Tag Archives: summer

Kesari Angoori Rasmalai

***Picture Heavy Post***

Kesari Angoori Rasmalai
Kesari Angoori Rasmalai


Look at the gorgeous Golden yellow color
Look at the gorgeous Golden yellow color

Hi Friends,

As I had announced on November 30 regarding my participation in the Food Advent Calendar Event 2017, today I am back with my chosen recipe on my assigned date :). When I got this opportunity for Advent Calendar & I had to choose a spice which I would be using – I immediately chose Saffron aka Kesar & the cuisine as desserts because I love trying different desserts at home.




Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. The vivid crimson stigmas and styles, called threads, are collected and dried to be used mainly as a seasoning and coloring agent in food. Saffron has a long history of use in traditional medicine. Saffron has also been used as a fabric dye, particularly in China and India, and in perfumery. It is used for religious purposes in India. As a spice, Saffron is the most expensive spice in the world. A pinch of the spice can be added to soups, stews, risotto and rice dishes, as well as to any tomato-based sauce. Saffron is considered an especially good addition to seafood dishes, such as paella and bouillabaisse. Saffron is used in dishes ranging from the jeweled rice and khoresh of Iran, the Milanese risotto of Italy, the paella of Spain, the bouillabaisse of France, to the biryani with various meat accompaniments in South Asia. One of the most esteemed uses for saffron is in the preparation of the Golden Ham, a precious dry-cured ham made with saffron from San Gimignano.



Saffron has a very unique, rich & delicate flavor and it is used extensively in Indian desserts. It lends a beautiful luminous yellow-orange color to the desserts specially the milk based desserts. Saffron is widely used in Persian, Indian, European, and Arab cuisines. I personally love to add saffron in my desserts because it makes even a simple dessert look gorgeous & festive.


For this Event, I chose one of my favorite Indian desserts – Angoori Rasmalai; and gave it a saffron-y taste and color. Soft and spongy small cottage cheese dumplings dunked in creamy saffron flavored thickened milk, garnished with dry fruit slivers and saffron strands is apt to be included in the Event. For this rasmalai, I used store bought small sized rasgullas instead of homemade ones. These are easily available at any sweets shop in Delhi. This is a super quick method to make homemade rasmalai & enjoy this delicious dessert in no time. This super simple hack procedure was shared on Facebook by a very dear friend and an amazing cook, Renu Kochhar Nagrath of Renu’s Kitchen Delights fame. I adapted her recipe & tweaked it a bit to make the rasmalai creamier & saffron-y in taste.


See the sponginess.. Yumm..!!
See the sponginess.. Yumm..!!


Do try this Angoori rasmalai; and for the recipe, you’ll need:



Preparation Time: 10 mins.

Cooking Time: 30 – 40 mins.

Passive Chilling Time: 6 – 8 hours

Serves: 4 people


  • 200 gms small sized rasgullas (I used market-bought, available at any sweet shop)
  • 1/2 litre full cream milk
  • 2-3 pieces of saffron/kesar barfi (I used market-bought, available at any sweet shop)
  • A good big pinch of saffron soaked in warm milk
  • ½ tsp Cardamom powder
  • A few slivers of almonds
  • A few unsalted pistachios, coarsely shopped


Preparation Method:

  1. Grate saffron barfi and keep aside. Boil milk in a heavy bottomed pan on medium to low flame for 10 mins.
  2. Once the milk boils, add the grated barfi in milk, mix well and boil further till it reduces to 2/3rd of its quantity. Leave the milk to cool a bit.
  3. When the milk is still warm but not hot, add all the small sized rasgullas in it and leave them covered for at least 10 minutes. During this time, the rasgullas will absorb the milk and become soft.
  4. After 10-15 mins, squeeze the rasgullas and transfer in the serving dish. This step is done to release all the extra sweetness out of them into the milk as we have not added any sugar in the milk.
  5. Do the taste test at this step to check the sweetness in the milk as per your preference. In case you want, you may add a bit of sugar as per your taste preference. I didn’t feel the need to add more sugar as the sugar from barfi & rasgullas were sufficient as per our preference.
  6. Now, add the saffron milk and cardamom powder in the sweetened milk and mix well. The color of the milk will turn golden yellow as soon as you add saffron milk.
  7. Finally, pour the milk into the serving dish in which we have kept the squeezed rasgullas and make sure they soak properly in the milk.
  8. Garnish with a few more saffron strands, almond slivers and chopped pistachios. Chill in the refrigerator for about 6 – 8 hours.
  9. Your perfect Angoori Rasmalai is ready to be served and enjoyed chilled.


