Rose Lassi

 

           A great way to beat the summer heat is to prepare this yummy salty Rose Lassi with some fresh rose petals and enjoy it. I have used rose water, saffron and cardamom powder to flavour the drink. Be sure to prepare in large quantities and keep them refrigerated. It can be had in between meals also. 

            So whip up this amazing chilled Lassi and serve them in individual glasses, garnished with mixed nuts, saffron and rose petals. Go ahead and give it a try by checking out the step by step pictorial recipe to prepare this soothing and refreshing drink.

 

            This Lassi is just perfect during summer to beat the scorching heat. I have not added any sugar as it is a salty version. You may add if you wish. I flavored it with cardamom powder, saffron and rose water. You may try with Gulkand, rose syrup or any other flavor of your choice. Serve it chilled or with some ice cubes for a refreshing experience.

               So a great combination of some fresh rose petals and yoghurt makes for this yummy lassi. Apart from the garnishes I have used, you can add any of your choice and you are ready to savor it. 

• 1 cup yoghurt
• 1/3 cup water
• pinch of salt
• 5-6 fresh rose petals
• 1/2 tsp. rose water
• pinch of cardamom powder
• pinch of saffron
• 1 tsp. chopped mixed nuts

           Blend together yoghurt, water, rose petals, pinch of salt, cardamom powder, saffron and rose water to a smooth puree. 

            Pour into individual glasses and refrigerate for a minimum of an hour. Serve chilled, garnished with mixed nuts, saffron and rose petals. 

                         Blend yoghurt, rose petals, pinch of salt, cardamom powder, saffron, 

                                  water and rose water to a smooth puree. 

                        Pour into individual glasses & refrigerate for a minimum of an hour. 

                            Serve chilled, garnished with mixed nuts, saffron and rose petals. 

Sooji Ki Kheer / Semolina Pudding / Rava Payasam

 

          Kheer or Pudding is a popular milk based Indian dessert. It is generally prepared during auspicious occasions or festivals. However, it can be relished as an after meal dessert or with pooris / parathas for a nice comfort meal. In fact it can be had anytime of the day. 

           So let me share this easy and simple to prepare semolina kheer, my all time favorite dessert. In this version, the quantity of milk is more as I cooked the semolina in it till I got the desired consistency. You can also add some khoya or store bought pedas for a more creamier texture. To make it more healthy, you can substitute regular sugar with brown sugar. 

        

• 1/4 cup semolina (sooji)
• 500 ml. milk
• 1 tbsp. ghee
• pinch of salt
• sugar to taste
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• few drops of kewra essence
• 2-3 tbsp. chopped mixed dry fruits (save some to garnish)
• pinch of saffron strands  
• pinch of dry rose petals 

          Heat ghee in a pan and roast the semolina for 2 minutes. Keep aside. 

          Bring the milk to a boil. Add the roasted semolina, pinch of salt and the chopped dry fruits. Simmer for 4-5 minutes or till it slightly thickens. 

          Now add the sugar and the cardamom powder. Simmer till the sugar dissolves. Switch off the flame and add the rose water and kewra essence.

          Set aside to cool down. Then refrigerate till serving time. Garnish with the remaining nuts, saffron and dry rose petals. Enjoy as an after meal dessert or with pooris / parathas.

Gulland (Rose Petals Preserve)

          Gulkand (Rose petals jam/ preserve) comes handy when you have to add some flavor to your sweet dishes. So make this instant version at home and store in an airtight container for later use. 

          Add to your lassi, halwa, shrikhand, kulfi. phirni, kheer, smoothie, pudding, ice cream, etc. and take them to another level. Gulkand has many health benefits and is also treated as a medicine to treat various ailments.

• 3 cups rose petals
• 1 cup sugar
• 1-2 tbsp. honey
• 1/4 tsp. cardamom powder

          Rinse the petals and let it dry. Transfer it to pan along with the sugar. Stir on a medium flame till the sugar melts. Add the honey and cardamom powder.

          Continue to simmer by stirring continuously till the moisture is absorbed. Switch off the flame and let it cool down, before storing in a clean jar for later use. 

                        Rinse the petals and let it dry. 

                     Transfer it to pan along with sugar. Stir on a med. flame till sugar melts. 
                     Add honey & cardamom powder. Simmer by stirring continuously till 
                     moisture is absorbed. Switch off flame and let it cool down, before storing
                     in a clean jar for later use. 

Chia Gulkand Pudding

          Chia seeds are a powerhouse of calcium , protein, fibre, healthy fats, antioxidants, etc. Easy and delicious desserts can be made out of it without any extra effort. You can also add any of your favourite fruit too. It turns out into an amazing dessert in no time. Incorporate with milk and gulkand for a rose flavour pudding. So check out the step by step pictorial recipe to prepare it. 

