Yummy Traditional : Beverage and Dessert

Showing posts with label Beverage and Dessert. Show all posts

Pistachio Milk Drink Recipe

Pistachio Milk Drink || Pistachio Milkshake || How to make pistachio milk drink with step-by-step photos and video

When I think of pistachio milk, nothing can compare with the freshness, nutrition, and taste of the milk we can make at home with fresh raw nuts and seeds! Moreover, I prefer to make my own pistachio milk, since it’s super easy and the relative cost is much lower compared to the store-bought plant-based milk.

This time I decided to make my own pistachio milk, and to be sincere, I was quite reluctant at the beginning since I had never tasted something similar. Of course, I love pistachios,

their texture is rich and creamy, it has a mildly sweet and somehow exotic taste, while their aftertaste brings to mind freshly cut pistachios. In addition, ingredients such as khoya and almond powder can be used as a cream instead of cashew nuts instead of them.

My Latest Pistachio Milkshake Video...

Pistachio Milk is a healthy drink. The pistachios give it a lovely green tinge and are ideal for kids and parties.

Well, as I often make it at home and enjoy drinking, whenever I find myself tired and exhausted would like to have it for a warm-up for the next level, so you also try once

the go-ahead, know how to make a tasty and healthy drink

If you have tried this Pistachio Milk Drink, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Boil the milk with cardamom powder in a pan over a medium flame.

Add sugar, khoya, pistachio, and almond powder.r Mix it well, and keep stirring until well combined.

Remove from the flame and let it cool down completely. Once cooled then transfer to the serving jug and keep in the fridge to chill.l

To serve, sprinkle some crushed almonds and pistachios on the milk glass.

Keri Ka Sharbat Recipe | Unripe Mango Drink | Summer Drink

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Keri Ka Sharbat Recipe || Unripe Mango Drink || Summer Drink With Step by Step Photos And Video.

Keri ka sharbat, also known as Unripe Mango Drink, is a refreshing beverage made from keri, or unripe green mangoes, sugar, and spices. It is popular in India and Pakistan and serves as an effective remedy for preventing heat stroke and sunstroke during the summer.

Unripe mango drink is also rich in vitamin C and iron. Keri keri, or kacha aam, refers to unripe or raw green mangoes in India and Pakistan. These raw green mangoes are commonly eaten as a snack and are a popular ingredient in Indian and Pakistani cuisine due to their unique sour flavor.

What is Keri Ka Sharbat?

Unripe Mango drink, also known as keri sharbat, is a refreshing drink made from unripe green mangoes, sugar, and spices. It has a unique tart flavor due to the use of raw mangoes and black salt (or kala namak). "Kairi" refers to unripe green mangoes, while "aam" means mango, which is why this drink is sometimes called keri panha, keri sharbat, or aam panna interchangeably.

This drink is typically prepared in the form of a squash or concentrate, with water and ice cubes added when serving. Not only is it delicious, but it is also an effective remedy to help prevent heat exhaustion and sunstroke during the hot summer months.

Raw mangoes are rich in vitamin C and iron and possess cooling properties. Additionally, roasted cumin aids digestion, while black salt helps replenish sodium chloride lost through excessive sweating in the summer heat.

For a detailed recipe, watch my video where I explain the steps one by one.

My Latest Keri Ka Sharbat Video:

Main Ingredients Of Keri Sharbat:

Green Unripe Mango:

Green, unripe mangoes are the main ingredient in this drink recipe. They are also known as raw mangoes or keri. This type of hard, raw mango is ideal for making keri ka sharbat and is easily found at Indian markets.

Pakistani and Asian grocery stores during the appropriate season. Kairi, or green mangoes, typically start to become available about 1 to 1.5 months before the main mango season.

Granulated sugar:

Sugar is the second main ingredient in this drink recipe. This recipe uses white granulated sugar, but you can also substitute it with brown sugar or jaggery (gurr).

The amount of sugar should match the quantity of unripe green mango. If the raw mango is more tart than sweet, feel free to increase the sugar. Sugar acts not only as a sweetener but also as a preservative.

Lemon Juice:

I add fresh lemon juice to prevent the squash from crystallizing while it is stored in the refrigerator. Although many people don’t include lemon juice in this recipe,

I highly recommend that you don’t skip or omit it. The lemon juice will keep the keri ka sharbat pourable, even after being stored in the fridge.

Black Salt:

Black salt, also known as kala namak, is a popular ingredient in Indian and Pakistani cuisine. It is typically sprinkled over sliced fruits, added to fruit chaat, or used in drinks to impart a smoky, tangy flavor.

