Icy Milky Falooda

It is not adequate for a falooda to just be sweet, a good falooda is one with a fine scoop of flavored ice cream, crunchy almond flakes, and flavored milk pep up together with jelly textured basil seeds and vermicelli, need I say more? In a true expression of the word, this healthy drink is really a quintessence of exuberance worthy taste in summers and the way it carries all the flavors in one big glass. While flashing down the memory lane Haji Ali fruit center strikes back all the happy hours spent with my gorgeous family, when dada used to take us along for a healthy heavy snacking, I have frequented in the days when I lived in Mumbai. The Haji Ali fruit center has stood up for really good eateries and mainly the custard apple (sitaphal) milkshake. What distracted me was the tempting list of fruit juices, I recall the flavorful Schezwan club grill sandwich was best and my brother’s special butterscotch falooda, his simplest pleasure of life.

In the mood of falooda, I settled on making this yummy milky dessert at home, with delightful memories to fulfill the strong perfection with rose syrup and jelly textured cooling effects. This dessert has always worked out great for me by allowing me to quickly refrigerate rose milk and vermicili in the morning for the instant evening preparations. I always serve this glass of drink with a light dinner to hit the spot by serving the right amount of kick.

Rose Falooda With Ice Cream

Preparation Time: 30 minutes

Cooking Time: 15 minutes

Total Time: 45 minutes

Serves: 2 glasses

Ingredients:

1 pack of pistachio ice cream, you can also try vanilla, strawberry or mango flavored ice cream as per your preference.

1 cup full fat milk

3-4 tablespoons basil seeds, if unavailable, you can use Chia seeds

½ cup rose syrup, I have used Roohafza syrup

1 cup falooda noodles or vermicelli

½ cup jelly (click now for jelly recipe), I have used strawberry jelly.
1 cup chopped pineapple, I have used the tin one's.

Method:

• Firstly, soak basil seeds in water prior 1 hour of making falooda, as soon as they bloom simply drain the water and leave it aside.
• Secondly, bring milk to boil and simmer until it reduces in quantity and becomes creamy in consistency, bring it to the room temperature and add 2 tablespoons of rose syrup and mix, refrigerate.
• Prepare falooda noodles as per the packet instructions, rinse the cooked noodles and leave aside to cool, along with cool down the empty serving glasses half an hour before.
• Prepare strawberry jelly (click here for its recipe) and slice it into cube shape.
• In a glass, add 2 tablespoons of rose syrup, gently make the addition more or less as rose syrup adds sweetness in your drink, add 1 tablespoon of basil seeds, 1 tablespoon of cooked noodles and 1 tablespoon of jelly cubes, pour in chilled rose milk till 3/4^th of the glass.
• Gently scoop pistachio flavored ice cream on the top continuing with the addition of sliced almonds, cubed jellies and pineapple cubes, you can add mango pieces or cherries too. Serve immediately for fresh scoop of ice cream and yummy drink! Enjoy!

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Virgin Pina Colada

The first working day of February asked for comfort, I can’t get over with the patch of morning blues, these are the days when I behest to pamper myself. What can be easier on the eye than a rousing and inviting fruit mocktail, I love the charm of pastel and soft hued shades, which is why this mocktail tries to enthrall my attention urging me to make it again and again. The refreshing flavor of pineapple coalesces quickly with the mild and sweet taste of coconut butter. As it's saccharine with a pronounced pineapple flavor, you can add milk cream to balance the sweetness, there is a fragrance of strained pineapple and coconut cream, because who doesn’t love a little luxury?

Itsy bitsy goodies in a form of breakfast have always pushed me to rise up early during my sluggish and dull days, Hashim would happily make pina colada and I would be busy plating slices of avocados, sourdough and scrambled egg, perfect kick start of our day. As it is said, happy life comes from happy tummy! And we love to dig our forks into an amazing piece of nature! Pina colada has been a staple drink of Spain and has always given its frequent appearance at tiki lounges, but now this yummilicious drink is giving a regular visit especially when we don’t have a time for breakfast! As pineapples are rich in enzymes, which is great for the digestive system as well as it is the best source of vitamin C, knowing the facts we love to sip this drink more often.

Vegan Pina Colada

Preparation Time: 10 minutes

Serves: 3 persons

Ingredients:

1 cup pineapple juice

½ cup pineapple slices, I have used the canned one’s

2-3 tablespoons coconut cream

1 tablespoon milk cream

Sugar as required

Crushed Ice as required

Method:

• In a blender, add 3 tablespoons coconut cream and 1 tablespoon milk cream, blend until smooth.
• Now add white rum to the blender, but I always make virgin pina colada by skipping this step. You can also add vanilla ice cream for a twist in flavor.
• Add ½ cup pineapple slices, 1 cup pineapple juice, and sugar in a blender. Blend it well so that pina colada turns into a smooth, soft & creamy mocktail drink.
• Adjust the consistency and taste by adding milk cream and pineapple slices. Before pouring the drink decorate the rim of the glass by simply rotating the rim of your glass in sugar syrup or honey until the rim is evenly wetted, later press the rim gently in the plate of fresh coconut flakes, Easy!
• Pour it into a glass, sprinkle coconut flakes and garnish this delicious drink with crushed ice, pineapple or strawberry slices.

