/reducing the milk and is traditionally sweetened with Jaggery. It is allowed to ferment overnight. Some recipe of Mishti Doi is delicately seasoned with a Pinch of Cardamom. The technique or the way it is prepared completely makes Mishti Doi different from the plain curd/yogurt. The cultured Milk, Jaggery mixture along with the Rose Syrup is poured into a traditional clay or earthen pot to ferment & at the same time to keep it cool. The porous walls of an earthen pot absorb any extra moisture and help to thicken the Doi and simultaneously facilitates the right temperature for the growth of the culture/fermentation.

 
     A festive favourite, Mishti Doi is prepared extensively during auspicious occasions like Durga Puja and Bengali New Year.  Rose Mishti Doi could be a simple variation for the classic Bengali Dessert. A cool delight to beat the onslaught of summer, or just a digestion-aided mild Dessert to finish off your extensive meal. Yet another versions with fruit-infused Mishti Doi, like 'Aam Doi' (Mango curd) is also a popular variant of Mishit Doi. 

For more Recipes on INDIAN SWEETS, Click here...

Cuisine - Bengal, India
Recipe Type -Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5 Minutes
Cooking Time - 20 - 30 Minutes
Fermenting Time - 6 - 8 Hours



For more DESSERT RECIPES, Click here...

HOW TO MAKE ROSE MISHTI DOI

ROSE MISHTI DOI

INGREDIENTS:

Milk - 3 Cups
Jaggery - 3 Tablespoons
Water - 1 Teaspoon 
Rose Syrup - 3 Tablespoons
Curd/Yogurt - 2 Teaspoons

For a detailed recipe on HOW TO MAKE CURD/YOGURT, Click here... 

ROSE MISHTI DOI

METHOD:

• Boil the Milk in a heavy-bottomed pan and continue to boil it on a low flame until it is reduced and thickened.
• Powder the Jaggery and heat it in another heavy-bottomed saucepan for a while on medium-low flame until it melts and slightly caramelizes.
• Once it caramelizes to light Amber Brown in colour, carefully pour in 1 Teaspoon of warm water & give a quick stir.
• Care should be taken when caramelizing the Jaggery, as it can burn soon.
• Now gently mix the Caramelized Jaggery along with the hot Milk. 
• Leave it aside to cool down.
• When the Milk & Jaggery mixture is slightly warm or at room temperature, add in the Rose Syrup & 1 Teaspoon of Curd/Yogurt and mix well.
• Pour it into small Earthen Pots/Ceramic cups.
• Cover and allow it to ferment in a warm place for about 6–8 hours or until completely set (as for Curd/Yogurt)
• Once set, chill the Rose Mishti Doi in the refrigerator for about 3–4 hours, or until you serve it.
• Serve Rose Mishti Doi chilled.

 

MANGA INJI ACHAR - MANGO GINGER PICKLE

     While talking about Manga Inji, I have fond childhood memories related to this, and it is always related to our short trip to our parents' hometown in Palaghat during Summer holidays.  Along with a few summer fruits like Jack Fruit, Mangoes, Cashew Fruit, Palm Fruit, comes the memory of Panangizhangu (Palmyra Sprouts), Arrow Root and Manga Inji.

    Well, Manga Inji is not two different items here, it is one and the same. Manga & Inji - Mango & Ginger, an apt name given to this Ginger like root with an aroma of a Raw Mango.  It is a rhizome, which looks more or less like a Ginger, an irregular shaped root and it has a white interior.   As it looks like a Ginger and tastes like a Mango, it should have got its name - Mango Ginger alias Manga Inji, Maa Inji, Aamada, Amba Haldar etc.,

MANGA INJI - MANGO GINGER ROOT

    This Manga Inji Achar is the one which I made for the very first time and that too after being in Malaysia for the past 15 years, I never had an opportunity to get hold of the root or the pickle.  So during my last visit to our hometown, I happened to go to my Aunt, Rathna Chechi's house and there she had these plants.  When I said it's a long time since I had these pickles, she immediately plucked the roots and searched for full-grown Manga Inji in almost all of her Manga Inji Plant.  And at last we happen to get a few roots, which flew along with me to Malaysia. 

