Ingredients:
1 tbsp oil
1/2 kg panner, cubed
Grind into paste:
1 cup chopped coriander leaves
2-3 green chillies, chopped
1/2 tsp ginger paste
2 tbsp lemon juice
Rock salt as per taste
1/4 tsp pepper powder
Method
- Soak sugar in 1/2 litre of the water used. Keep aside.
- Wash clean all other dry ingredients, except cardamom if using powder.
- Soak in 2 cups of remaining water. Keep aside.
- Allow all soaked items to stand for at least 2 hours.
- Grind all soaked ingredients to a very fine paste. (not sugar)
- Use a stone grinder (manual or electric) if possible.
- When the paste is very fine, mix remaining water.
- Place a strong muslin strainer over a large deep vessel.
- Or tie a strong muslin cloth over rim of vessel and use to strain.
- Press through muslin with back of palms, extracting the liquid into vessel.
- Add remaining water, a little at a time to extract more.
- Pour back some of the extract and press, repress.
- Repeat this process till the residue becomes dry and husklike.
- Add milk, sugar and rosewater to the extracted liquid.
- If using cardamom powder mix it in with the milk.
- Mix well. Chill for a hour of two before serving.
Making time: 45 minutes
Makes: 8 glasses (approx.)
Shelflife: Refrigerated 35-40 hours
Mahashivratri Index
