Vegan Rose Milk

-
Vegan Rose Milk - Many people love rose milk. The most healthy version that you may enjoy without compromising your health is this one. Now that summer is here, we frequently prefer to indulge in cold beverages to stay hydrated. Making this Vegan Rose Milk is incredibly simple and quick.
Ingredients-
- 2 beetroot
- 1cup freshly grated coconut
- 2 spoons soaked chia seeds
- Rose essence 4-5 drops
- jaggery powder 1/2 cup
- few dried rose petals 

Method:

1. Cut the beetroot into small cubes. 

2. Take a mixer jar add chopped beetroot, grated coconut, 1 cup water and blend for a couple of minutes or till the beetroot and coconut is grounded well. 

3. Pour the mixture in a bowl that is lined with a thin muslin or you can use a strainer too. 

4. Now squeeze the juice from the mixture. 

5. Put the pulp back into the mixer jar once again and grind it for about a couple of minutes by adding one cup of water. 

6. Squeeze the mixture once more to extract the juice, then discard the pulp. With this process, you will obtain juice that has a lovely pink colour.

7. Next, add the soaked chia seeds, jaggery powder, and rose essence. Mix well until the jaggery powder is completely dissolved.

8. Garnish it with dried rose petals.

9. Place it in the refrigerator for one to two hours. Serve this hydrating, power packed nutritious drink chilled.

Do try this healthy recipe & share it with your friends & family..

Comments

Post a Comment

Popular posts from this blog

Peanut Cocoa Butter

-
Image
Peanut Cocoa Butter - A protein rich recipe with loads of minerals that are essential for our body. Ingredients -  1 and 1/2 cup roasted,peeled peanuts 1 cup jaggery powder 2 spoon cocoa powder 2 spoon melted ghee Method-  1. Take a mixer jar add the roasted peanuts and cocoa powder and grind it into a fine powder. 2. Add 2 spoon melted ghee and grind it until you get thick shiny smooth paste like texture.  3. Next add jaggery powder little by little and blend the mixture.  (Add the jaggery powder in 2-3 batches) 4. Transfer the peanut cocoa butter into a glass jar and store it in refrigerator. (This can be stored and used for about 2 weeks) Note: you can enjoy this peanut cocoa butter along with roti, toasted bread and waffles. It can be taken with fruits like apple, banana and strawberry.  Also it can be topped over ice-cream, cold coffee, cup cakes, cookies and pancakes.
Read more

Kesar Milk Masala Powder

-
Image
Kesar Milk Masala - Kesar Milk Masala is a blend of nuts & spices to make your milk intake a wholesome intake. This Kesar Milk Masala is one of the traditional powder mix that were available in every Indian houses earlier. Many a times we spend a lot of money buying the artificial drink mixes to enhance the taste of the milk. Putting in a little effort to make such mixes at home will save you a lot of money & also they are extremely healthy with no artificial ingredients. Ingredients - 1/4 cup almonds - 1/4 cup cashew nuts - 1/4 cup pistachios - 1/4 cup walnuts - 1/4 cup oats - 2 spoon poppy seeds - 2 spoon flax seeds - 10 black pepper corns - 4 clove - 10 saffron strands - 1/2 spoon fennel seeds - 1/4 spoon fenugreek seeds - 1 spoon dry ginger powder - 1/4 spoon nutmeg powder - 1/4 spoon turmeric powder Method : Dry roast the following ingredients for 2 minutes one by one separately and transfer it to a plate: (Oats, Almonds, Cashew nuts, Pistachios, flax seeds, Walnuts)  2.
Read more

Foxtail Millet Kheer

-
Image
Foxtail Millet Kheer - Kheer is a traditional Indian dessert that can be prepared in a number of ways. I am sharing one such kheer recipe made using healthiest ingredient i e. Foxtail Millet. Millets are actually a very good source & a better replacement for rice & wheat. Foxtail Millet is rich in dietary fibre & helps to combat various health ailments. Ingredients - 1/4th cup foxtail millet - 3 spoon sago seeds (sabudana)  - 1 litre milk - 2 spoon ghee - 5 almonds, cashew nuts and walnuts each - a handful of raisins - 10-12 saffron strands - 1 cup jaggery powder Method: 1. Dry roast the foxtail millet and sago seeds for about 3-4 mins on medium flame and then transfer it to a bowl and rinse it with water. Soak the millets and sago seeds for about 1 hour.  2. Take a pan add ¼th cup water, add jaggery powder and cook till you get thick and sticky syrup like consistency. Allow it to cool completely.  3. Take 3-4 spoons of warm milk and soak the saffron strands for about 15 m
Read more