Its New Year for Us

Alka Keswani — Thu, 26 Mar 2009 17:58:57 +0000

Time surely have wings, or else how does it flies away? It seems like just yesterday, when I wished the readers of my blog, “A Happy New Year”,as per Sindhi calender. And here we are again , celebrating Chetichand (The New year) today. And no we aren’t alone in our celebrations, because every year, Maharastrians join in for the Gudi padva,while Kannada and Telugu people celebrate the day as Ugadi You can check out last year’s post on Behrana Saheb, and do join me this year to welcome our New Year with all the fun and frolic Share with me how you celebrate this day, about the rituals you follow,about the food you cook or eat on this special day I on my part will share this simple MILK ROSE, which is distributed as prasad on this day, along with some boiled chickpeas and turmeric added rice For making milk rose, we need sherbet (actually sorbet….confused?? well read it here) or rose syrup. So first lets make that, in case you do not have that bottle of Roohafza, handy. Print Rose Sherbet Easy rose sherbet recipe.This concentrate have a shelf life of more than 6 months Ingredients Sugar 1kg Water 375 ml Milk 1 tsp (or 2 tsp lemon juice ) Rose colour (Red colour in liquid form,approximately 1 tsp for each bottle) Green cardamom 3-4 Rose Essence just few drops Some rose petals (red rose, but cleaned thoroughly or else skip this) Method Clean rose petals and soak them in 1 cup of water for 12-20 hours. In a thick bottom pan or any other huge container, boil sugar along with water, elaichi, the rose petals along with water in which petals were soaked and add milk (or lemon juice). Addition of milk or lemon juice will bring the impurities of sugar on the surface as a scum Remove the impurities settled on the surface Let it boil,till it slightly thickens and change the colour(One thread consistency) if too dilute it will taste less sweet,and if too thick,the sugar will crystallize after refrigeration. Let it cool completely and then strain it Add 2-3 drops of essence and colour and store it in clean glass bottles Add few spoons of this syrup to ¾ glass of water, add some ice cubes to make simple sherbet For Milkrose, add 2-3 tsp of this syrup to ¾ glass of boiled but cooled milk, add sugar if needed, few ice cubes and serve chilled 3.2.2885 In the above picture, from front to backwards its, Milkrose, strawberry flavored,pineapple flavored,and orange flavored sherbet.For all these, the basic procedure remains same,except that the colours and essence are used as per the flavor preferred.Also do note that in case you ought to wish to make Kaalakhata or orange flavor,do not use milk to remove impurities, use lemon juice and also some citric acid crystals (tatri) too for that tangy taste Here I would like to thank Vk (my another BIL)who passed on these valuable tips to me and also helped me penning down exact measurements of ingredients And also before any body shouts Plagiarism here,let me assure you that this picture is indeed inspired by Soma’s gorgeous Flor de jamaica beverage pictures,though mine is such a shoddy job done.I find it really hard to click liquids.So if any one can share some tips and tricks, kindly do share with me This refreshing Pink beverage is going to FIC-Pink, a brainchild of Sunshinemom of Tongueticklers, hosted this month by Priya of Priya’s Easy N Tasty recipes. Hope this comes under the category of that Pink which you expected

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Its New Year for Us