Ruby-red cooler (Kokum Sharbat)
Notes:- If using dried kokum, soak it in ½ cup (100 ml) boiling water for about 20 minutes to soften, then blend it in the...
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Cuisine: Indian
Tart green mango drink (Kairi Panna)
Chef’s Tip:- You can make the pulp in bulk and store it in the refrigerator. It will keep for up to a week.
Rose drink (Gulab-E-Aab)
Note :- To blanch almonds or pistachios, put them in 1 cup (200 ml) boiling water for 5 minutes. Drain and rub off the skins....
Vrindavan Peda
Notes:- Liquid glucose is added so that the pedas remain soft and the sugar does not crystallize. If you can’t find it, light corn syrup...