Cardamom Shake - India
Fresh ground cardamom is best, it has a lovely subtle flavor that is lost when you buy it already ground.
I'm going to have to look for white poppy seeds as I know my sis is going to want to try this recipe on her next visit. Can't wait!
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- 3 c
- milk (doodh)
- 1 c
- 3 Tbsp
- white poppy seeds (safed khuskhus)
- 2 Tbsp
- cashews, minced, raw (or almonds, badam)
- 3 Tbsp
- coconut, shredded, fried (nariyal)
- 1/3 c
- sugar (cheeni, or as much as desired)
- 1/2 tsp
- cardamom seed, green, freshly ground (elaichi)
1Place the poppy seeds in a frying pan over a moderately low heat and dry-roast, turning often, for about 5 minutes.
2Combine the poppy seeds , cashews or almonds , coconut and water in a blender or food processor fitted with the metal blade and process for 2-3 minutes or until the nuts are reduced to a fine puree.
3Add 2 cups of milk and process on low speed for 15 seconds.
4Pour the mixture through a strainer over a pan.
5Press out as much as liquid as possible, then add the remaining milk and cardamom seeds.
6Stirring constantly bring to boil over moderately high heat.
7Reduce the heat to low and simmer for 2 minutes, then add the sugar.
8Pour the milk back and forth from one pan to another until it is frothy.
9Serve immediately in warmed cups.