• 2 cups milk
• 2 tbsp. gulkand
• powdered sugar to taste
• 2-3 tbsp. chia seeds soaked in 1 cup water overnight
• 1 tsp. rose water 
• 1 tbsp. raisins
• 1/4 tsp. cardamom powder
• few chopped nuts to garnish
• 1 tsp. finely sliced rose petals to garnish

          Bring the milk to a boil. Add the gulkand and raisins. Simmer on a medium flame for 4-5 minutes. Check for sweetness and add any if required. (I added only 2 tbsp. sugar).

          Switch off the flame and add the rose water, cardamom powder and the soaked chia seeds. Mix everything well and keep aside to cool down. 

          Garnish with chopped nuts and rose petals. Chill to serve.

                                 Soak chia seeds in water overnight.

                                Bring milk to a boil. Add gulkand 

                               & raisins. Simmer for 4-5 minutes. Check for sweetness.

                              Switch off the flame & add rose water, cardamom powder & 

                                 soaked chia seeds. Mix well & keep aside to cool down. 

                                  Garnish with chopped nuts & rose petals. Chill to serve.

Gulkand Lassi (Rose Petals Preserve Smoothie)

          A great combination of Gulkand (rose petals preserve) and yoghurt makes for a delicious and refreshing drink. Garnish with some chopped nuts, saffron and rose petals. Serve in individual glasses and have this flavored lassi chilled or with some extra ice cubes. So check out the step by step pictorial recipe to prepare it.

• 2 cups yoghurt
• 1/2 cup water
• 2 milk pedas, crumbled / 2-3 tbsp. khoya
• 2 tbsp. Gulkand (rose petals preserve)
• 1/4 tsp. cardamom powder
• 1 tbsp. rose water
• sugar to taste (only if required)
• few rose petals to garnish
• pinch of saffron to garnish
• some chopped mixed nuts to garnish

          Blend together Gulkand with the rose water. In a mixi jar, add the yoghurt, Gulkand, crumbled Pedas / khoya, water and cardamom powder. Sugar can be added if required.

          Blend into a smooth puree. Pour into individual glasses and garnish with the chopped nuts, saffron and rose petals. Serve chilled and enjoy this cool, refreshing and flavored lassi.

                                 Milk pedas...

In a mixie jar, add yoghurt, gulkand, crumbled pedas, water & cardamom 

                    powder. Sugar can be added if required.

Blend into a smooth puree. 

         Pour into glasses & garnish with chopped nuts, saffron & rose petals. 

Gulkand Sooji Halwa (Semolina Pudding with Rose Preserve)

          Sooji Halwa (Semolina Pudding) is an all time favourite dessert prepared during auspicious occasions or festivals. So make this simple and easy Halwa this Holi, but with a difference. Add some gulkand to enhance the taste and flavor. Relish as an after meal dessert or with poori / paratha. So check out the step by step pictorial recipe to prepare this delicacy.

• 1/2 cup sooji (semolina)
• 2 tbsp. ghee
• 2-3 green cardamoms
• 1-2 bay leaves
• 3-4 tbsp. sugar or to taste
• pinch of salt
• 2 tbsp. gulkand
• 1 cup evaporated milk
• 2 cups water
• 1/4 tsp. cardamom powder
• 2-3 tbsp. chopped cashews, chopped almonds & raisins (save few to garnish)
• pinch of saffron strands  
• few rose petals to garnish

          Blend the milk and the gulkand with a hand blender. Keep aside. 

         Heat ghee in a pan and add the cardamoms and bay leaves, followed by the semolina. Fry on a medium flame till you get a nice aroma. 

         Now add the sugar and the chopped mixed nuts. Sauté till the sugar dissolves.

          Add the milk, water, pinch of salt and the cardamom powder.

          Keep on stirring on a low flame till it thickens. Transfer to a greased plate and garnish with the remaining nuts, saffron and rose petals. 

          Set aside to cool down. Cut into desired shapes and relish as an after meal dessert or with pooris / parathas.

                                Blend milk & gulkand with a hand blender. Keep aside. 

                                Heat ghee. Add cardamoms & bay leaves, 

                                followed by semolina. Fry till you get a nice aroma. 

                               Add sugar & chopped mixed nuts. Sauté till sugar dissolves. 

                                 Add milk, water, pinch of salt and.......

                                ..... cardamom powder.

                                 Keep on stirring on a low flame till it thickens. 

                        Transfer to a greased plate & garnish with remaining nuts, saffron
                        and rose petals. 

                 When cool, cut into desired shapes & relish as an after meal dessert or with 
                 pooris / parathas.