You can purchase black salt at Indian and Pakistani grocery stores, and it has recently gained popularity in health stores as a staple in vegan cooking. If you can't find black salt, you can substitute it with half the amount of regular salt. Alternatively, you can use peri peri salt or Tajín seasoning in your recipes.

Food color:

I added green food coloring to this keri ka sharbat to make it brighter and more tempting. You can also add yellow food coloring or skip this ingredient altogether, as it is optional.

Mango essence:

Adding a few drops of mango essence makes the squash aromatic, similar to store-bought squash. It's an optional ingredient, so you can skip it if you don't have any.

You might like this:

Mango lassi

Mix apple and carrot juice

watermelon punch drink

cold coffee

Creamy Mango Milkshake

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How to Make Keri Ka Sharbat?

Step 1:

Start by peeling the raw mangoes. This method makes it easier to separate the pulp from the mango seeds. If you boil the mangoes with the skin on, the skin and pulp can mix together, making separation difficult.

Make 3-4 long gashes on each mango to ensure they boil quickly inside.

In a pot, boil water and add the prepared mangoes. Cook for about 30 minutes or until they are soft.

2nd Step:

In a saucepan, combine 0.5 liters of water and sugar. Stir continuously, adding fresh lemon juice to prevent crystallization. Once the mixture starts to boil, turn off the flame. You do not need a one or two-thread sugar syrup for this recipe.

3rd step:

Once the raw mangoes are soft, remove the seeds from the pulp.

Blend the pulp in a grinder or with a hand blender until smooth.

Strain the blended pulp using a strainer or muslin cloth to remove any remaining fibers.

4th step:

In a separate pot, combine the sugar syrup with the strained mango pulp. Stir well and bring to a boil.

Then, add mango essence, black salt, and food coloring, mixing thoroughly.

Cover the pot with a lid and let it cook until the mixture thickens.

To check the consistency, touch the mixture with two fingers; if a thread forms, the syrup is ready. Turn off the flame and let the sharbat cool completely.

Final Step:

Once cooled, transfer the sharbat to an airtight glass container and store it in the refrigerator. This Keri ka sharbat can last for more than six months.

To serve, add 2-3 tablespoons of keri ka sharbat to a glass, along with water and ice cubes. Mix well and enjoy!

Creamy Mango Milkshake Recipe

Sana Rasheed Add Comment

Creamy Mango Shake || Mango Milkshake || How to make Mango Shake with step-by-step photos and video

Mango Milkshake is a creamy, delicious, and mouthwatering refreshing drink. Mango milkshake is the perfect drink to enjoy when mangoes are at their peak of the season.

This milkshake is prepared by simply blending mango chunks and mixing with heavy cream and sugar syrup. Here I would like to tell you I added an additional ingredient, heavy cream, to bring a rich, creamy flavor to the shake

For the best result, follow my detailed step-by-step photo instructions video below.w

You can make variations:

This mango shake recipe is made by simply blending chopped ripe and sweet mangoes with dairy milk and cream. But there are several ways to customize your drink with different ingredients.

My Latest Video: Creamy Mango Milkshake:

Cream: When you add some heavy cream to any shake, you get an extra-thick and creamy consistency. Whipped cream can be added to top the milkshake before serving.g

Whole milk: Whole milk or full-fat milk gives the richest-tasting shake. However, feel free to add low-fat or skimmed milk if you prefer

Ice cream: While blending, adding vanilla ice cream or mango ice cream will definitely make your mango shake thick, creamy, and more flavourful. Mango and vanilla ice cream are the best types of ice cream to include in this mango milkshake recipe.

Ice-cubes: To thin the milkshake considerably, add 8-10 ice cubes while blending or mixing so that the milkshake is cold when it is served…

Tips to make the Best Milkshake:

Mangoes:

Be careful to choose mangoes. Any variety of mangoes can be used, but I suggest avoiding the mangoes that are too fibrous. I also prefer using since, aam, or choose. Which are the best for making delicious mango shakes, as their pulp is so sweet and smooth instead of fibrous? Also, avoid using sour or semi-sweet mangoes. It can cause stomach aches. Sour mangoes also curdle the milk and cream.m

Milk:

As mentioned, you can use whole milk or low-fat skim milk. However, avoid using milk powder, as it doesn’t work as well as fresh milk or Tatra milk packs. Using powdered milk means compromising the taste of the shak.e

Sweeteners:

Using very sweet mangoes, then do not need to add any extra sugar or sweeteners to the milkshake. If not quite sweet enough, feel free to add sugar, maple syrup, or honey while mixing or blending.

Cream:

Use good brand heavy cream or fresh cream; both are best for bringing rich, creamy flavor to a milkshake.