Almond Honey Milk
Top Rated Recipe
Key Details:
.png)
prep time: 25 minutes
.png)
Cook time: 10 minutes
.png)
Difficulty Level: Easy
.png)
Course: Beverage
Cuisine: Fusion
Key Ingredients:
Almonds
Milk
Honey
Desiccated coconut
German caramel
About Almond Honey Milk
Table of Contents
Treat your kids to this delicious drink – it is both tasty and healthy
Read More- Almonds 10 to 12
- Honey 2 tbsps
- Milk 1 litre
- Sugar 2 tbsps
Step 1. Heat milk in a deep non-stick pan and bring it to a boil.
Step 2. Soak 10-12 almonds in some hot water in a bowl for 5 minutes, drain, peel and pat them dry.
Read MoreIngredients
- Almonds 10 to 12
- Honey 2 tbsps
- Milk 1 litre
- Sugar 2 tbsps
- Desiccated coconut 1 cup
- German caramel ½ cup
- Chocolate chips a few
- Rose syrup 2 tbsps
How to Make Almond Honey Milk (Stepwise Photos)
Method
- Heat milk in a deep non-stick pan and bring it to a boil.
- Soak 10-12 almonds in some hot water in a bowl for 5 minutes, drain, peel and pat them dry.
- Transfer them into a grinder jar, add sugar and honey and grind them finely.
- Add this to the boiled milk, mix well and allow it to cool down to room temperature.
- Take desiccated coconut and German caramel in a separate bowl and mix them into a dough.
- Divide it into equal portions and shape each portion into a round small laddoo.
- On each laddoo stick two chocolate chips to form eyes of a face.
- Divide almond-honey milk equally into 2 bowls. Add rose syrup to one bowl and mix well.
- Pour plain almond-honey milk in 2 decorated bottles and the rose syrup-almond milk remaining 2 bottles. Place a laddoo on each bottle and serve.
Additional Tips and Tricks
Comments
No feedback Available
Leave a comment
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
Comments
No feedback Available