Cardamom shake Recipe


Milk (Dhoodh) :- 3 cup

Water :-  1 cup

White poppy seeds (Khuskhus)  :- 3 tbsp

Minced cashew nuts or almonds:-  2 tbsp

Fried Coconut (Nariyal) :-  3 tbsp

Sugar (Cheeni) :- as required

Cardamom freshly grounded (Elaichi) :-   ½ tsp

Method of Preparation:

1)    Take the poppy seeds, put it into a frying pan and dry roast them on it for close to 5 mns.

2)    Take the roasted poppy seeds, almonds or cashews, water and coconut and make a mixture of this in a blender. It should reduce to a very fine puree.

3)    Then to this add two cups of milk, on low heat process it for close to 15 mns

4)    Take the mixture and filter it

5)    Remove all possible liquid from it. To this add milk and the cardamom seeds.

6)    Bring it to boil on a moderate flame.

7)    Now on low heat, simmer it for close to 2 mns

8)    To this add sugar

9)    Take two pans, and keep pouring the milk from one to another, till it appears frothy.

10) Now serve it in very warm cups.


Chandrakala Recipe

Maida (refined flour)- 1 cup
Rava (semolina)- 1/4 cup
Ghee – 1/4 cup
Milk – for making the dough
Mava – 50 gms
Powdered sugar – 2 tblsp
Almonds – pistachios -chashew (sliced)- 1/4 cup
Elaichi (powdered cardamom)- 1/2 tsp
Sugar – 1/3 cup
Kesar (saffron strands)- a few
Kesari colour (saffron colour) -a little
For the garnish :
Silver varq
Almonds & pistachios
How to make Chandrakla :
  • Make a soft dough of maida, rava, ghee and milk.
  • Keep it aside for 10 minutes.
  • Sieve mava and roast it for 3-4 minutes in a kadai.
  • Cool it.
  • Add powdered sugar, cardamom, almonds, pistachios, cashews and mix well.
  • Make 15 round pieces of it.
  • Divide the firstly prepared dough into 30 portions and roll them out into small puris.
  • Stuff one piece of mava preparation between two such puris.
  • Seal the edges by pressing them lightly and make any design at the edges.
  • Fry these pieces in hot ghee till crisp and light brown in colour.
  • Set them aside to cool.
  • Make a sugar syrup of one-string consistency with one-fourth cup of water simultaneously adding the kesar and kesari colour.


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