Milk Drink is a wholesome, sweet, energetic, flavoured, and delicious milk beverage, which is loaded with nutrition. This drink is prepared with milk, chia seeds, dry fruits, condensed milk, jelly, and Ruh Afzah.
Milk drink is usually prepared for Niyaz(Fatiha)of Muharram ul Haram. This drink is known as a milkshake. I also made it for Muharram's Niya.
My Latest Video Milk Drink:
In Pakistan, some sects don't believe in Niyaz Fatiha, even Milad, etc. Anyway, this is their creed, but I believe as I have seen at home with my elders. I used fresh milk, but you can use a milk pack. Additionally, you can add another sherbet (beverage) instead of Ruh Afza. Sugar can be used in this recipe to taste, but here I didn’t use it due to the condensed milk that is already too sweetened.
Secondly, I like less sweet. This is the reason I didn’t use any sugar in my recipe, but you can add sugar to taste. One thing I would like to mention here, before adding sugar, you must dissolve the sugar in warm milk or water, or use sugar syrup.
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Firstly, boil the milk very well, let it cool down completely, andkeep it aside. Take all the dry fruits and chop them coarsely.
In a saucepan, add 1 cup of water, bring it to a boil, and add jelly powder. Mix well for 3-4 minutes, and transfer to another bowl and leave it under the running fan for 30 minutes.
Soak chia seeds in water.
Pour milk into another bowl to prepare a milk drink. Firstly, add condensed milk.
Chocolate
Ganache | Chocolate Fudge || How to make chocolate ganache with step-by-step photos and video
Chocolate ganache also has another name, called fudge, as well; this recipe is just 2 ingredients with virtually endless uses. For the testing ganache, I
recommend using semi-sweet chocolate.
Chocolate ganache/fudge is a 1:1 mixture of
chocolate and warm cream
Stirred until smooth, silky, and shiny. Ganache is
a staple in any baker’s kitchen. It’s not easy, quick, and it’s uniquely
versatile. Chocolate ganache/fudge can be filled, dipped, spread, frosted, topped, or
layered on a cake. The uses are virtually endless.
Filling for
orange butter cookies and striped fudge cookies
See recipe
note.
For the best
result, follow my detailed step-by-step photo instructions and tips
Recipe notes:
Cream: Do not use
half-and-half, whole milk, or any other liquid; the ganache will not set properly. For a non-dairy alternative, use canned coconut milk. See recipe
note.
The best
chocolate for chocolate ganache is a pure chocolate baking bar. Pure chocolate is sold in 4-ounce bars in the baking aisle. Do not use chocolate chips because they will not melt into the best ganache consistency. If you must use chocolate chips, make sure they are higher-quality chocolate, such as
Ghirardelli brand semi-sweet chocolate chips.
For the traditional chocolate ganache
I recommend using
semi-sweet chocolate, which is the most commonly found chocolate in the baking aisle. It contains 35 – 45% cacao and is usually sweeter than
bittersweet or dark varieties and darker than milk chocolate and white
chocolate.
TIP: The best tool for chopping chocolate is a
large serrated knife. The grooves help chip away the hard chocolate bar
texture.
These
2 Tricks Make Chocolate Ganache Even Easier:
Here are my 2
super simple tricks that make ganache even easier to make.
Chop the
chocolate as fine as possible. The finer you chop the chocolate, the quicker it
melts with the cream. If the chocolate is in large chunks, it won’t fully
melt.
Pour the warm cream over the chopped chocolate
and let it sit before stirring. After you pour the warm heavy cream over the
chopped chocolate, let it sit for a few minutes. During this time, the
chocolate will soften and begin to melt, which means that you won’t need to
over-stir it.
If you have tried this Chocolate Ganache Recipe, 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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Piped
Chocolate Ganache:
Choose chocolate ganache if you’re craving a pure chocolate topping for your desserts. Once it cools and sets, you can pipe it onto your favorites, including chocolate cupcakes.
Whipped
Ganache
Let’s take chocolate ganache 1 step further. Did
you know that you can beat ganache into a whipped frosting consistency? Think
whipped buttercream, but not as sweet or heavy. Once the chocolate ganache
cools completely, whip it on medium-high speed until light in color and fluffy
in texture, about 4 minutes.
Chop the chocolate bar with the help of a sharp
serrated knife.
Place finely chopped chocolate into a heatproof
bowl or metal bowl.
Heat cream on the stovetop just simmering; if
it’s boiling, the cream is too hot and could separate or even burn the chocolate.
Once you see a little simmer around
the edges, turn off the heat and
immediately pour the warm cream over the chocolate.
Let the two sit for a few minutes before stirring.
Stir until smooth
After you stir the chocolate and warm cream together
Use the ganache right away as a fruit dip
or drizzle on top of cakes, cupcakes, pound cakes, ice cream, and more.
But if
you wait about 2 hours and let it cool completely, the ganache can be scooped
with a spoon, spread onto desserts, or piped with piping tips.
Chocolate ganache is ready to use in a recipe; transfer it into the bottle or container.
Keri Ka Sharbat Recipe || Unripe Mango
Drink || Summer DrinkWith
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.
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 TajÃn 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.
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.
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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!