MANGA INJI - MANGO GINGER

    If you all know my weakness for pickles, then you might very well know how soon I would have made these pickles. Along with this Manga Inji pickle came age-old memories & rekindled nostalgias.  This Manga Inji Pickle at first bite would deceive your taste buds, teasing to believe it for ginger with a note of Raw Mangoes.  This is an Instant Pickle with a combination of texture, tastes and flavours & it is equally spicy too.  Manga Inji Pickle goes well with Curd Rice or simply serve a smidgen of this Pickle to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya to add a tinge of uniqueness.


For more PICKLE RECIPES, Click here...

Cuisine - South Indian
Recipe Type - Pickle
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM


Preparation Time - 20 - 30 Minutes
Maturing Time -Immediate

HOW TO MAKE MANGA INJI ACHAR - MANGO GINGER PICKLE

MANGA INJI ACHAR - MANGO GINGER PICKLE

INGREDIENTS:

For Manga Inji Achar:

Manga Inji - 1 Cup
Gingelly (Sesame) Oil - 1/2 Cup
Mustard Seeds - 1 Teaspoon
Curry Leaves - a Sprig
Turmeric Powder - 1 Teaspoon
Red Chilli Powder - 3 -4 Tablespoons
Asafoetida - 1/2 Teaspoon
Fenugreek Seeds Powder - 1 Teaspoon
Salt - To Taste
Sugar - 1 Teaspoon
Vinegar/Lime Juice - 2 Tablespoons

METHOD:

• Wash and wipe the Manga Inji roots. 
• Lightly scrape the skins.
• Slice the roots into small cubes or lengthwise into thin juliennes, or cut them into round pieces & keep them aside.
  
• Dry roast the Fenugreek seeds on a low flame until it splutters and turns fragrant.
• Grind the roasted Fenugreek Seeds into a fine powder and keep it aside.
• Heat oil on a high flame until it fumes.
• Lower the flame and splutter Mustard Seeds & Curry Leaves.
• Next, add chopped Manga Inji and sauté this on a very low flame for a few minutes.
  
• Then add Turmeric Powder, Red Chilli Powder & Asafoetida Powder to the above and give a quick stir. 
• Immediately, pour in the Vinegar/Lime Juice along with a dash of Salt & a pinch of Sugar and mix well.
• Cook the Pickle on a low flame for a few minutes.
• Finally, add powdered Fenugreek seeds powder to the above and mix well.
• Leave this on a very low flame for a few minutes.
• Switch off the flame and allow the Manga Inji Achar to cool down.
• Store the Manga Inji Achar in a clean and dry Glass/Ceramic Jar.
• Mango Ginger Pickle tastes great with Curd Rice and is one best accompaniment with Rice Gruel (Kanji/Porridge).
• Serve a smidgen of Manga Inji Achar to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya.

MANGA INJI ACHAR - MANGO GINGER PICKLE

 

NOTES

• The Mango Ginger should be absolutely dry & moist free before cutting them for the Pickle.
• Care should be taken while dry roasting fenugreek seeds.  Do not burn them, which would totally spoil the taste of the pickle.
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Pour ample of Gingelly Oil to the pickle.  This will prolong the shelf life of the pickle.
• Avoid using steel/aluminium/copper container for preserving the Pickle, as they tend to react with the acidic nature of salt and mangoes.
• A suitable method is to store them in a clean and dry, sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling this Mango Ginger Pickle. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• If stored properly, Manga Inji Achar can last for about a month or two.
• The Pickle should be stored in a dry and dark place.
• In humid climates, it is advisable to keep the pickle refrigerated to avoid spoilage and for longer shelf life.   
  

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

 

    Let's come up with a few recipes suitable for the Season - Summer, Summer Fruits, Summer Holidays.  Arrival of summer in India brings forth the Season of seasonal fruits like Jack Fruit and Mangoes.  When a produce is in abundance, an Indian household gets busy preserving it in its own way or utilizing it in the best possible way.  So, a few recipes with Jack Fruit for the Season.

