152 pistachios recipes

Pistachio Recipes, Indian Pistachio Recipes

 pistachios recipes | Indian pistachio recipes.  Pistachios (or Pista) are a very popular nut for all age groups. They grow on trees and come in a tan shell. Once you open these shells, you get the nuts which have a green in color which comes from the presence of chlorophyll. These kernels are eaten either raw, roasted or salted and have a mild sweet, rich taste that goes well with Indian Sweets. They are also used to make ice creams, pastes and puddings.

Indian Sweets using Pistachios

Almost all sweets in India use pistachios in them in one form or the other. They add a crunch and slight sweetness to the desserts. Sometimes we use also use pistachio powder to make the whole sweet or tiny bits just for garnish.

Rice Kheer - It requires very few ingredients, and the procedure is simple as well. Here, the rice is cooked slowly in the milk. Once the rice is cooked, the kheer is sweetened with sugar, flavoured with cardamom and kesar and garnished with some chopped dried nuts, like pistachios.

Shrikhand – Simple and humble dahi, when removed of its excess whey, gives a beautiful creamy thick yogurt which is then sweetened with powdered sugar, kesar and elaichi. Mix a few pistachios in the end for some crunch and serve your shrikhand cold!

Pista Barfi – This barfi is mildly nutty in flavour and has an attractive colour, both of which make it very tempting. For this, the pistachios are first soaked and then blended into a fine paste and then cooked along with sugar and spices.

Innovative Recipes using Pistachios

Thandai Mousse – This is a mousse with a desi twist to it! The rich and creamy thandai is set into a mousse that can be served at holi or any other festival too! The ingredients like almonds, khus-khus and cardamom that are present in the thandai syrup give a slightly spicy touch to this mousse.

Pistachio Soup – When we think of green soups, it doesn’t necessarily have to be a green vegetable. The creamy pistachio soup gives a different, yet pleasant mouth feel which is very rustic.

Hope you liked some of the recipes we have given. Scroll down below for the whole collection of Pistachio recipes.

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Powdered almonds and pistachios sweetened with honey.

gajar ka halwa without mawa recipe | carrot halwa without mawa | easy gajar halwa without mawa | carrot halwa without khoya | with 16 amazing images. gajar ka halwa without mawa is a delicious halwa with the rich hue of carrots and the luxurious flavour of milk. Learn how to make carrot halwa without khoya. This easy, quick gajar halwa without mawa, is so easy and simple, and is made with common, everyday ingredients. It does not even use khoya. You can make it on any day you feel like treating your family to a special desi dessert. This carrot halwa without mawa has the perfect amount of sweetness, creaminess and the flavour is very delicately perked up by the addition of cardamom powder. And the garnish of dry fruits gives a finishing touch to this Indian mithai. This carrot halwa without khoya can be served at the end of any Indian party and also during the fasting festivals of Janmashtami, Ekadashi and Navratri. It is often a part of ‘chappan bhog’ served as an offering to Lord Krishna during Janmashtami. Tips for gajar ka halwa without mawa. 1. Ensure to grate the carrot thick as they tend to shrink in size after cooking. 2. Make sure to use nice and red carrots they are comparatively sweeter than orange carrots. 3. Use full fat milk to make this luscious gajar halwa. You can also try other tasty Indian treats like the Khubani Halwa and the Lauki Halwa. Enjoy gajar ka halwa without mawa recipe | carrot halwa without mawa | easy gajar halwa without mawa | carrot halwa without khoya with detailed step by step photos.

