Showing posts with label Muharram ka Sharbat. Show all posts
Showing posts with label Muharram ka Sharbat. Show all posts

Muharram ka Sharbat (with Elaichi Doodh Recipe)

Recipe Ingredients
Blanched almonds 15
Cardamom seeds 1/2tbsp
Poppy Seeds 1tbsp
Sugar to taste
Water cup
White poppy seeds dry roasted in a pan 3tbsp
Whole milk 3cup
Recipe Method
Dry roast poppy seeds in a heavy frying pan over low heat. stiring the pan often so as not to burn it, for about 5 minutes. Combine the poppy seeds, almonds and water in a blender or food processor fitted with the metal blade and process for 2-3 minutes or until the nuts are reduced to a fine puree. Add 2 cups milk and further blend on low speed for about 15 seconds.
Pour the mixture through a strainer over a pan. Press out as much liquid as possible, then add the remaining milk and the cardamom seeds. Stirring constantly, bring to a boil over moderately high heat. Reduce the heat to low and simmer for 2 minutes. Add the sweetener.
Indians will pour the milk back and forth from one pan to another to make the milk frothy much like a low tech cappuccino machine. The frothy milk is then served.
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