    Should I Say this Palaharam as Chakka Appam or Chakka Ada?  Well, both seems to sound correct to my knowledge.  Chakka Appam or Chakka Ada is a classical Kerala Palaharam prepared with Rice flour, Jaggery and one main ingredient irresistibly a Keralites favourite - Chakka alias Jack Fruit.  It is a common joke of a Malayalee that, if Sir Isaac Newton was born in India, instead of an apple, a jackfruit might have hit his head.  If so, the irony would be that he wouldn't have lived to proclaim his Law of Gravity.  Well, so is the popularity of this amazingly big fruit in God's Own Country.  Least to mention the variety of dishes made out of this fruit.  Right from a young raw jackfruit to the ripe one, at different stages of its growth, even it seeds are converted into tasty dishes, there comes a dish made out of Jack fruit in Kerala.

JACK FRUIT

    My husband gets overwhelmed when purchasing his favourite items and especially items like Tapioca & Jack Fruit, his whims get to the core and buys portions more than what is necessary for two of us.   A few months back it happened again, and he ended up buying a big portion of Jack Fruit from the local wet market.  As usual, my mind got occupied with the thought of finishing it soon, in vain trying with the next step of preserving it.  In the process, as a helping hand, he came with the idea of making this Chakka Appam.  Well, I had actually made a portion of Chakka Varattiyathu in the morning, and so I felt the idea of cooking up Chakka Appam is going to be an easy task and so was it.

    So, well talking about Chakka Appam or Chakka Ada, it is one Kerala Palaharam similar to Ela Ada/Ilayada.  Ela Ada is made with Rice Flour with a filling inside, which is usually made of Coconut & Jaggery.  But the main difference in this recipe is that the filling has Jack Fruit Purée or simply the Chakka Varattiyathu or the Jack Fruit Preserve.  Some recipe of this Chakka Appam/Ada is made with an outer layer of Rice Flour and the filling inside.  Whereas, some recipes are made by kneading all the ingredients together along with the Rice flour and this recipe is done in the above method.  I have kneaded all the ingredients together and then, just spread it out over a Banana Leaf.  Gently press the folded Banana Leaf & tightly secure it.  Steam cook this simple delicacy in a steamer until cooked.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

Cuisine - Kerala (India)
Recipe - Snack
Difficulty - Medium
Yields - 10 -15 Ela Ada
Author - SM

Preparation Time - 20 - 30 Minute
Cooking Time - 30 - 45 Minutes.

For more recipes from GODS OWN COUNTRY - KERALA, Click here...

HOW TO MAKE CHAKKA APPAM - CHAKKA ADA

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

INGREDIENTS:

With Jack Fruit Purée:

Rice Flour - 1 Cup
Jack Fruit Purée - 1 Cup
Jaggery - 1/2 Cup
Grated Coconut - 1/2 Cup
Cardamom Powder - 1/2 Teaspoon 
Dry Ginger Powder - 1/4 Teaspoon
Ghee - 1 Teaspoon
Salt - a Pinch

 

METHOD:  

CHAKKA APPAM DOUGH

For Chakka Appam Dough:

• Grind the Jack Fruits and make a Purée out of it.
• Add powdered jaggery to the Jack Fruit Purée and mix well.
• Mix well until the Jaggery dissolves.
• Alternatively, can add powdered Jaggery while grinding the Jack Fruit pods.
• Then, add the roasted Rice Flour, grated Coconut, Powdered Cardamom, Dry Ginger Powder and mix well until well combined.
• Finally, add a teaspoon of melted Ghee and mix well.
• The dough would be slightly loose and pliable.
• You may not need any extra water while mixing the dough in this method
  

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

 

INGREDIENTS:

With Chakka Varattiyathu/Jack Fruit Preserve:

Rice Flour - 1 Cup
Chakka Varattiyathu /Jack Fruit Preserve - 3/4 Cup
Jaggery - 1/4 Cup
Water - 1/4 Cup
Grated Coconut - 1/2 Cup
Cardamom Powder - 1/2 Teaspoon 
Dry Ginger Powder - 1/4 Teaspoon 
Ghee - 1 Teaspoon
Salt - a Pinch 