Source of Information: https://en.wikipedia.org/wiki/Saffron




Thanks for reading..!!

Pineapple Upside Down Muffins


Hi Everyone,


Diwali is around the corner and festivities are on full swing in this part of of the world. I personally love this festive time as there are so many lights, sweets, delicacies, Diwali parties and brightness all around with just a little bit of cold nip in the air. Weather also favors us in the kitchen to cook all sorts of delicacies and sweets and carry on a few experiments in the kitchen.


As I stated in the previous post, I had shortlisted Pineapple Upside Down Cake to bake for my hubby’s birthday, but this time since I was making Banoffee pie, he had asked me not to bake any cake for him. But me being me, my mind was stuck on  these cute looking muffins, the recipe of which I had already shortlisted this recipe on Pinterest, so I was finding reasons to try baking these upside down muffins. The original recipe had been tried by a lot of people and they had given amazing reviews for the same along with the picture of their baked muffins and they looked so heavenly for me to try them asap.


And what better reason to try scrumptious desserts for this festive season. These cute and individual portion of Pineapple Upside Down Muffins are a perfect dessert option for your celebrations and Diwali parties. So, put on your baking cap and bake these yummy muffins with just a few ingredients at hand.


This recipe would yield around 8-9 normal sized muffins, but since I wanted to bake all the batter in one go, I made 6 muffins and 1 mini teddy bear shaped cake.



For the Cake Batter:

  • 2 eggs
  • 2/3 cup castor sugar
  • 4 tbsp pineapple juice
  • 1 tsp baking powder
  • 2/3 cup all-purpose flour
  • 1/4 tsp salt

For the Topping:

  • 1/4 cup butter
  • 2/3 cup brown sugar
  • 6 pineapple rings (whole or trimmed to fit into the muffin tin)
  • 6 cherries

Preparation Method:

  1. Preheat oven to 180 degrees Celsius.
  2. In a large mixing bowl, beat together eggs, sugar, and pineapple juice for 5 minutes
  3. In another small bowl, sieve together flour, salt, and baking powder.
  4. Fold dry ingredients into the wet ingredients with light hands and mix well till combined.
  5. In a small non-stick pan, melt together butter and brown sugar over low heat. Stir frequently until well combined.
  6. Grease the muffin tin and spoon brown sugar mixture evenly into the bottom of each section.
  7. Place a pineapple ring or pineapple tidbits into each section, pressing gently to fit. Then add a cherry to the center of each ring.
  8. Pour the cake batter into the muffin tin evenly and bake for 20-25 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes, then loosen with a butter knife along the edges.
  9. Place a piece of parchment paper or a cookie sheet on the counter, to catch any drips, and then invert the muffin tin onto a wire rack.
  10. Enjoy these delicious muffins.


Wishing all my readers a very Happy and a Prosperous Diwali..!!

Thanks for reading..!!

Banoffee Pie

Banoffee Pie..!!
Banoffee Pie..!!
Top View
Top View

Hi Everyone..!!

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I am back with a very special post dedicated to the most special person in my life – my hubby, Luv. It was his birthday yesterday & I had been waiting for this day to try something new and blog about the same on the blog. Every year, I bake a different cake for him for his birthday celebrations; so as a ritual, I had to decide on the cake I wanted to bake for him. After going through the various saved recipes & browsing Pinterest, I decided on to bake Pineapple Upside Down Cake for him and asked for his approval. He immediately replied saying that this time, he does not want a cake but a Banoffee Pie on his birthday.

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Luv is really fond of Banoffee Pie & had been after me for ages to make one for him, and I was too lazy to try it and always avoided making it. He knew I could not say ‘No’ to him and his wish would be my command on his birthday. So, I geared up to try my hands in unexplored waters & fulfill his wish to have the pie on his special day. After surfing through the various recipes on BetterButter, I picked this one recipe by Plaza Premium Lounge & moved on to gather all the ingredients & was all set to make this beautiful pie for the love of my life. Since I was trying this pie for the first time, I halved the measurements mentioned in the original recipe. On seeing the Banoffee Pie at midnight for his cake cutting celebrations, he was all smiles and that happiness and sense of fulfillment was priceless for me.

