Zaffrani Carrot Smoothie
Top Rated Recipe
Key Details:
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prep time: 20 minutes
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Cook time: 10 minutes
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Difficulty Level: Easy
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Course: Beverage
Cuisine: Fusion
Key Ingredients:
Carrots
Saffron
Full fat milk
Sugar
Almonds and Pistachios
About Zaffrani Carrot Smoothie
Table of Contents
Carrots contain beta carotene which are very good for health
Read More- Medium carrots, peeled and diced 2
- Saffron strands (zafran) ¼ tsp
- Full fat milk 250 ml
- Sugar 5 tbsps
Step 1. Boil milk in a deep non-stick pan, add carrots, sugar and saffron and cook till the carrots are tender.
Step 2. Cool down to room temperature, transfer into a blender jar and blend into a smooth puree.
Read MoreIngredients
- Medium carrots, peeled and diced 2
- Saffron strands (zafran) ¼ tsp
- Full fat milk 250 ml
- Sugar 5 tbsps
- Almonds slivers to garnish
- Pistachio slivers to garnish
How to Make Zaffrani Carrot Smoothie (Stepwise Photos)
Method
- Boil milk in a deep non-stick pan, add carrots, sugar and saffron and cook till the carrots are tender.
- Cool down to room temperature, transfer into a blender jar and blend into a smooth puree.
- Pour into tall serving glasses, garnish with almonds and pistachios, chill and serve.
Additional Tips and Tricks
About chef
Chef Shazia Khan
Chef Shazia Khan is a runner up from the celebrated show MasterChef India. As a celebrity Chef on FOODFOOD Channel, Chef Shazia hosts, ‘K for Kids’ which is all about experiencing happy and joyful cooking, where kids learn to cook and appreciate their moms role in the kitchen in a fun way. Shazia is also a member of the board of management, at Delhi Public School Bangalore North. They run many educational institutes in Bangalore and Shazia involves herself in the education business.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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