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IN the holy city of Banaras, one of the oldest urban settlements in the world the most popular summer coolant is thandai. some call it the almond grass drink. the reference to grass is to cannabis or hash (Shivji ki butii) that packs an euphoric punch but that stuff is intoxicating and we advise our readers to steer clear of it. The factory produced bottled stuff is a pale shadow of the original beverage a concoction of rich condensed milk, almonds, raisins, rose petals, cardamoms, peppercorns, melon and cucumber seeds in short all things sweet and aromatic that are time tested coolers. According to ayurveda all food ingredients have properties to raise or lower body tempertature as well as slow down metabolism, enhancing the sense of relief from bitter cold or scorching heat. Traditional recipes for sherbat and chutney are based on this wisdom. We have long been tempted to tinker with thandai and fuse it with a few other chillers — tender coconut and coconut milk. This year when the sun became unbearable we prepared a Nariyal Gulab ki Kheer that is inspired by thandai and replenishes lost energy in a jiffy. It is strongly recommended. Nariyal gulab ki kheer
Tender coconut with cream (sweet flesh) One Coconut milk (fresh or packaged) Two cup Rose 1/2 cup Gulkand 1 tbsp Thandai (from the bottle) 1/2cup Method Cut the coconut and scrape and scoop out the flesh. Pour the coconut milk in a bowl add the gulkand and thandai stir well to mix. Now add the flesh of tender coconut and rose petals. Chill in the refrigerator and enjoy as dessert or apperitif! Refreshingly cool.You may dilute the sweetness and thickness with 1/2 cup of cold milk if you like.
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Ingredients