MILKROSE SHERBET

MILK ROSE SHERBET

This is a refreshing drink. I remember enjoying this milk immensely at weddings on the day of Nikah. This sherbet used to be distributed to guests and I'd remain clamouring for a second glass and if possible third!!! 

Sometimes the milk is not boiled, but used as it is. The taste differs greatly from when the milk is boiled and reduced. Here is how to prepare it. 

INGREDIENTS

2 litres or 2 Pints Wholemilk

5 Tbsp Sugar  (More or less - to be adjusted to your taste)

1 tsp coarsely crushed cardamom seeds

A little amount of coarsely crushed (or chopped) almonds and pistachio

4 to 5 Tbsp of Rose Syrup

METHOD

Pour the milk in a heavy based pan along with the cardamom. Let it come to the boil on high heat and then lower the heat and let the milk simmer for at least 10 to 15 minutes. Its best to stir from time to time to make sure milk does not scorch. Add the sugar just before taking it off the heat.  Let it cool before adding the rose syrup. Place in refrigerator to chill. Pour it through a strainer to separate the particles of cardamom. Add some crushed nuts just before serving. To keep the sweetness in check, reduce or add rose syrup accordingly.

NOTE: If nuts have been finely crushed, they will stay afloat and if coarsely crushed they will sink to the bottom.

In case of non availability of rose syrup, you can substitute it with a few drops of rose essence and a few drops of red liquid food colour. 

VARIATIONS: Add a few strands of saffron while boiling the milk. Cardamom can be left out or added along with saffron. Rose syrup will not be required in this variation. Honey can be used to sweeten the milk instead of sugar.