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To my surprise, the Banoffee Pie was polished off amongst 5 people only in minutes after being cut; and the smile on my hubby’s face after tasting it was priceless. Banoffee pie looked absolutely stunning and tasted even better as per my hubby’s and family’s feedback. Luckily, 1 slice was left for me to click a picture for a sliced piece of the pie to put up on the blog.

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For making this pie, you’ll need:


For the base:

  • Butter – 50 gms, melted
  • Digestive Biscuits – 125 gms

For the caramel:

  • Butter – 50 gms
  • Brown Sugar – 50 gms
  • Condensed Milk – 200 gms

For assembling:

  • Bananas – 2 small
  • Whipping Cream – 100 ml (I used Silvermark Non-Dairy Whipping Cream)
  • Grated Chocolate for garnish – I used Toblerone Dark Chocolates for a mild bitterness to cut through the sweetness, you can use any.


  1. Crush the biscuits in a food processor and add melted butter in them and mix well.
  2. In a greased loose-bottomed cake tin or a pie mould, spoon the buttered crumbs into the base and about halfway up the sides of the tin to make a pie shell. Chill for 10 minutes.
  3. Melt the butter and brown sugar in a non-stick sauce pan on low heat, stirring continuously. Add the condensed milk and bring to a rapid boil for a minute for a thick golden caramel.
  4. Pour the caramel evenly over the base and chill for about 1 hour, until firm.
  5. After 1 hour, remove the sides of the cake tin, lift the pie from the tin carefully and place on a serving plate.
  6. Slice the bananas thinly and put them onto the caramel layer of the pie.
  7. Whip the cream till stiff peaks and spread the cream over the banana layer of the pie.
  8. Garnish with grated chocolate and serve it chilled.
  9. Keep the pie out of the fridge for just a few minutes before serving to get perfect slices.

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Thanks for reading…!!!


Strawberry & Watermelon Lemonade

Hi Everyone,

Refreshing Summer Drink - Strawberry & Watermelon Lemonade
Refreshing Summer Drink – Strawberry & Watermelon Lemonade

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Continuing with my series of summer friendly recipes, I am bringing you an eye catching & refreshing lemonade recipe. This lemonade drink has a really vibrant color and unique sweet tangy flavor. I made this “Strawberry & Watermelon Lemonade” using my last batch of strawberries for the season. I had seen this video recipe for watermelon lemonade by Smita Rawat of HappyTummy2HappyHeart with Smita fame, and had that in mind to try it for my hubby.

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One fine evening, when he returned home from office, I had all the required ingredients at hand plus the strawberries which I had bought the same afternoon. So, I tried this lemonade and it turned out to be very refreshing & made with all natural ingredients. This juice is a healthy option too than to have store bought sugar-laden juices to quench your thirst in this scorching heat. For the recipe, you’ll need:

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  • Watermelon – 10-12 small pieces
  • Strawberries – 5-6
  • Juice of 1 lemon
  • Sugar to taste
  • Salt/Juice Masala/Chaat Masala to taste
  • Chilled water/club soda – 1 glass
  • Few mint leaves chopped
  • Ice cubes


  1. Deseed the watermelon pieces and blend watermelon & strawberries in a blender.
  2. Sieve the mixture to get the fresh watermelon strawberry juice concentrate.
  3. Dilute this concentrate with chilled water/soda as per your preference.
  4. Add lemon juice, mint leaves, salt, chaat masala & sugar to taste and stir well.
  5. Add the lemonade in a glass and top with ice cubes.
  6. Garnish with a lemon wedge and serve chilled.
Refreshing Strawberry & Watermelon Lemonade
Refreshing Strawberry & Watermelon Lemonade

Thanks for reading..!!

Mango Semolina Cake

Hi Everyone,

Eggless Mango Semolina Cake
Eggless Mango Semolina Cake

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As you all know, I promised to share summer recipes over the coming few weeks, so today I am bringing you a recipe using the “King of Fruits” – Mango!!


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Mango can be used in variety of recipes like Mango yoghurt, Mango gelato, Mango phirni, Mango ice cream and many more. But today, I am sharing a unique cake recipe using Mango – “Mango Semolina Cake”. This cake is extremely soft & moist and simply melts in your mouth. Moreover, this cake is healthier as compared to the other cakes as it is made of semolina aka sooji and uses very less oil. Since this cake does not have refined flour, it is very good for kids as well.

