As I have shared in my earlier post that my hubby likes Ice Tea to the core, and this Lemon Ice Tea being his all-time favorite after a fantastic and heavy meals. Beautifying my summer meals with a flavorful, aromatic and yummilicious Lemon Ice Tea.
Click here for Plum Cardamom Iced Tea
A very simple, easy and less time consumption summer drink, with a little piece of ginger for a kick to digestion. Let me share the recipe…
Taking this to Fiesta Friday #118 hosted by Angie@thenovicegarderner.
For my other summer recipes click here and for other beverages recipes click here.
Lemon Iced Tea
- Lemon – 5 nos
- Sugar – 3 tbsp
- Tea powder – 3 tsp
- Ginger – 1 “inch stick – 2 pieces
- Cardamom – 1 no
- Mint – 2 sprigs
- Take 2 cups of water in a bowl, along with sugar, keep in medium flame and cover with the lid.
- Halve the lemon and squeeze out the juice, keep it aside.
- Wash and separate the 5 to 7 mint leaves from the sprig and keep it aside.
- Bring it to boil, once starts boiling crush the ginger and cardamom, add it to the boiling water along with the separated mint leaves.
- Cover and cook for 2 mins, remove from fire, add in the tea powder, cover with the lid and let it rest for a min.
- Filter the tea and keep it in a separate glass.
- Take a glass, drop a long sprig of mint, add in the ice cubes, pour in ½ cup of tea, 1 tbsp. of lemon juice and ¼ cup of water and garnish with lemon wedges.
Note: You can add increase or decrease the quantity of lemon juice and sugar, as per your taste buds.
Kulfi was my long desire to try out from my hands. This was my attempt with kulfi, and the kufli came out well with perfect texture, flavor and color. My kids like kulfi a lot, and so I desired to prepare kulfi at home. As we include nuts to the kulfi, it is packed with health benefits. After having a heavy meal, most of them use to have pan, so I thought of preparing pan kulfi – loaded with more health benefits from pan.
I have used betel leaves, which has countless health benefits and gulkand which is one among the natural coolant and perfect for this summers. Let me share the recipe…
Taking it to the Fiesta Friday #117 hosted by Angie@thenovicegarderner.
To check out my other summer recipes, click here.
Preparation Time before cooking: 15 mins
Preparation Time after cooking: 7 to 8 hrs
Cooking Time: 30 mins
Yields – 6 to 7 kulfi
- Full fat milk – 3 cups
- Corn flour – ¾ tbsp.
- Betel leaves – 2 nos
- Gulkand – 1 ¼ tbsp
- Sugar – 4 tbsp
- Cashew nuts – 5 nos
- Pistachios – 6 nos
- Almond/Badam – 6 nos
- Supari – 1 ½ tsp (for garnish)
Full fat milk getting boiled with sugar
With corn flour mixture
Taking out the stalk
Paan paste with thicken milk
Into the mould
About to freeze
- Boil the full fat milk, once boiled, add in the sugar, mix until the sugar is dissolved.
- Reserve ¼ cup of milk in a bowl. Keep it aside.
- Take cornflour in a bowl, add in 3 tbsp of water and mix it well or until it dissolves well.
- Pour in the corn flour to the boiled milk and keep in medium flame, start stirring the milk.
- Keep in low flame, keep on stirring the milk, until it thickens. Else it lumps would be formed.
- Also scrap the sides of the vessel, and drop the scraps to the milk and keep in low flame.
- Remove the milk, when it comes to ¾ th portion thick consistency or semi thick consistency.
- Rinse the betel leaf in water, pinch out the stalk and roughly tear them.
- Take the betel leaves, cashew nuts, pistachios, almonds/badam, gulkand and ¼ cup of milk, blend them well together to a fine paste.
- Check whether the thicken milk, attains the room temperature. If so pour in the grounded pan paste to the thicken milk.
- Stir well, no lumps should be formed.
- Now pour the mixture to the kulfi mould and freeze it for 6 to 7 hrs or until it freezes.
- Once done, remove the kulfi moulds from the freezer and show the bottom in the running water or keep them in warm water for 10 to 15 mins.
- Now gently remove the kulfi by pulling the stick from the mould.
- Garnish with flavored and colored supari.
Paan Gulkand is made from betel leaves, the betel leaves are pureed and mixed with milk with gulkand. You have some flavors in this drink, as betel leaves have all these flavors like sweet, bitter, astringent, lemony, minty…
Gulkand is induced for the sweetnesss. Gulkand is a cooling ingredient, which is used in some ayurvedic medicines. Gulkand is a rose preserve which is available in all super markets.
Basil seeds or sabza seeds are also induced to enhance the better texture and again this is also a cooling ingredient which is available in all the super markets. So I would say that Paan Gulkand is a perfect summer drink with natural coolants. The people those eat paan would definitely like this to the core. Give a try…
Do check out my other summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/
Paan Gulkand Drink
Preparation Time: 15 mins
Yields – 2 tall glasses
- Betel leaves – 3 to 4 leaves
- Milk – 2 cups
- Chilled water – 1 cup
- Basil seeds or sabza seeds – ½ tbsp.
- Nannari or rose syrup – ½ tbsp.
- Gulkand – 3 tbsp.
- Nuts (cashewnuts, unsalted pistachios and badam/almond) – 2 tbsp.
Betel leaf with water
Betel leaf blended with water
With sabza or basil seeds
With chopped nuts
Paan Gulkand Drink
- Wash the betel leaves, take out the stalk.
- Soak the basil seeds in water for 10 mins.
- Take the betel leaves along with the chilled water in a blender and Blend them well.
- Pour it to a wide mouth bowl, mix them well.
- Pour in the milk to it and mix them well for few mins.
- Add in the gulkand, along with nannari syrup and mix them well (so that gulkand gets dissolved).
- Drain the water and add in the sabza or basil seeds and mix them well.
- Chop the cashewnuts, pista/pistachios and almonds/badam into small pieces, add to the paan and mix well.
- Pour it to a tall glass and refrigerate for few mins.