kopra pak recipe | Gujarati topra pak | nariyal ki barfi | coconut barfi | with 26 amazing images. kopra pak with fresh coconut is a famous Gujarati sweet which is really pleasing to the taste buds. Learn how to make kopra pak with fresh coconut . Full-fat milk and coconut cooked together give this nariyal ki barfi an intense flavour and amazing, coarse texture, while cardamom casts a pleasant spell on our palate! To make kopra pak, heat the ghee in a deep pan, sauté cardamom seeds on a medium flame for a few seconds. Add the coconut and sauté on a medium flame for 7 to 8 minutes. Add the milk and sugar, mix well and cook on a medium flame for 45 minutes. Transfer the mixture into a greased thali and spread it evenly using a flat ladle. Garnish with pistachios and cool for 1 hour. Cut into square pieces and serve. With its rich flavour and irresistible texture, this traditional Gujarati topra pak tends to be a bit addictive because our taste buds are sure to yearn for more of the magical experience. An all-time favourite with people of all ages, the kopra pak can be stored in an airtight container for 4-5 days. Tips and notes for making perfect kopra pak. 1. Use freshly grated coconut only. Stale coconut might lend an off taste to this mithai. 2. Remember to scrape the sides of the pan occasionally, else the mixture will stick on the sides and burn. 3. Cool completely before cutting into pieces, else it will break. 4. Cut Gujarati topra paak into square pieces using a sharp knife or pizza cutter. If the Thengai Burfi is soft and you are not able to cut into pieces, it means we have to cook the coconut burfi for some more time. Simply reheat the burfi mixture and keep cooking on low flame till all the moisture is evaporated and then pour the kopra pak again in a greased thali. If the topra pak starts to crumble, it means we have overcooked the mixture. Do not panic, just reheat the coconut mixture along with 2 tablespoons of milk or water. Enjoy kopra pak recipe | Gujarati topra pak | nariyal ki barfi | coconut barfi | with step by step photos and video.

Doodhi Halwa tops the chart of all-time favourite Indian mithai. Whether you have it cold, right out of the fridge, or warm it up and have it plain or with a topping of ice-cream, Doodhi Halwa is sure to charm you with its rich texture and enticing flavour. Here, we show you how to make Doodhi Halwa effortlessly using the pressure cooker . You no longer need to keep stirring and cooking the halwa for a long time. Just sauté the grated bottle gourd and mawa, pressure-cook it, and cook again for a few minutes, and voila, your delicious, cardamom-laced halwa is ready to enjoy with a garnish of nuts. You can also make sweet dishes like Gajar ka Halwa , Lapsi and Banana Apple Porridge .

dry fruits milkshake recipe | Indian dry fruit milkshake | healthy dry fruits nuts milkshake | with 17 amazing images. dry fruit smoothie is a wonderful way to enjoy dry fruits, this milkshake is packed with vigour and punch. Learn how to make dry fruits milkshake. In dry fruits milkshake a grand assortment of nuts and dried fruits is blanched in hot water and then blended, in order to get a smooth and luscious consistency. Combined with the rich and comforting taste of milk, the blended dry fruits give rise to a memorable Indian dry fruit milkshake which is boosted further by a crunchy garnish of mixed nuts. This dry fruits nuts milkshake is indeed a protein rich fare. To make dry fruits milkshake, combine the dates, cashew nuts, almonds, walnuts, figs, pistachios, raisins in enough hot water in a deep bowl, cover it with a lid and keep aside to soak for 30 minutes. Strain it using a strainer and discard the water. Combine the soaked mixed nuts, ¾ cup of milk and sugar and blend it in a mixer till smooth. Combine the soaked mixed nuts, ¾ cup of milk and blend it in a mixer till coarse. Add the remaining 1¼ cups of milk, cardamom powder, nutmeg powder, ice-cubes and blend it again till smooth.Pour equal quantities of the milkshake into 4 individual glasses. Garnish dry fruits nuts milkshake with mixed nuts and serve. Dry fruit milkshake main ingredients: Cashew Nuts: Cashew nuts contain natural oils that help to thicken and emulsify the milkshake. This can result in a milkshake that is creamy and smooth. Cashews are rich in monounsaturated fats and polyunsaturated fats and good for heart. They are a healthy snack for diabetic. Almonds: These nuts help in achieving thick consistency and creamy texture. Almonds are rich in B complex vitamins such as vitamin B1, vitamin B1, Vitamin B3, Niacin and Folate which plays an important role in brain development. Almonds balance your cholesterol levels. Walnuts have a nutty flavor and texture that can add a unique and delicious dimension to a milkshake. Eating a handful of Walnuts a day is said to increase good cholesterol (HDL). Anjeer ( Dried Figs) : 4.9 g of fiber is what ½ cup of dried figs offer and keep constipation at bay. Being a good source of potassium, dried figs can help balance the sodium and potassium ratio, thus controlling blood pressure and good for heart. Pistachios have a nutty flavor and texture that can add a unique and delicious dimension to a milkshake and thicken and creamify the milkshake. Pistachios are rich in potassium (helps regulate the body's fluid balance), phosphorus (helps build bones and teeth) and magnesium (important element in the conversion of the body's energy), and are also a good source of vitamin B6 (aids protein metabolism and absorption). Raisins, kishmish: The fibre in raisins is known to relieve constipation due to their laxative effect. They are low in calories as compared to other dry fruits, so they can be used in small quantities as a substitute to refined sugar to satisfy sweet tooth. Milk can add creaminess to a smoothie, making it more luxurious and flavorful and a good source of calcium and protein. Many people opt for milk alternatives like almond milk, soy milk or oat milk. Spices used in Dry fruit milkshake. Cardamom powder. Cardamom has a warm, slightly sweet, and slightly spicy flavor that can complement other flavors in a milkshake. Nutmeg powder. Nutmeg has a slightly sweet, slightly nutty, and slightly spicy flavor. Pro tips for dry fruits milkshake. 1. Before making the dry fruit and nuts milkshake, place dates in a deep bowl. If you are using brown dates, which require soaking, add deseeded dates (khajur) to the bowl. If you are using black dates, which do not require soaking, you do not need to add them. 2. Add ¾ cup of milk. Many people opt for milk alternatives like almond milk, soy milk or oat milk.. The choice of milk depends on your dietary preferences and any allergies or intolerances. Adding all the milk at once will leave a lot of dry fruit chunks. At this stage, we just want a paste from dry fruits. 3. Add 20 ice-cubes. If you want to enjoy a cold and refreshing smoothie or milkshake, adding ice cubes is a must. The ice cubes will melt as they are blended, which will help to thicken the smoothie. dry fruits milkshake recipe is rich in protein, B vitamins, calcium, magnesium and phosphorus. Enjoy dry fruits milkshake recipe | Indian dry fruit milkshake | healthy dry fruits nuts milkshake | with step by step photos.