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The recipe for this cake is taken from a dear friend Kaveri Obhan’s blog, “Pretty Little Things”. This cake is one of her most tried recipes. She shared this recipe last year on the Chef at Large group on Facebook and received tremendous appreciation. A lot of people tried this cake, including myself and were super happy with the outcome. This year, as the mango season stepped in, I decided to bake this cake again and it was loved by all in the family.

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The cake is extremely easy to make and requires simple ingredients which are readily available in your kitchen at all times, so you should not wait for long to try this cake. Just follow the recipe to the T and you will not be disappointed with the outcome.

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For making this beautiful scrumptious eggless cake, you’ll need:

Preparation Time: 20 mins.
Baking Time: 35 – 40 mins.
Serves: 1 Loaf Cake

  • 1 cup of Semolina/Sooji
  • 1 cup Mango pulp
  • ¼ cup Neutral oil
  • ¾ cup Powdered Sugar
  • 1 teaspoon Baking powder
  • ½ tsp ground cardamom (optional)
  • ¼ cup chopped nuts of your choice for garnish (optional) (I used almonds & pistachios)
  1. Pre-heat the oven to 170 degrees Celsius.
  2. Mix the semolina with sugar, cardamom and baking powder.
  3. Next, add oil and mix well. Finally add the mango pulp and mix again. Let it sit for 15 – 20 minutes so that sooji absorbs the mango pulp and the batter gets little thick.
  4. Pour the batter in a greased cake tin and garnish with nuts of your choice.
  5. Place in the oven and bake for 30-35 minutes. Keep a close watch after 25 minutes, if it starts browning too quickly, lower the temperature a bit or switch off the top element of the cake.
  6. Check with a toothpick in the center of the cake to see if properly baked. If it comes out clean then remove immediately. If it is kept for a longer time, the cake will develop a crust on the top.
  7. Allow to cool completely and then cut and serve.

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  • The final color of your cake also depends on the quality of the mangoes used.
  • Ensure that the mango pulp is thick and not too watery, else you will need to keep the batter for a little longer till sooji absorbs the mango pulp and the batter gets little thick.
  • You can adjust the sugar in the cake depending upon the sweetness of the mangoes used.




Thanks for reading…!!

Plum Cooler

Refreshing Plum Cooler
Refreshing Plum Cooler
Serve it chilled..!!
Serve it chilled..!!

Hi friends,

Hope you all liked my previous post for Litchi Cooler and tried it at home. Today, I would again be sharing an another unique flavored drink – PLUM COOLER. I tried this out of curiosity when I had this batch of plums lying in my refrigerator for so long and no one was eating them as they had a little thick skin and were not that juicy unlike their usual characteristics.


I usually like to eat these juicy fruits as it is but when they turn out to be disaster to eat them raw, I think of ways to use them up in innovative ways. Hence, I had to experiment with these plums as well & come up with this concoction. The drink came out to be really yum with a unique sweet & tangy flavor.


For this recipe, I am not mentioning any specific measurements & quantities as all the ingredients need to be added as per your own taste & they totally depend on the actual natural sweetness & juiciness of the fruit itself.


Moving on to the recipe, you’ll need:


  • Plums
  • Sugar
  • Water
  • Black Salt
  • Ice cubes

Preparation Method:

  1. Wash and cut the plums into small cubes; and remove the seeds.
  2. Add some sugar and a little water to the chopped fruit and pressure cook it till 1-2 whistles.
  3. Let the mixture cool.
  4. Blend & strain the mixture and store the made concentrate in an air-tight bottle.
  5. To serve, put a little concentrate in a glass, add chilled water and a little sprinkle of black salt.
  6. Top it with ice cubes and serve chilled.


  • You can use Club Soda instead of water, in case you want a fizzy drink.
  • You can replace sugar with honey to make it more healthier.
  • You can add lemon juice as well to make it a plum lemonade.
  • You can add mint leaves for garnishing as well.


Thanks for reading..!!

Litchi Cooler

Refreshing Litchi Cooler Drink
Refreshing Litchi Cooler Drink


Hi Friends,

This post was long due since the last two months. Last month had been a little busy in terms of travelling & other personal commitments, hence the delay in posting.

