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- Puffed Rice / Murmure - 4 cups
- Pepper Powder - 1/2 tsp.
- Sambar Powder / Chilly powder - 1/2 tsp.
- Turmeric - 1/4th tsp.
- Groundnuts - 1/2 cup
- Garlic - 5 pods ( with outer cover)
- Curry leaves - 3 springs
- Salt - as needed
- Oil - 2 tsp.
Method:
- Crush the garlic pods roughly keeping it aside. Combine salt, pepper powder, sambar/chilly powder and turmeric in a bowl.
- Heat the oil in a wide pan and add groundnuts. Roast them for around 3 minutes under low to medium flame.
- Add curry leaves and crushed garlic and immediately switch off the flame. Take the pan out of the heat.
- Now add the combined dry powder kept in the bowl and mix it gently. And immediately add the puffed rice too to it and give it a gentle stir. The heat of the oil is enough to coat the puffed rice with the spice
Ingredients :
- For rose syrup
- Organic pink rose petals - 2 cups, packed (desi variety)
- Water - 6 cups
- Sugar - 4 cups
- Rose water - 1 tsp
- Beetroot juice - 2 tbsps OR few drops edible red color
- For rose milk
- Chilled milk - 1 cup
- Almond paste - 1 tbsp, optional
- Fresh cream - 2 tbsp, optional
Method :
- Wash the organic pink rose petals and soak them in 6 cups of
water overnight or for 6-8 hours. Next day morning, add rose water,
beetroot juice or few drops of red color and simmer for 5 mts.
- Add sugar and allow the sugar to dissolve on low flame.
Increase flame and bring to a boil. Reduce flame and simmer till the
syrup thickens to one string consistency, approx 15 mts.
- Cool completely and strain the liquid and store in a clean glass jar or bottle and refrigerate. Use as and when required.
- To make Rose milk, boil milk, bring to room temperature and
place in freezer till it slightly crystallizes. At the time of serving
rose milk, remove the milk from the freezer and place in a blender.
- Add 3 tbsps rose syrup, almond paste or half and half or cream and blend well. Pour into a tall glass and serve.
