← Nouns Cooking · Indian

Ingredients

• 1 l whole milk
• 60 g Sugar
• 1 tbsp almond gum (badam pisin), soaked in 500 ml water overnight
• 4 tbsp nannari (sarsaparilla) syrup
• 400 ml cold whole milk
• 4 scoops of vanilla ice cream

Method

1. Bring the litre of milk to the boil in a wide, heavy pan, then simmer on low heat for 35–40 min, stirring and scraping the sides often, until reduced by about half and pale caramel in colour.
2. Stir in the sugar for 2 min until dissolved. Cool, then chill until very cold.
3. By now the almond gum will have swollen into a soft, clear jelly. Drain off any extra water.
4. In each tall glass, add a tablespoon of nannari syrup and 2 tbsp almond gum jelly.
5. Pour in the chilled reduced milk and top up with cold milk. Finish with a scoop of ice cream and serve with a spoon.

Tips

• Almond gum and nannari syrup are sold in Indian shops; if you can’t find them, use soaked basil seeds (sabja) and rose syrup.
• Make the reduced milk a day ahead so it’s properly cold.

Sources

Written in our own words after cross-checking these recipes:

Sharmis Passions Yummy Tummy Aarthi