As you all know, Summers are at their peak in New Delhi right now & temperatures are soaring high. Come summers and you don’t want to cook elaborate meals or eat much because of heat and feel like having something liquid and chilled all the time. So, this time I thought of doing a few posts for perfect summer dishes and would be sharing a few such recipes in the coming days. So, stay tuned to find some amazing recipes like Mango Semolina Cake, Watermelon Lemonade, Plum Cooler, Oreo Shake and so on.



Today, I am sharing a summer drink using this amazingly juicy seasonal fruit, Litchi. Litchis are very much in abundance these days & these juicy gems are good to eat as it is or you can make this yummy cooler drink from them.



For this recipe, I will not be sharing exact quantities as every ingredient can be adjusted as per your preference depending upon the juiciness and sweetness of the fruit and honestly, even I made the same without the exact measurements.


Moving on to the recipe, you’ll need:


  • Few Litchis (without seed)
  • Water
  • Sugar as needed
  • Ice cubes

Preparation Method:

  1. Blend all the ingredients in a blender. Sieve the drink.
  2. Add more ice cubes in a glass and pour the drink.
  3. Serve and enjoy it chilled.


  • You can use Club Soda instead of water, in case you want a fizzy drink.
  • You can replace sugar with honey to make it more healthier.
  • You can add lemon juice as well to make it a litchi lemonade.
  • You can add mint leaves for garnishing as well.
  • You may skip the sieving part in case you like your drink pulpy.


Thanks for reading..!!

Eggless Microwave Chocolate Cake

Eggless Microwave Chocolate Cake

CHOCOLATE – One word which takes me out of stress and depression and uplifts my mood instantly. Who doesn’t love chocolates?

I guess no one….!!

I like all the sweet things chocolatey and given a choice, I always opt for chocolate desserts ranging from chocos to shakes to chocolate biscuits to ice creams to cakes. I don’t have a major sweet tooth but I do crave for a chocolate cake every now and then. One slice of chocolate cake with a cup of tea or with a scoop of ice cream is an absolute bliss for me. But, sometimes you are too impatient to wait for an hour to get the fresh out-of-oven cake.

For those such days, today I am sharing a super easy and quick to make “Eggless Chocolate Cake in Microwave”. Yes…!! You heard it right..!! It’s eggless and made in microwave in just 10 minutes from start to end. No elaborate beating required, no fancy beaters or equipment required, just stir, whisk, mix and bake; and your super chocolatey and super yummy cake is ready.


I had seen a video from Bakers Delight for this recipe on my Facebook news feed a few days back but I was sceptical if this will come out good as me not too good with and not too fond of eggless cakes, but nevertheless still shared the video and saved the video with myself, and I must say it looked superbly spongy. I had posted this recipe on my various Facebook food groups and on BetterButter, and I have received a tremendously amazing response for the same.


So, don’t wait up, go and gather up all the easily available ingredients and simply bake this scrumptious chocolate cake. To bake this cake, the ingredients you will need are:


  • Sugar – 1 cup
  • Oil – 1/4 cup
  • Milk – 1 cup
  • Lemon juice – 2 tsp
  • Vanilla essence – 1 tsp
  • All-purpose flour/maida – 1 1/4 cups
  • Cocoa Powder – 1/4 Cup
  • Salt – 1 tsp
  • Baking powder – 1/2 tsp
  • Baking soda – 1/2 tsp


  1. In a mixing bowl, add sugar and oil and whisk till sugar dissolves.
  2. Add milk, lemon juice, and vanilla essence to the sugar mixture and whisk to combine everything.
  3. Sieve the maida, cocoa powder, salt, baking powder and baking soda together.
  4. Add the sieved dry mixture to the wet mixture and mix till everything gets combined and the batter is smooth.
  5. Pour the batter in a greased microwave safe bowl.
  6. Put the cake in the microwave and microwave on high for 5-6 minutes till the toothpick comes out clean.
  7. Cool the cake for 5-10 mins in the tin and then invert it on to a plate. Let the cake cool completely.
  8. Dust the cake with icing sugar, slice it and enjoy.


NOTE: Make sure to check the cake at 4 mins and if undone, microwave at 1 minute intervals at a time. Serve this cake warm with a chocolate ganache on top and a scoop of vanilla ice cream drizzled with chocolate sauce to make it a heavenly dessert.


Thanks for reading..!!


Orange Grape Marmalade Loaf Cake

Perfectly Baked Loaf Cake
Orange Grape Marmalade Cake

Hi Friends,

Finally, I am back with a recipe post in continuation with my previous post on Facebook page regarding me winning a cooking contest and my recipe being published in a cookbook. For a simple passionate baker like me, winning a cooking related contest means a lot, let alone having my winner recipe being published in a cookbook. So, let me give you a brief about this cake and the story behind the contest.


