Type 1 Mango Milk shake
Type 2 Pineapple Milkshake
Type 3 Apple milkshake
Type 4 Strawberry Milkshake
Type 5 Rose Milkshake
Type 6 Vanilla Milkshake
Type 7 Pista Milkshake
Type 8 Black berry Milkshake
Preparation Time:
5 mins
Serves:
2 glassfuls
What you need:
1 Cup Blackberries
3 cups Milk
2-3 tbsp Beaten Yoghurt
2-3 tbsp Sugar
How to proceed:
1) Mix all ingredients in a blender
2) Place in refridgerator for sometime
3) Serve cold!
* I used Yoghurt to thicken the milkshake.. It can be left out to have thin milkshake!
* Chop few blackberries and put some pieces in milkshake
* Add 2-3 mint leaves to give a twist in the taste!
Type 9 Kiwi Milkshake
Type 10 Papaya Milkshake
Type 11 Pinacolada (Milk n pineapple cocktail)
Type 12 Dry Fruit milkshake
Can try any dryfruit like
Dry Anjeer
Pista
Kaju
Almond
Grind with sugar and milk,
Add saffron or elaichi powder,serve chilled.
Type 13 Mango-Raspberry Thickshake
Ingredients
Pulp of 1 fresh ripe mango (you can use the canned mango pulp too)
1/2 cup raspberries (you can easily freeze raspberries in zip-lock bags for months)
1 scoop mango or vanilla ice-cream
2-3 tsp crushed ice
2-3 tsp sugar (if needed)
sprig of mint (for garnish)
Method
Blend the mango pulp without adding water if you are using fresh mango and keep aside. Now take the raspberries and blend them with 2 tsp water till it forms into a pulp. Do not make it into a liquid. It should be as thick as the mango pulp. If the raspberries are sour (not sweet enough for a drink), add the sugar while blending.
Now take a tall serving glass, add crushed ice at the bottom and layer it with the mango and raspberry pulp alternately. As both are thick enough, they would easily layer upon each other without blending. Top it with a scoop of vanilla or mango ice-cream. Garnish the glass edge with a sprig of mint and enjoy the pleasantly surprised looks on the faces of your guests when you serve them this colorful and flavorful thickshake!!
Type 14 Almond Honey MilkShake
Ingredients:
1/4th cup blanched Almond (Badam)
2 cup Milk (Doodh)
1/4 tsp Cardamom seeds
3 tblsp Honey (Shahad)
How to make almond honey milk:
* Place the nuts in a blender and process until finely chopped.
* Add 2/3 cup mil and process until smooth paste.
* Pour the milk into a heavy-bottomed pan and whisk the remaining milk.
* Place the milk over moderately high heat and, stirring constantly, bring it to
full boil.
* Remove the pan from the heat, add cardamom seeds.
* Place the pan over high heat and bring to boil.
* Remove the pan from the heat and add honey.
* Again place the pan over heat and bring the milk to just boiling point, pour it
the strainer resting over a pan.
* Pour the milk back and forth from one pan to another for at least a minute or
until frothy.
* Pour into warmed mugs and serve at once.
Type 15 Banana Shake
Ingredients:
2 cup Milk (Doodh)
1 firm ripe Banana (Kela)
2 tblsp Sugar (Cheeni)
1/4 tsp ground Nutmeg (Jaiphal)
How to make banana shake:
* Place the milk in a heavy-bottomed pan over a high heat.
* Bring it to boil, stirring constantly, then reduce the heat and simmer for 2
minutes.
* While the milk is simmering, place a banana, sugar and nutmeg in a blender and
process until pureed.
* Pour 1 cup milk into the blender and process for another minute.
* Add the remaining milk and process for 1/2 minute.
* Pour the milk in warmed mugs or cups and serve immediately.
Type 16 Cardimom Shake
Ingredients:
3 cup Milk (Doodh)
1 cup Water
3 tblsp White Poppy Seeds (Safed Khuskhus)
2 tblsp minced raw Cashews or Almonds (Badam)
3 tblsp shredded fried Coconut (Nariyal)
1/3rd cup Sugar (Cheeni) or use as desired
1/2 tsp freshly ground Cardamom Seeds (Elaichi)
How to make cardamon shake:
* Place the poppy seeds in a frying pan over a moderately low heat and dry-roast,
turning often, for about 5 minutes.
* Combine 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.
* Add 2 cups of milk and process on low speed for 15 seconds.
* Pour the mixture through a strainer over a pan.
* Press out as much as liquid as possible, then add the remaining milk and
cardamom seeds.
* Stirring constantly bring to boil over moderately high heat.
* Reduce the heat to low and simmer for 2 minutes.
* Now add the sugar.
* Pour the milk back to forth from one pan to another until it is frothy.
* Serve immediately in warmed cups.
Type 17 Chocolate Shake
Ingredients:
4 cup Cold Milk (Thanda Doodh)
2 cup Chocolate Ice-Cream
5 tsp sweetened Cocoa Powder
Crushed Ice
How to make chocolate shake:
* Blend milk and cocoa powder in a blender for few seconds.
* Add ice-cream and crushed ice and blend again for few more seconds.
* Serve chilled.
* Serve over a crushed ice.
Type 18 Cola Shake
Ingredients:
200 ml any chilled Cola
1 scoop Vanilla Ice-cream
50 ml sweetened Milk (Doodh)
2 Ice-cubes
How to make cola shake:
* In a tall thin glass add a scoop of ice-cream.
* Pour the sweetened milk over it and add ice-cubes.
* Now very carefully pour the cola in the glass.
* See it doesn't flow out.
* Serve with a spoon.
Type 19 Thandai
Ingredients:
21/2 cup Water
2 tblsp Fennel Seed (Saunf)
1/2 tsp Cardamom Seed (Elaichi)
4 whole Cloves (Lavang)
2/3rd cup Raisins (Kishmish)
1/2 cup blanched and chopped Almond (Badam)
1/4th cup chopped Pistachio (Pista)
1/4th cup Melon seeds, Sunflower seeds or Pine Nuts
1 ltr Milk (Doodh)
1/4th tsp dry-roasted and powdered Saffron (Kesar) threads
How to make thandaai:
* Bring the water to boil in a small saucepan.
* Add the fennel seeds, cardamom and cloves, cover, and remove from the heat.
* Set aside for ten minutes.
* Place the raisins, almonds, pistachios and melon seeds, sunflower seeds, or
pine nuts in a bowl and add fennel tea.
* Cover and set aside for at least 1 hour.
* Transfer it to a blender, cover, and blend until the nuts & spices are reduced
to a smooth texture.
* Pour into a strainer and set over a bowl.
* When some of liquid had drained through the sieve, gather the corners and
squeeze tightly to extract the maximum liquid.
* Heat 2 tblsp of milk and add saffron.
* Combine the nut milk, saffron milk and remaining milk in a large jug and chill
well.
* Serve over a crushed ice.
