In North India, temperatures in summer can reach 110° and stay there for some time. India has devised many chillers to stay cool like lassi, Thandai, shiquanji, cold coffee and other nut shakes with cardamom the Indian answer to vanilla. So next time you want to reach out for a cola try one of India’s exotic coolers. If you are entertaining we suggest our canned Mango or Lychee syrup for making a Lychee or Mango drinks or lassi. They are tasty and convenient to make. Hospitality in India is expressed with offering tea or coffee with sweets and savoury snacks. Families in India are also partial to many hot milk drinks flavoured with ginger, cardamom, nutmeg, fennel, saffron and fortified with nuts and seeds to create a powerful protein drink.
Blend all the ingredients in an electric blender. Serve cold.
Mango lassi is a favourite at Indian restaurants. Now you can make some in your own kitchen.
Ingredients: 2 Serving 1 cup plain yogurt 1cup peeled and chopped ripe mango or 1/2 cup mango pulp sugar or to taste (less if pulp is used) 1/4th tsp. cardamom powder (optional) Few ice-cubes
Combine all ingredients and blend until smooth in a blender. Strain through a sieve, pushing as much liquid as possible. If the pulp has been used there is no need to strain. Pour in glasses and serve.
Indian cold coffee is sweet and refreshing. Use instant coffee with chicory or Camp coffee and the hot coffee to the milk and ice to the coffee, allowing it to cascade through.
Dissolve instant coffee powder and sugar in boiling water and allow to cool . Blend the coffee mixture and milk in a blender for few seconds. Add cream and crushed ice. Blend for another few seconds till it becomes frothy. Serve chilled.
Nut Milk or Thandai
When North India is bristling under its hot summers and one is not inclined to cook or eat much families enjoy Thandai. It is both a healthful and refreshing drink. It is also popular for festive occasions and served while entertaining guests. It is a popular drink at elaborate Indian weddings.
Ingredients: 2 glasses of whole milk 1 cup water 1 tablespoon blanched almonds 1 tablespoon Pistachios 1 tablespoon Poppy Seeds 6 cashew nuts
Powdered cardamom, Cinnamon, Nutmeg-a pinch each Honey as per taste Method Bring the water to boil in a small sauce pan. Add the spices. Remove from heat and set aside to cool for 10 minutes. Make a fine paste of all the nuts and poppy seeds along with the heated spices. Pour into a strainer lined with a damp cloth and set over a clean bowl. Squeeze all the milk out of the nuts by tightening the cloth by wringing it. You may use the nut pulp for thickening Indian curries or in baking. Mix this paste with the other spices into the milk and stir well. Mix the honey and chill. Serve in glasses with crushed ice.
Mango Milk Shake
Ingredients: 2 cup mango pulp from a can or flesh of 3 ripe mangoes 6 cups milk
3 Tbsp. sugar for canned mango pulp. More sugar if fresh mangoes used. 10 crushed ice cubes Method: Blend all the ingredients in a blender. Serve cold. The “mango nectar” that is widely available in grocery stores does not have nearly enough mangoes per unit volume to make this drink.
Ingredients: 4 Serving 2 cups water 3 whole cloves 1 stick cinnamon 3 to 4 cardamom pods (cracked open) 1/4 cup loose black tea (or 4 tea bags) 2 cups milk 4 tablespoons of sugar (or a little less) Method: Bring water, cloves, cinnamon and cardamom to a boil; Add tea and milk and bring to a boil. When hot, strain and add sugar. Serve hot.
Cardamom Milk-Elaichi Doodh
This drink is popular in the plains of North India and in Bengal. Can also double up as a light meal before bed. Makes a healthy warming hot milk or a sweet after dinner drink or a filling milk drink before bed (especially when one has had an early supper). A warm nut milkshake
Ingredients: 3 tbsp. white poppy seeds dry roasted in a pan 15 blanched almonds 1 cup water 3 cups whole milk 1 tablespoon Poppy Seeds 1/2 tsp. cardamom seeds sugar to taste Method
1. Dry roast poppy seeds in a heavy frying pan over low heat. stirring 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. 2. 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. 3. 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.
Almond Honey Milk – Madhur Badam Doodh
In the cold winter months of North India many families wake up to an almond au lait. The milk is warming, protein rich and all natural and enjoyed by the whole family – grandparents, parents and children Ingredients: 1/2 cup blanched almonds 2 cups milk 1/4 teaspoon of cardamom powder or 1/2 tsp. vanilla. honey or sugar to taste Method:
1. Add 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 of milk and further blend on low speed for about 15 seconds. Heat the milk blend to a boil. 2. Pour the mixture through a strainer over a pan. Press out as much liquid as possible, then add the cardamom seeds. Stirring constantly, bring to a near boil over moderately high heat. Reduce the heat to low and simmer for 2 minutes. Add the sweetener. 3. 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. Nice with a slice of banana as well.
Yogurt Mint Drink (Lassi)
Mix together: 1 quart milk 1 quart plain yogurt to cup sugar, or a combination of sugar and honey 4 teaspoons vanilla
Yogurt Mint Drink Recipe Directions: Immerse into lassi: 6 to 8 fresh mint stalks (bruise leaves and tie ends of stalks together) or 2 to 3 tablespoons dried mint in a tea ball or cheesecloth. Let stand in refrigerator at least 5 hours to allow the mint to flavour the lassi. Remove mint before serving. Makes 2 quarts.