Who said Pina colada cannot be a non-alcoholic drink? Leave the rum out if you’re making this for the little ones as the points remain the same with or without. The main ingredient for making pina colada mocktail is coconut milk or cream. If you prefer non-alcoholic drinks, then this one is definitely must try for you. Whisk yourself away to a balmy tropical island for a few heavenly moments.

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Healthy Sapodilla/Chikoo Milkshake

Well, today I just checked my fruit basket and I found these cute little fruits lying besides a bunch of mangoes. I brought them from a fruit market few days back and I forgot to use them while making fruit custard. Maybe that is why these little chikoo's got overly ripe and soft! But as they are too sweet and soft, I'm stopping myself from throwing them away. So today I am out with this chikoo shake recipe. Before making this shake do make sure that the chikoo's that you're using are sweet in taste and they have not turned sour or bad otherwise your hard work can be a total waste of time.

My husband hates simple chikoo milkshake so he adds chopped mixed fruits with lots of milk cream! I love the marriage of a scoop of chocolate ice-cream with this particular shake and this yummy idea, is a treat for my husband. I always understand his mood and I try to make him happy with different types of milkshakes. And this one was truly a win-win situation to change his not-so good mood! 

This shake tasted so good when served chilled in breakfast and therefore voracious appetites would most certainly mean that the chikoo milkshake was guzzled down within minutes. I also love to sit out on the veranda, preferring a good music playing around the background with a glass of chilled chikoo milkshake and a bowl chocolate chip cookies! Simply Perfect!

Let's start blending!

Healthy Sapodilla/ Chikoo Milkshake

Preparation Time: 10 minutes

Serves: 2 persons

Ingredients for Chikoo Milkshake
4-5 unseeded and chopped Chikoo
1/2 cup milk
1/2 cup ice cubes
Sugar or honey as needed

Method:

• With the help of a knife, roughly chop the chikoo into pieces and remove its seeds. If chikoo's are not overly ripe than simply peel the skin of chikoo with the help of a peeler.
• In a blender, add 5 unseeded, peeled and chopped ripe chikoo and blend it with 1/2 cup milk and 1 teaspoon of sugar.
• Blend well into a smooth paste. Note that chikoo's are already sweet when turned ripe, so initially always add the least amount of sugar. Later you can adjust the sweetness and thickness of chikoo milkshake.
• If you're doing it for your kids then try adding chocolate syrup or chopped mixed fruits or ice-cream as a fun element for them.

I hope you too enjoy drinking this healthy and not so difficult drink at home! Enjoy hoggerz! 

Yummy Mango Milkshake Recipe

My family waits every year for this yellowish pulpy fruit. Mangoes are considered as the king of fruits and yes! It's truly a fruit that wins my family heart either ripe or unripe!. In our Gujarati culture, we try to prepare different types of delicious and freezer friendly ranges from the pickle, side-dish to juices. Mama always makes a sweet and spicy version of the pickle every year so that we can enjoy eating vegetables with pickles during rains. I remember, whenever she used to make pickles and moramba out of raw mangoes, my sister used to grab few pieces of chopped and grated raw mangoes and she enjoyed eating them by just sprinkling gentle amount of salt and chili powder. Believe me, every bite of raw mango will turn hot summers into a fun day. 

I usually prefer eating mangoes where nobody is around but just me. I never peel and chop mangoes, all I do is give a gentle squeeze on each side of mangoes and make a small hole on the top notch of it and enjoy sucking the soft and yummy pulp. Mangoes brings my childhood days back! I always end up spoiling my clothes, fingers and sometimes face with its pulp. 

We have an old Indian tradition of gifting mangoes to our relatives and neighbors as the mango season is considered as a festival in our culture. It feels great when we also receive lots of Alphonso mangoes from my nanny's farm. Now a days, I'm busy freezing mango pulps in plastic bottles so that I can enjoy them later while they are not available in markets. 

My personal favorite mango recipe is mango milkshake. It is easy to make, healthy because of the addition of milk and cream and importantly tummy filling for people like me who could eat a horse!

Today, I will be sharing with you my husband's recipe where you do not have to struggle for lots of ingredients. Keep it simple and enjoy this milkshake every morning so that you stay energetic throughout your busy working day.

Mango Milkshake

Preparation Time: 10 minutes

Serves: 2 persons

Ingredients:

3 fresh ripe Mangoes

1 cup full cream milk

3-4 tablespoons of cream

1 tablespoon of honey

Few ice cubes 

Method:

• Peel the skin of mangoes with the help of a knife or peeler and cut them into cubes. I have used Alphonso mangoes, you can use any type of ripe mangoes available.
• In a juicer, add chopped mango pieces, 1 cup full cream milk, 3 tablespoons of cream. Add little water if needed. Blend until the consistency turns smooth and thick.

• Add 1 tablespoon of honey and a few ice cubes and blend well. Adjust the sweetness as desired. We always prefer using honey as a sweetener as it is considered healthier than sugar.
• Pour immediately into the serving glass, and serve chilled. You can also garnish with a scoop of vanilla or mango flavored ice-cream. 

I usually add tutti frutti and chopped dry fruits whenever I make it for my nephews as they are too fussy for fruits and milk. This can be the best way of hiding all the nutrition in one glass!

Try this recipe and do comment!