Anar Slush

About Anar Slush

Ingredients

• Fresh pomegranates (anar), peeled and pearls separated 12
• Fresh figs 12
• Ginger, peeled 3 inches
• Fresh pomegranage pearls 1½ cups
• Lemon 4 slices

How to Make Anar Slush (Stepwise Photos)

Method

1. Pass pearls of 12 pomegranates through a juicer and collect the in a bowl. Pour the juice into ice-cube trays and freeze in the refrigerator.
2. Finely chop ginger and figs.
3. Pass 1½ cups pomegranate pearls, ginger and figs through the juicer and collect the juice in another bowl.
4. Put the pomegranate ice cubes equally in 4 tall serving glasses and pour the pomegranate-fig juice over it.
5. Garnish each glass with a lemon slice and serve chilled.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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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