I had made this simple looking yet delicious cake a while back, just like I bake any cake on any regular day. I had a bottle of unused homemade Chinese Oranges’ Marmalade lying in my fridge, which no one was willing to eat, so I thought of putting it to good use. I had stumble upon this recipe for Orange Marmalade Cake on NYT blog & I wanted to try it ever since I found this recipe. Hence, I thought why not try a new cake different from the regular ones I bake. I was just left with a few tablespoons of homemade Grapes Marmalade also, so used that up also in the cake (You can totally avoid it, it’s purely optional). So, this is how I made this delicious & super moist “Orange Grape Marmalade Cake”.


Please excuse me for the photography of this cake as I had made it casually & at that time, the blog was not in the making as well. I had not made this cake specially for the contest also. After I baked this cake, like every other dish I cook, I casually posted it on one of the Facebook food groups, Experimental Cuisines. After posting the cake pictures, I realized that the contest was going on and I submitted this cake as my entry and to my surprise & happiness, I won the contest under the Cakes category. The winners of the contest would have their recipes published in a Cookbook being compiled by the Experimental Cuisines team. So, finally after a wait of almost over 6 months, the Cookbook is finally out & I am so thrilled to see my name, recipe & picture on it.



Moving on to my winning recipe, let’s start with the ingredients you will need.


Serves: 6 people
Preparation Time: 15 minutes
Cooking Time: 50 minutes

Ingredients you’ll need:

• 1/3 cup orange marmalade
• 3 tbsp grapes marmalade (totally optional)
• 12 tablespoons unsalted butter, softened, or combination of oil & butter
• 3/4 cup granulated sugar
• 2 teaspoons grated lime zest
• ½ teaspoon grated orange zest
• 3 large eggs, at room temperature
• 2 tablespoons fresh orange juice
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt



Preparation Method:

1. Heat oven to 350 degrees Fahrenheit/180 degrees Celsius. Grease a 9-by-5-inch loaf pan.

2. In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.

3. In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.

4. Pour batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Once cooled, cut into slices and enjoy it with a cup of hot tea or coffee.

Perfect slices to serve with hot tea or coffee

Thanks for reading…!!

Rabdi Rose Milk Shake

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Rabdi Rose Milk Shake

Hello Friends..!! It’s been long since I have added a new blog post. Trust me, I just could not make a post due to unavoidable reasons. But today, here I am, making a new post for all of you.

Summers are here and so is the scorching heat. In this hot weather, nothing seems to appeal me in food sometimes and at times, I don’t even feel like eating. In summers, usually my appetite goes for a toss and all the time, I feel like having something cold and soothing. This morning was no different, eating breakfast seemed like a pain & could not look at the food, leave alone eating it. So, to beat this scorching heat, made this amazingly refreshing milkshake “Rabdi Rose Milk Shake”. The shake has a creamy taste and texture because of Rabdi ice cream and yummy rose flavor due to the use of sweet Rose syrup.

Honestly, this was an experiment which I was irking to try my hands on for a long time as I had this brick of Mother Dairy Rabdi Ice Cream lying in my freezer for quite sometime. I had an idea that these flavors might work well together but I was still skeptical, so thought to give it a shot and was unsure about how it would turn out. Trust me you, the shake turned out to be super yummy. It tasted so good that I could not stop myself from clicking its pictures & writing a post on it.

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Without much ado, let’s move to the recipe for this shake so that all you wonderful people can make it for yourself and for your loved ones and enjoy this chilled ice cream milk shake in this hot summers..!!

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Servings: 2 Glasses

For the milk shake, you’ll need:


  • Chilled Milk: 1 3/4 glasses
  • Rabdi Ice Cream: 2 scoops
  • Rose Syrup: 3-4 tbsp (as per preferred sweetness)
  • A few ice cubes
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Easy Peasy Ingredients..!!



  1. Put all the ingredients in a blender and mix till everything is well blended and shake is frothy.
  2. Pour the shake in chilled glasses.
  3. You can top the shake with more ice cream in the glass or you can add whipped cream and drizzle some more rose syrup too.
  4. Enjoy your yummy chilled ice cream shake.

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Thanks for reading…!!!