A refreshing festive drink for the Holi Festival, made with pureed betel leaves, rose syrup, saffron, nuts, chia seeds and almond milk.
Ingredients
- 6-7 betel leaves (paan) (Optional)
- 1 litre almond milk
- 50 gm chia seeds
- 25 ml rose syrup
- 15 gm cashewnuts unsalted
- 10 gm pistachio kernels
- 10 gm blanched almond
- 3-5 gm cardamom ground
- 50 gm sugar or rose petal relish (Gulkand)
- Saffron strands a few optional
Instructions
- Puree betel leaves with some water to smooth paste. Set a aside. (One can make it without the Betel Leaves as well)
- Blend cashewnuts, pistachio and almond to a smooth paste by adding just enough almond milk.
- Soak the chia seeds in hot milk just enough to cover the seeds and leave it to chill.
- Boil the remaining almond milk, add gulkand or sugar, add ground cardamom and the mixed nut paste and let it simmer for 3 or 4 minutes. Chill the entire mixture.
- Now whisk the chilled milk with paan puree, soaked chia seed.
- Add in a dash of rose syrup and saffron strands.
- Serve in shot glasses
- Garnish with chopped nuts and serve chilled.
