Sugar-free Chikoo Ice-cream

  

Ingredients

4 ripe chickoo (peeled and seeds removed)

8 soft dates (seedless)

12 cashews

2 cups chilled milk

1 pinch cardamom powder

2 tbsp roasted almonds (chopped)

Method

Soak the dates and cashews in warm water for about 15 minutes. This helps them blend smoothly and creates a creamy texture.

Peel the chickoo, remove the seeds, and chop them into small pieces. Make sure the fruit is ripe for natural sweetness and better flavour.

Add chickoo pieces, soaked dates, cashews, milk, and cardamom powder into a blender. Blend until the mixture becomes thick, smooth, and creamy.

Pour the mixture into an airtight container and sprinkle chopped roasted almonds on top. Freeze it for 5 to 6 hours or until properly set.

Remove the ice cream from the freezer a few minutes before serving. Scoop it into bowls and enjoy the naturally sweet and creamy summer dessert.

Healthy sugar-free chickoo ice cream is a simple homemade dessert that combines taste, nutrition, and freshness in every bite. It is a perfect summer treat for anyone looking for a naturally sweet and creamy alternative to regular ice cream.

 

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Gulkand Milkshake

 As temperatures continue to soar, most of us are constantly looking for ways to stay cool. While packaged cold drinks may offer instant relief, they often fall short when it comes to health. That’s where traditional remedies step in—simple, refreshing, and surprisingly effective.

One such summer favourite that is both delicious and naturally cooling is Gulkand milkshake, a drink that works like a charm in beating the heat from within.

Gulkand, made from rose petals, is known for its cooling properties. It helps reduce body heat and soothes issues like acidity and stomach irritation—making it ideal for harsh summer days.

A Quick Cooling Drink In Minutes

If you are looking for something easy, the classic version is perfect. All you need is a glass of chilled milk and 1–2 spoons of gulkand. Mix it well, add some ice, and top it with chopped dry fruits for an instant refreshing drink.

Ingredients

Chilled milk

2 spoons of gulkand

1 scoop vanilla ice cream ( optional)

Fresh cream

Soaked almonds and pistachios

A few drops of rose water

Here’s How To Make It

Blend milk, gulkand, vanilla ice cream, and a little fresh cream until smooth. Add soaked almonds, pistachios, and a few drops of rose water, then blend again until the shake turns thick and creamy.

Pour it into a glass and garnish with dried rose petals and chopped dry fruits for that perfect café-style finish.

This indulgent yet cooling drink is not just a hit with kids—adults love it too. It’s a great way to stay refreshed and protect yourself from heat and dehydration.

 

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Rose Gond Katira Drink (Summer)

  

Ingredients

1 tbsp gond katira (tragacanth gum)

2 cups chilled milk (or almond milk for vegan option)

2 tbsp rose syrup (adjust to taste)

1 tbsp soaked sabja (basil) seeds

1 tsp honey or jaggery syrup (optional)

 A few rose petals or chopped nuts (for garnish)

 

Preparations

Soak 1 tbsp gond katira in 1 cup water overnight (6–8 hours).

By morning, it will swell into a jelly-like texture.

Drain excess water and rinse once to remove any stickiness.

 In a tall glass, add 1 tbsp soaked sabja seeds and 1–2 tbsp soaked gond katira.

Pour chilled milk over it.

Stir in rose syrup and honey/jaggery, if using.

Top with rose petals or chopped nuts.

Serve immediately as a cooling, hydrating breakfast drink.

Gond katira is naturally cooling, soothing, and hydrating — ideal for hot summer mornings. Combined with sabja seeds and milk, it provides instant energy while helping your body stay refreshed and balanced. 

 

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Paan Thandai

 

Paan Thandai is a unique and refreshing variation of the traditional thandai, combining the aromatic and cooling properties of thandai with the delightful flavours of paan (betel leaves).  It combines the richness of thandai spices with the unique, minty, and aromatic flavour of paan, offering a refreshing twist on the traditional drink. It’s a perfect drink for those who enjoy the sweet, minty, and slightly spicy taste of paan. 

