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Curds & Creams Fruit & Squash


Crunchy Almond Milkshake

Almonds 1 oz.
Milk, 2 cups
Sugar 1/3 cup
Cashewnuts 1/4 cup
Cream or vanilla ice cream, cup
Water 1 cup
A few drops of rose and almond essence

For caramelised almonds:
Chopped almonds 1/4 cup
Sugar 1/4 cup

Soak the almonds and cashewnuts in water for some time. Peel the almonds and grind along with cashew to a smooth paste. Add the milk, water and sugar. Put in a blender and beat till frothy. Add the cream or ice cream and both the essences. Mix once more and pour in tall glasses and garnish with crushed caramelised almonds. Served chilled. To make caramelised almonds, add one tablespoon of water to the sugar and boil till light brown. Add the chopped almonds. Stir and remove from fire. Pour into a greased plate. When cool, crush and sprinkle onto beverages, desserts, etc. Serves 6.

Fig and Honey Milkshake

Figs 3-1/2 ozs. (100 g)
Milk 4 cups
Sugar 1/4 cup
Honey 3 tablespoons
Cream 1 cup
A few drops of rose essence

Soak the figs in one cup of water for four or five hours. Grind in a mixer till smooth. Add the milk, sugar and honey. Beat till frothy Add the cream and essence. Beat again. Serve ice cold. Serves 6.

Mango Milkshake

Squeezed mangoes or mango pulp (1/4 of total quantity desired)
Milk, whole (1/2 of total quantity desired)
Vanilla ice cream or unflavored frozen yogurt (1/4 of total quantity desired)
Cardamom, ground, to taste

Blend all ingredients to a frothy mix. Serve cold, with or without ice.

Mango Tornado

2 ripe Mangos, Finely chopped
7 Tbsp Sugar
Cup Water
2 Cups Milk
1 Cup Vanilla Ice cream
Cup unbeaten Double Cream or Heavy Cream
1 Tbsp Carob Powder
Crushed Ice

In a blender, blend mangoes, sugar, 1/2 cup wWater and set aside. In a small pan, mix decaf coffee, cocoa powder, 2 Tbsp water. Heat on medium for 5-10 seconds and stir continuously. Add this mixture to the blended mango, along with ice cream, milk and cream. Blend again till frothy. Serve chilled with crushed ice.

Tender Coconut Milk Shake

Tender coconut water 2 cups
Sugar 1/3 cup
Flesh of 2 tender coconuts, grated (2 cups)
A few drops of rose essence

Chop the soft flesh of the coconut. Crush and extract cup of thick milk. Put the chopped flesh in the mixer. Add half the coconut water, and grind till smooth. Add the remaining water and sugar. Blend well. Add coconut milk and essence. Mix once again. Serve chill with crushed ice.