Doodh ka Sherbat
Rizruby, one of the very regular commentators, participant and reader of my blog had shared with me her recipe for this wonderful and nourishing drink of nuts and milk a few days ago. She also adds that back home in Hyderabad a beautiful aroma of ‘Oodh’ (Oodh ka dhua) is added to the drink that makes it even more flavorful.
Doodh ka Sherbat – Nuts and Milk Drink
Milk – 5 cups (8 ounce size)
Sugar – 1/4 cup according to ur taste
Cardamom/Elaichi powder – 1/4 tsp
Pistachio/Pista – 40, in number (I use samsclub pistachios without shells, I just wash in plain water to remove the salt)
Almonds – 20, in number (I use samsclub whole almonds)
Saffron – 1 pinch
Fennel/Saunf powder – 1 tsp (You can get this in indian stores)
1. Add almonds in a bowl and add water and microwave for 2-3 minutes. Rub off the almonds skins.
2. Grind the peeled almonds and pistachios to a fine powder in coffee grinder. Take this powder in bowl and add some milk to make a paste.
3. Boil the milk on a medium flame. Also add elaichi powder with sugar to milk and stir for a while. Add the nut paste and saunf powder when milk is ready to be boiled. Stir milk a little. The saunf powder makes the milk taste less sweet, so add sugar now according to your taste. Also add pinch of saffron to boiling milk. Let the milk cool down. Serve cold and store the remaining in refrigerator.
The technique to infuse ‘Oodh ka Dhua’ into milk is as follows:
Place burning oodh onto a small aluminium foil, and invert a large vessel over it so that the vessel collects all the smoke from the burning oodh. In a few minutes, quickly turn the vessel and cover it with a lid. The vessel has all the aromatic smoke from the oodh. Now pour the milk into the vessel and close the lid. Gently swirl and serve.
Recipe and picture belongs to Rizruby