Ingredients: 

For the thandai paste- See basic thandai recipe

For the paan thandai drink-

• 2 cups chilled milk (or coconut milk or almond milk for a vegan version)
• 2 tbsp sugar (adjust to taste)
• 3-4 paan leaves (betel leaves)
• 1-2 tbsp thandai paste (prepared earlier)
• 1 tsp rose water
•  Crushed ice
• A pinch of cardamom pdr
• slivers of almonds for garnish 

Method:

1. Soak the almonds, cashews, and melon seeds in warm water for 2-3 hours (or overnight). Once soaked, drain the water. Blend the soaked almonds, cashews, melon seeds, fennel seeds, cardamom pods, black peppercorns, poppy seeds, and rose petals into a smooth paste. Add a little water or milk to make it easier to blend.
2. Wash the paan (betel) leaves thoroughly to remove any dirt. Tear the paan leaves into smaller pieces and grind them with a little water to make a smooth paste. Alternatively, you can soak the paan leaves in warm water for about 10 minutes and then blend them to release the flavour or simply use paan syrup
3. In a blender, combine the chilled milk, 2 tablespoons of thandai paste, sugar, and the ground paan paste. Blend until smooth.
4. Taste and adjust the sweetness by adding more sugar if needed.
5. Optionally, add rose water for an added floral fragrance, then blend again.
6. Pour the Paan Thandai into glasses. You can add crushed ice if you like it extra cold. Garnish with a sprinkle of cardamom powder, slivers of almonds, or even a small piece of paan leaf for decoration. 
7. Serve chilled and enjoy! 

Tips:  Be sure to use fresh paan leaves for the best flavour. You can find them at Indian grocery stores or speciality spice shops.

Vegan Option: You can use coconut milk or almond milk as a substitute for regular milk. 

Garnish with cardamom powder or chopped almonds for extra texture and flavour

 

 

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Mango Thandai

  

Mango Thandai is a delightful variation of the traditional Thandai, combining the richness of the classic spiced drink with the tropical sweetness of mango. It’s perfect for summer or festive occasions like Holi.

Ingredients:

For the thandai paste-

2 tbsp almonds

2 tbsp cashews

1 tbsp melon seeds

1 tbsp fennel seeds

1 tsp black peppercorns

4-5 green cardamom pods

1 tbsp poppy seeds

1-2 tbsp sugar

For the mango thandai drink-

• 2 cups chilled milk (or use almond milk for a dairy-free option) 
• 1 large ripe mango (peeled and chopped) or mango pulp
• 2-3 tbsp sugar(adjust to taste) 
• 1-2 tbsp thandai paste (prepared from above)
• Crushed ice (optional)

Method:

1. Soak the almonds, cashews, and melon seeds in warm water for 2-3 hours or overnight for best results. Drain the water after soaking.
2. In a blender, combine the soaked almonds, cashews, melon seeds, fennel seeds, black peppercorns, cardamom pods and poppy seeds. Add a little water or milk and blend to form a smooth paste.
3. Add the chilled milk, chopped mango, sugar, and 1-2 tablespoons of the thandai paste. Blend until smooth and creamy.
4. Taste and adjust the sweetness, adding more sugar if needed. Blend again.
5. Pour the Mango Thandai into glasses with crushed ice, if desired. Garnish with a tablespoon of mango pulp.

Tips: Use a sweet, juicy mango like Alphonso or Kesar for the best flavour. 

Chill the Milk: For an extra refreshing drink, you can chill the milk in advance or even use ice cubes made from milk.

Vegan Option: To make this recipe vegan, you can use almond or coconut milk instead of dairy milk. 

 

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Rose Thandai

Rose Thandai is an aromatic and refreshing take on the classic drink. Infused with the delicate floral essence of rose petals or rose syrup, it enhances the nutty richness of thandai with a sweet, soothing twist. Perfect for festive celebrations and summer gatherings.

