½ teaspoon saffron threads
2 tablespoons boiling water
1/3 cup shelled pistachio nuts
Seeds from 10 green cardamom
¼ cup super fine sugar
5 cups cold milks
Crushed ice
¼ cup chopped pistachio nuts

Method:

* Put saffron and boiling water in a small bowl; soak 30 minutes
* Put in a blender or food processor fitted with the metal blade
* Add pistachio nuts, cardamom seeds and sugar
* Process until smooth
* Add milk and process until frothy
* Half-fill glasses with ice and pour in frothy milk mixture
* Sprinkle with chopped pistachio nuts and serve at once

4 ripe bananas
1/3 cup brown sugar
1 teaspoon cardamom seeds
3-3/4 cups cold milk
2/3 cup plain yogurt
6 ice cubes

Method:

* Peel and slice bananas; reserve a few slices for decoration
* Put remainder in a blender or food processor fitted with the metal blade
* Add sugar, cardamom seeds, milk, yogurt and ice cubes
* Process until smooth and very frothy
* Pour into tall glasses and decorate with reserved bananas slices
* Serve at once, with straws

Papaya (peeled, de-seeded and cut into small pieces)- 2cups
Lemon juice- 1 tsp
Watermelon (peeled, De-seeded and cut into small pieces)- 1 cup
Crushed ice- few

Method:

* Put all the ingredients in a mixer and blend till smooth (You can use little water if required). Strain.
* Add lemon juice and mix well.
* Add some crushed ice and pour the juice over it and serve.

1/2 kg lemons
1/2 kg sugar
1/2 litre water
1 tsp vinegar

Method:

*Wash and cut lemons into two pieces.
*Squeeze juice from the lemons and store it.
*Boil sugar and water to make syrup.
*Cool the syrup and mix lemon juice and vinegar in it.
*Store the mixture in a bottle. When serving mix three fourths glass of water with one fourth glass of syrup and add ice cubes.

1 cup falsa
1/4 cup sugar
A pinch of black salt
Ice cubes, as required

Method:

*Wash falsas and soak in water for half an hour to soften the fruit.
*Discard the seeds and blend with all the ingredients. Serve with ice cubes.

A medium piece of jaggery
1 glass of water
1/2 tsp lemon juice
Ice cubes, as required

Method:

*Soak the jaggery in water.
*When it is dissolved, sieve and mix in lemon juice and ice cubes, and serve.

2 cups plain yogurt
3 3/4 cups cold water
1 teaspoon salt
1 tablespoon mint leaves, shredded
1 tablespoon white cumin seeds, roasted and ground
Crushed ice, to serve

Method:

* Place the yogurt and water in an appropriate sized bowl and add the salt, mint and half of the ground cumin
* Whisk thoroughly until the top of the mixture is quite frothy; alternatively, use a blender
* Then chill the mixture
* Take 6 long glasses and drop in a generous quantity of crushed ice
* Then pour in the frothy mixture
* Sprinkle the remaining cumin on each serving
* You can also sprinkle, your choice of fruits (cut in very small pieces)

3/4 cup sugar
3 cups strawberries
4 tbsp lime juice

Method:

*Blend all the ingredients until smooth.
*Pour in tall glasses and garnish with lime slices.

1 medium-sized ripe mango
60 gms sugar
100 ml water
1 gm saffron
2 gms chopped coriander leaves
1 gm black pepper corns
½ cinnamon stick

For Yogurt Sherbet
25 ml sugar syrup
25 ml glucose
250 ml yogurt
125 ml fresh cream
125 ml milk

Method:

*Peel mango and slice very finely. Keep aside.
*Boil water and sugar together till they achieve a syrup-like consistency.
*Add cinnamon and the freshly ground black pepper corn.
*Pour the syrup over the mango slices and keep aside for 30 minutes.
*Sprinkle saffron and coriander leaves and serve with yogurt sherbet.

To prepare yogurt sherbet
*Combine syrup and glucose in a casserole.
*Heat to 85°C and add the remaining ingredients.
*Chill for 12 hours to obtain an ice cream-like consistency.

2 litres milk
200 gms sugar
1 mango, peeled and cut into small pieces

Method:

*Boil the milk and simmer it till it’s reduced to half.
*Add sugar and simmer again for another 10 to 15 minutes.
*Add the mango pieces.
*Cool and then chill for at least 25 minutes before serving.