Panakam concentrate Panakam Concentrate: Lime juice 1 cup Jaggery powdered well 3 cups Dry ginger powder 2 tsp Cardamom powder 2 tsp Pepper powder 2 tsp (optional ) Heat jaggery with 2 cups of water to dissolve. Strain , boil to honey consistency . Add all powders , cool & add lime juice. Refrigerate. When serving add 1 volume cocentrate, 3 volumes water , 2 ice cubes , mix in a blender & serve. cv
These are ready to use syrups which can be used as and when needed by adding them with water or soda or milk accordingly. Rose Syrup: This could be added with milk in the proportion if 1 part syrup to 3 parts milk. Ingredients: Panneer Rose Petals- 1 Cup Cashew Nuts - 1 Cup Sugar - 1/4 Cup Water - 2Cups Rose Water - To use for grinding Rose Colour - little Citric Acid - 2 pinch Grind into a thick paste of Rose Petals, Cashew and Rose Water. Add Sugar and Citric Acid to water and heat it till it boils. When the water boils add the ground paste and keep it boiling till it reaches single string consistency. Remove from flame and add colour. Store it in a clean and dry bottle when it gets cold. Refrigirate it. Whenever needed mix it in the above given proportion and serve it with fresh rose petals and cashews garnishings
Lemonade Syrup recipe <!--webbot bot="PurpleText" preview="pirated from recipegoldmine.com" -->Keep this syrup on hand all summer for a quick cold drink. 2 tablespoons grated lemon rind 2 cups fresh lemon juice 2 cups granulated sugar 1 1/2 cups water Mix together rind, juice and sugar. Stir until sugar is dissolved. Add the water, cover tightly and keep in the refrigerator. To serve, put 1/2 cup syrup in a large glass with ice, then fill with water.
Dear Rajam, Your syrup recipes are so nice. Let me also try them out. I'll let you know later. In the meanwhile edit your second recipe Lemonade. Ok. Latha
Lathaji, I have stored that recipie in my system and I had cut and copied it. While doing so there was a problem. Thanks. Now I have changed it
Fresh Lemonade Syrup recipe 3 cups sugar 1 cup boiling water 3 cups lemon juice (16 lemons) 2 tablespoons grated lemon peel Dissolve sugar in boiling water. Cool. Add lemon juice and peel, mixing well to combine. Cover and store in refrigerator up to 1 week. To prepare lemonade for 1 serving, combine 1/4 to 1/3 cup syrup and 3/4 cups cold water in a glass, stirring well. You can add slices of fresh lemons in the pitcher or a slice slit in the one half of a lemon slice and place it on the glass. Use it within a week even if you store it in the refrigirator.
Handy syrup tips which I got from my aunt: 1. Make fruit syrup by adding 2 cups sugar to 1/2 cup of any kind fruit juice and cooking until it boils. 2. If syrup crystallizes, set the bottle in a pan of cold water. Heat gently and crystals will disappear. 3. A pinch of salt added to boiling syrup prevents crystallization. 4. Pour the syrup from canned fruit into ice cube trays and freeze for later use. They can be added to punch, etc.
Coffee Syrup recipe <!--webbot bot="PurpleText" preview="pirated from recipegoldmine.com" --> This syrup is usually stirred into cold milk (2 to 3 tablespoons per glass). It can also be used to flavor milkshakes, or used as an ice cream topping. The ingredient amounts will vary depending on your coffeemakerfilter size and how much syrup you want to make. General directions: Place enough coffeepowder and pour hot water to make 6 servings. Run the coffee cycle as usual. When u get, the decoction discard the used coffee grounds and add to the filter a second quantity of coffee sufficient to make 6 servings. This time, instead of adding fresh water, pour the decoction. Run the coffee cycle again. You'll end up with double-strength decoction. Repeat the process again, using new coffee, but reuse the decoction. In the end, you'll have triple-strength brewed coffee. Measure the amount of decoction. Add half as much sugar as there is brewed coffee. For example, if you have 5 cups of decoction, add 2 1/2 cups sugar. Stir briskly until the sugar is dissolved. Make sure you add sugar while the coffee is hot so that the sugar dissolves. Store the syrup in a tightly covered jar in the refrigerator. It keeps a very long time.
Almond- saffron syrup: Almonds - 1 cup saffron - 1/2 gm sugar - 2 cups water - 1 1/2 cups Badam essence - 1 tsp Soak almonds in hot water and peel them. Put saffron in warm water . Blend both to a fine paste, adding a little water. Take a heavy- bottomed pan and add sugar and water to make a syrup. When the syrup starts boiling add the almond paste and stir well to avoid lumps. When the syrup starts boiling add badam essence. Allow it to cool and store in refrigerator. Badam milk - Add 2 tsps of syrup with hot milk. Badam milk shake - Blend syrup, ice cubes, ice cream or milk. You can make simillar syrup with pista and cashew nuts also. regards karthiga.:wave
