Gulabi Joshanda

Serves  4 pax. Preparation time 20 mints.

•4 cups milk (use skimmed milk, if you want to reduce fat content)
•250 gms  sugar or artificial sweetener to taste
•1 tbs. almonds, blanched and peeled (you can use ready blanched ones)
•1 tbs. pistachios, blanched and peeled
•1/2 tsp. green cardamom or ellaichi powder
•1/2 tsp. rose water
•A few fresh rose petals, These are wild rose petals, insecticide free./ if unavailable then it can be substituted with rose  syrup
•Few ice cubes
•150  gms  rabdi ( ready-made )


•Boil the rose petals  in 500 ml water on a slow flame  to extract  the natural color and essence of fresh natural rose flower .sieve out all the blanched rose petals.
•Add sugar to this rose blended water and make a home made rose syrup and refrigerate to cool .
•Place remaining  all ingredients, except ice, in a blender and grind until smooth. It takes only a few seconds.
•Add  the dry fruits paste to the milk , sweeten and flavour it with the stewed rose syrup .
•Place a couple of ice-cubes in each glass and pour over the milk shake.
•Garnish with a few rose petals in each glass
•traditionally this fantastic rejuvenating drink should be pored in an earthenware pot/ glass and set overnight  to impart the classy porous taste.
•Serve cold garnished with a heart shaped rose  and flakes of almonds to give the crunch of a taste, laced with the creamy rabdi .
•It can be made in advance and kept in the fridge. Don’t add ice and rose petal garnish until just before serving.

(Courtesy : Executive chef Aman Tandon at ThePrideHotels Ahmedabad )

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