|
|
 |
Sherbet
Popularly called falluda, is a rose-flavored milk that is very refreshing to the thirsty tongue. |
|
| |
| Ingredients |
| For rose syrup: |
| 1. |
3 ½ kg sugar |
| 2. |
1 ½ L water |
| 3. |
2 limes |
| 4. |
Rose essence to taste |
| 5. |
Red food colouring |
|
| For sherbet: |
| 1. |
1 glass chilled milk |
| 2. |
Rose syrup to taste |
| 3. |
Poppy seeds |
| 4. |
Water |
|
| Method |
| Rose syrup: |
| 1. |
Bring water and sugar to boiling point. When boiling,
add lime. |
| 2. |
Remove from fire when syrup is thick. |
| 3. |
Leave to cool. Add rose essence and coloring. |
|
| Note: |
| This can
be kept for a couple of months in a cool, dry place. |
| |
| Sherbet: |
| 1. |
Soak poppy seeds in a jar of water overnight. |
| 2. |
Add about ¼ glass rose essence (varies according to preference
of taste) to chilled milk and mix well. |
| 3. |
Strain the poppy seeds and add on top. |
| |
|
|
 Chef’s
tip: |
You may add
tiny cubed red and green jelly for a festive look and complete
it with a scoop of vanilla ice cream.
|
|
|
Ramadan Festive Food