To start you off we've got a popular Indian summer drink that will keep you cool and happy all summer long. It is a tried and tested summer staple, and can be adjusted for sweetness and thickness.
Prep time 30-45 minutes/cook time 45 seconds
Ingredients:
2-4 tbsp rose syrup
Handful white sev (vermicelli)
2 tsp tukmuria seeds (basil/sabja seeds)
2 scoops vanilla ice-cream
Milk
Ice
Method:
1. Soak the tukmuria seeds in cold water for half an hour to forty-five minutes to let them swell up (they will look like they are covered in jelly).
2. Cook the white sev according to package instructions (normally about 5 minutes in boiling water should do). As soon as the sev is cooked, drain the water and add ice. Let the sev cool, and break up with a knife or fork into smaller pieces.
3. Add the rose syrup, sev and tukmuria to a glass, with a little ice if you like. Add two scoops of vanilla ice-cream and top up with milk. Stick a straw in. Enjoy.
Prep time 30-45 minutes/cook time 45 seconds
Ingredients:
2-4 tbsp rose syrup
Handful white sev (vermicelli)
2 tsp tukmuria seeds (basil/sabja seeds)
2 scoops vanilla ice-cream
Milk
Ice
Method:
1. Soak the tukmuria seeds in cold water for half an hour to forty-five minutes to let them swell up (they will look like they are covered in jelly).
2. Cook the white sev according to package instructions (normally about 5 minutes in boiling water should do). As soon as the sev is cooked, drain the water and add ice. Let the sev cool, and break up with a knife or fork into smaller pieces.
3. Add the rose syrup, sev and tukmuria to a glass, with a little ice if you like. Add two scoops of vanilla ice-cream and top up with milk. Stick a straw in. Enjoy.
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