Ingredients:

For the thandai paste- see my previous post, mentioned as Basic Thandai paste

For the drink-

• 2 cups of chilled milk
  
• 2-3 tbsp sugar
• 1 tsp rose water or 2 tbsp of rose syrup or gulkhand for the rose flavour
• Crushed ice

Method:

1. Soak the almonds, cashews, and melon seeds in warm water for 2-3 hours (or overnight if you prefer).
2. Once soaked, drain the water and blend the nuts, fennel seeds, cardamom, black peppercorns, poppy seeds, and dried rose petals in a blender. Add a little milk or water to help blend everything into a smooth paste.
3. In a large mixing bowl or jug, pour the chilled milk. Add the thandai paste and stir well. Strain the paste using a fine mesh sieve. Add sugar and rose water, or rose syrup, or gulkand to the milk mixture and stir to combine.
4. Pour the thandai into glasses with ice cubes. Garnish with a few dried rose petals or crushed pistachios for extra flavour and decoration. Serve chilled. Enjoy.

 

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No-cook Kaju-paneer Rasmalai

 INGREDIENTS

cashews 10-12

cardamom  2-3

milk pdr 2+ 2 tbsp

sugar  2+ 2 tbsp

paneer 100 gm cut into small pieces

cream little

chilled milk 1/4-1/3 cup

condensed milk to taste or pdr sugar to taste

milk bread slices depends on the number of paneer balls you make, cut the corners

 

METHOD

In a mixer jar, add kaju, milk pdr , sugar, cardamom- pulse to a coarse pdr

now add paneer, milk pdr, sugar grind to a smooth paste

Remove the ground paste, grease your palms with ghee, roll the mixture into small balls

You're free to add green / red/ yellow colour when you grind with paneer, it is optional

Now take bread slices, cut the corners and keep aside

Now if you've cream while boiling and cooling the milk, remove the cream in a bowl, mash it with a fork or spoon, add the chilled milk, condensed milk or milk pdr, you can add some saffron milk or saffron pdr to get the nice yellow colour.

Dip each slice of bread in the sweetened milk well, squeeze lightly, keep a rolled kaju-paneer ball, cover it well from all the sides and keep it in a bog bowl or big serving plate. After covering all the balls, cover them with the cold milk, now keep the balls in the fridge to get cold

chop pistas or any nut that you've, in case you've dry rose petals, crush them 

decorate the ras malai balls with dried rose petals and chopped nuts

 

 

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Worried about weight gain? Here is why Papaya Smoothie for breakfast is your best bet

The coronavirus pandemic and the lockdown have not been ideal for weight-watchers and fitness enthusiasts. From restrictions on movement to gyms and fitness centres shutting down for the longest time, and everyone donning the chef hats to make the best food at home, weight gain has been a common problem during the pandemic. Apart from reasons of vanity, weight gain can be a common risk factor and cause for many diseases and disorders, and can just add to the already stressed minds of people.

Apart from the above mentioned reasons, a messed up schedule leading to vague times of eating, or even skipping meals can lead to unintended weight gain. It is said that breakfast is the most important meal of the day, especially if you are trying to lose weight. Therefore, here is a weight loss breakfast idea that will help you shed the kilos, and stay healthy.

Papaya Smoothie for breakfast – What are the benefits?

Papaya smoothie is considered one of the best breakfast options out there, when it comes to a weight loss diet.

1. Easy and sustainable – Since the smoothie is easy to make, and takes only minutes, it makes it an easy and sustainable meal idea. You can make this for breakfast even when you are running late for the office, or have to get ready for a virtual meeting as you work from home.
2. Wholesome – A papaya smoothie has all the ingredients for a healthy recipe, literally. It makes for a wholesome meal, that provides you all essential nutrients such as fibre, protein, vitamins, and others that you should be consumed early in the day. It is also perfect on the carbs scale to provide you energy, but not lead to weight gain.
3. Satiating – The protein and fibre content of the smoothie ensure that you are full, and do not feel hungry until lunchtime. This helps in curbing your appetite with healthy eating and keep you from overeating that may lead to weight gain.

How to make Papaya Smoothie for breakfast

Ingredients:

• 2 cups papaya, cut into cubes
• ¾ cup chilled milk
• ¼ cup curd
• 2 tablespoons of honey – optional

Method:

Put all the ingredients into a blender jar, and blend well. The above ingredients should make two servings. Avoid the use of any kind of sweetener, even honey, if you are on a weight loss diet. The sweetness of the papaya and milk, and the taste of the curd should give a nice taste to the smoothie.

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