Tag Archives: natural coolant

Paan Gulkand Drink

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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

Paan Gulkand Drink

Preparation Time: 15 mins

Yields – 2 tall glasses

Ingredients:

  • 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.

Preparation:

  • 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.

Serve chilled.

Yelaneer Custard / Tender Coconut Custard

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Yelaneer / Tender Coconut is one of the most important natural coolant for summer, and this tender coconut is available any time in India. But people like to have on summers, as it’s a perfect and natural coolant.

But whenever we have tender coconut, most of us avoid the tender coconut meat. When few of us like to have only when the meat is very thin so called “Valukai” in tamil. Even I avoid the meat when it’s hard and so thought of trying out a dish with this hard tender coconut meat. This resulted in the birth of Yelaneer / Tender Coconut Custard.

Yelaneer Custard can be consumed as such or it can be served with fruits or can be topped with sweets. Yelaneer Custard was delicious with a fluffy and spongy texture which gets melted in the mouth and make us feel fresh. Happy this is my second recipe with yelaneer as I have already shared Yelaneer Paysam. Let us move on to the recipe…

Do check out my other summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/.

Ingredients:

  • Tender coconut meat / Yelaneer Thengai – 2 nos
  • Milk – ½ cup
  • Sugar – 1 tbsp
  • Agar-agar – a fistful
  • Mixed fruits (pomegranate, apple, papaya, watermelon) – 2 cups

Preparation:

  • Drain all the water and take only the tender coconut meat in the blender. Blend well to a fine paste.
  • Pour in the milk along with sugar and blend them well to a fine paste.
  • Meanwhile wash the agar-agar in running water (until it becomes soft).
  • Boil the water, add in the agar-agar and continue until it gets dissolved in water.
  • Remove from flame, bring it to room temperature.
  • Pour it to the tender coconut paste, continue blending it to fine paste.
  • Pour it to bowl, refrigerate it for 5 hrs.
  • Peel and finely chop the fruits. In a glass bowl, start layering the fruits one by one and top it with tender coconut custard.
  • Refrigerate for an hr or 30 mins.

Serve chilled.