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Summer recipes: Daab Shikanji, Kesar Pista Kulfi

By SANGITA AGRAWAL
April 05, 2021 12:54 IST
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Food blogger Sangita Agrawal's recipes will take the edge off a hot summer day. Read on!

Photographs: Kind courtesy Sangita Agrawal

Daab Shikanji (Lime and Coconut Water Lemonade)

Serves: 2

Ingredients

  • 2 tbsp tender coconut, chopped
  • Water of 2 tender coconuts, approximately 500 ml
  • 2 tbsp lemon juice
  • 2 tbsp sugar
  • Thin slices of lime for garnish

Method

  • Store the tender coconut in the fridge for 4 to 6 hours. Ideally make this drink just before serving.
  • Cut the soft, creamy kernel of the chilled coconut into small pieces and keep aside. 
  • In a pitcher, combine the coconut water, lemon juice and sugar.
    Mix until the sugar dissolves.
  • Pour the mixture into a two tall glasses and garnish with chopped coconut and slices of lime. Serve immediately.

Note: Don't use ice as it will dilute the flavour.


Kesar Pista KulfiServes: 14 to 16 servings

Ingredients

  • 2 l full-cream milk
  • 120 to 140 gm sugar
  • 10 badam or almonds
  • 10 pistachios
  • ½ tsp elaichi or green cardamom 
  • A few strands of kesar or saffron  
  • 2 tsp hot milk

Method

  • Boil the milk to boil in a heavy-bottomed saucepan and continue to boil on low to medium heat till it reduces to ½ its quantity.
    Stir occasionally.
    Add the sugar and continue to boil till it is reduced to 1/3 in quantity.
  • Meantime, in a bowl soak saffron, in 2 tsp of hot milk and set aside.
  • Sliver or chop the almonds and pistachios..
  • Add half of the slivered almonds and pistachios to the hot milk mixture and boil for 5 minutes more. Take off heat.
  • Let the thickened milk come to room temperature, add the cardamom and saffron, give it a good stir.
  • Pour into kulfi moulds, add ice cream sticks and freeze overnight.
    If you do not have moulds, use paper cups, ice cream sticks and cover with cling wrap.
    De-mould the kulfi by running tap water over the exterior of the mould or paper cup for a few seconds. Serve immediately garnished with the rest of the slivered or chopped nuts.

Sangita Agrawal lives in Mumbai and publishes the food blog Bliss of Cooking.


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