For a detailed Recipe on HOW TO MAKE CHAKKA VARATTIYATHU, Click here

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

 

METHOD:  

For Chakka Appam Dough:

• Melt the Jaggery in 1/4 Cup of Water.
• The idea is to just dissolve the Jaggery here.
• Strain for any impurities and transfer it into a pan.
• Add 3/4 Cup Chakka Varattiyathu to the Jaggery water and mix it thoroughly until well combined.
• Cook this on a low flame until it boils.
• Then, add the roasted Rice Flour, grated Coconut, Powdered Cardamom, Dry Ginger Powder and mix well until well combined.
• Finally, add a teaspoon of melted Ghee and mix well.
• The dough would be slightly loose and pliable.

Folding Chakka Appam in a Banana Leaf:

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

• Cut Banana Leaves and smear Coconut Oil over it.
• Spoon in a handful of Chakka Appam Dough on to the Banana Leaf.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

• Fold the Banana Leaf into two and gently press it with your palms so that the dough evenly spreads through the Banana Leaf.
• Press the Banana Leaves & tightly secured the dough inside the Leaf and leave it aside.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

• Follow the suit for the rest of the dough.
• Smear a little bit of coconut oil over the tray/plate which would be used to steam the Chakka Appam/Ada, alternatively, you can line up a Banana Leaf over the tray.
• Arrange the prepared Chakka Appam/Adas in the tray/plate. Do not overcrowd the Chakka Appam.

Steam Cooking the Chakka Appam/ Ada:

• Pour water into the Idli Chembu/Steamer, cover and allow it to boil for about 10–12 minutes on a medium flame.
• Once the steam builds, then place the tray/plate with the prepared Chakka Appam/Ada into the steamer.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

•  Cover the lid tightly and Steam cook the Ela Adas on a low flame for about 10–15 minutes, or until they are no more sticky.

CHAKKA APPAM

• Switch off the flame.
• Serve Ela Ada/Ilayada hot or at room temperature.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

NOTES:

• Can use ready-made Appam/Idiyappam/Pathiri Flour for the recipe. I have used Malaysian Brand, Babas Idiyappam Flour for the recipe.
• The dough should be slightly loose and pliable. Adjust accordingly. 
• Adding ghee to the dough is purely optional. But it gives a wonderful texture and aroma to Chakka Appam.
  
• Adjust the amount of jaggery to suit your taste preference.
• Using Dry Ginger Powder is Optional.

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.


For more JUICES, SMOOTHIES & DRINKS, Click here...

Cuisine - North Indian
Recipe Type - Drink
Difficulty - Easy
Serves - 1 Tall Glass
Author - SM  

Preparation Time - 10 - 15 Minutes

For HOMEMADE ROSE SYRUP, Click here...

 

HOW TO MAKE ROSE LASSI

ROSE LASSI

 

INGREDIENTS:

For Rose Lassi:

Rose Syrup - 2 Tablespoons
Thick Yogurt/Curd - 1 Cup
Milk - 1/2 Cup
Ice Cubes - 1/4 Cup
Salt - a Pinch (Optional)

 

Optional Ingredients:

Fresh Cream - 2 Tablespoons
Cardamom Powder - 1/4 Teaspoon
Kewra Water/Essence - a few drops
Dried Rose Petals - for garnishing

 

ROSE LASSI

METHOD:

• Crush the Ice Cubes in a blender.
• Add Rose Syrup, Yogurt/Curd, Milk & Fresh Cream to the crushed Ice cubes and whip it up in a blender for a few minutes.
• Blend until all the ingredients are well combined.
• Pour Rose Lassi into a tall glass.
• Serve Rose Lassi Chilled, garnished with a few dried Rose Petals.
  

 

For a detailed Recipe on HOMEMADE CURD/YOGURT, Click here...

 

ROSE LASSI

NOTES:

• The Yogurt/Curd should not the sour.
• Can substitute Water for Milk.
• 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.