Summer Coolers: Icecreams, Kulfis, etc.....

Ginger Honey Drink


Ingredients

1 tbsp. extract of ginger
1 tbsp. honey
1 tbsp. sugar syrup
1 tsp. lemon juice
salt a pinch
1 glass chilled water

Method

Put all ingredients in a tall vessel.
Beat with an electric beater till frothy.
Pour in glass and serve immediately.
Use soda instead of water if desired.

 

Grape Mock Tail



Ingredients

3 cups black grapes (preferably seedless)
1/2 cup sugar
Salt to taste
Pepper to taste
4 glasses chilled water


Method

Clean and boil grapes in a cup of water.
Simmer for 2 minutes after boil is reached.
Cool to room temperature.
Add sugar and blend in mixie till smooth.
Strain to remove skins, etc.
Add chilled water to the pulp.
Add salt and pepper.
Pour in chilled glasses and serve.

 

Papaya Drink

Ingredients

1/2 cup fresh ripe papaya finely chopped
1 tsp. sugar
1 pinch salt
4-5 ice cubes crushed
1 pinch pepper powder
1 cup milk/water

Method

Chill the papaya and milk.
Just before serving, blend well in a mixie.
Pour in chilled glasses and serve immediately.


Variations:

Use other fruit like cantaloupes, mango, or watermelon.
Use chilled water instead of milk.

 

Tomato Cooler

Ingredients

3 tomatoes
1 1/2 tsp. sugar
2 pinches pepper powder
1/4 tsp. salt
1 cup water
5-6 ice cubes crushed
2-3 mint leaves


Method

Blanch tomatoes in boiling water for 5 minutes.
Remove, peel and blend.
Strain, cool and chill well
Just before serving, put all ingredients in a mixie.
Blend well and serve in tall glasses

 

Coke & Vanilla Ice cream


Ingredients

2 scoops vanilla ice cream
1/2 bottle (300 ml.) cola
2 pinches salt
1 slice lemon.


Method

Chill the coke well.
Slit the lemon along radius.
In a tall glass, beat one scoop of ice cream till soft.
Pour 1/3 glass coke and mix a little.
Sprinkle salt, pour coke almost to brim.
Carefully add the other scoop of ice cream.
Push the lemon slice over the rim of the glass.
Serve immediately.

 

Pineapple Jelly Slush

Ingredients

2 cups chopped pineapple
3/4 cup sugar
1/2 tsp salt
1/4 tsp pineapple essence
Few drops yellow colour
1 cup pineapple jelly
10-12 crushed ice cubes


Method

To make a pulp mix water, pineapple pieces, sugar, salt and bring to boil.
Take off from fire and chill.
Set jelly as per instructions on the packet.
Just before serving - in a blender add pulp (made as above), jelly chunks, colour, essence
and water.
Blend very lightly.
Pour into glasses and mix in finely crushed ice.
Use wide straw for serving.

Note: For variations use different fruits with matching jellies, colours and essences. Eg. Strawberry, orange, grape, etc.

 

Wheat Flakes - Oat Firni



Ingredients

1/2 cup wheat flakes
1/2 cup rolled white oats
1 litre milk
2 tbsp. rice flour
1/2 cup sugar
1 tbsp. chopped almonds
2-3 drops vanilla essence
for garnish:
few wheat flakes
few almonds slivers
few rose petals


Method

Dissolve rice flour in 1 cup milk, keep aside.

Put remaining milk to heat, bring to a boil.

Simmer for 8-10 minutes, add sugar, boil till dissolved.

Gradually add rice flour mixture, while stirring continuously.

Bring back to a boil, simmer for 5-7 minutes, or till thick.

Cool to room temperature, stir in vanilla essence.

Add wheat flakes, oats and almonds, stirring gently.

Pour into individual bowls, refrigerate till set well.

This should take about 3-4 hours.

Serve chilled topped with a few wheat flakes and almonds.

 

Hi Bhargavi,

Thank you for your FB. Try out and give me another FB.

 

Falooda

Ingredients:

10 tall transparent falooda glasses

For falooda sev:

1 lt chilled milk
sev press with medium-fine holed plate
1 cup rose syrup
1/2 cup corn flour
1/2 lt vanilla ice cream
1 cup water
1 tbsp. falooda seeds
20 – 30 Ice cubes

Method

For sev:

Mix corn flour and water. Cook on slow fire, stirring continuously, till transparent.
If required add few more tbsp. water while cooking.
Mixture when cooked should be transparent and can be sticky.
Oil inside of ‘sev’ press.
Put the cooked mixture in the press.
Put the ice cubes in a bowl and press the ‘sev’ on that.
Let is be like that for a while.
Keep in refrigerator to chill till required.
Drain in colander before using.


For falooda seeds:

Soak cleaned seeds in 1/2 lt water for 30 minutes.
Drain, chill in refrigerator till required.


Before serving:

Beat chilled milk with hand mixie till frothy.
Take number of glasses to be served.
Pour 2 tbsp. of syrup at bottom.
Add 2 tbsp. sev.
Top with 1 tbsp. seeds.
Tilt glass a bit, pour milk to 3/4 level, carefully.
Do not disturb the base layers, while pouring.
Top with a scoop of vanilla ice cream.
Serve with long handled thick shake spoons.

Variation:

Kesar Falooda: Use kesar syrup to make "kesar (saffron) falooda" Top ice
cream with chopped almonds, cashew nuts and pistachios in kesar falooda.

Careful with the soaked falooda seeds, they are a very sticky affair to clean, if you get them spilled over your clothes or floor!

These seeds form an excellent intestinal cooling agent in the summer season. Especially in cases of hot flushes, menses, and heat related disorders.