makhane ki kheer recipe | makhana kheer | Punjabi makhane ki kheer | Fox nut pudding | makhane phool ki kheer | with 12 amazing images. This makhane ki kheer recipe is similar to other kheers yet extremely delicious and is personal favorite dessert. Indian's usually make and serve Punjabi makhane ki kheer during Navratri or Ekadashi or on fasting days and vrat. We are so much surrounded by sago and samo rice during vrat days that we forget lip-smacking makhana kheer. Makhane, with their interesting puffed appearance are a favourite with everybody, right from children to adults. While savoury snacks using Makhane are a hot favourite, these lotus seeds also lend themselves beautifully to sweet dishes, such as this Makhane ki Kheer. Makhanas are lotus flower seeds. Makhana kheer is super easy to make and with that it will give a treat to your eyes as well as your taste buds. The process of making makhana kheer is pretty simple.Makhana Kheer is firstly roasting the makhana in ghee and blending them to a course powder. Further, it is made by boiling milk and sugar together along with dry fruits and adding some roasted makhana. The milk is simmered until it turns thick and creamy, which is then flavoured with nutmeg powder and saffron strands. Refrigerate makhane ki kheer for atleast 1 hour and serve chilled garnished with pistachios. The rich aroma of this milk is enhanced with intoxicating spices like nutmeg and saffron. This makhana kheer tastes heavenly when served cold. If you wish to you can replace sugar with jaggery and you can also feed makhane ki kheer to your growing babies, all you need to do is blend the roasted makhana to a fine powder and not keep it course when making it for baby. Enjoy makhane ki kheer recipe | makhana kheer | Punjabi makhane ki kheer | Fox nut pudding | makhane phool ki kheer | with detailed step by step recipe photos below.

kesar pista biscuits recipe | eggless kesar pista badam biscuit | kesar pista cookies | badam pista cookies | with step by step images. kesar pista biscuits are popular Indian biscuits for young and old. Learn how to make eggless kesar pista badam biscuit. The badam pista cookies is a real delicacy with rich spicy notes. Maida based dough flavoured with saffron mixture, cardamom and nutmeg powder give these biscuits a true Indian touch. The use of saffron not only adds to flavour and aroma in these eggless kesar pista badam biscuit, but also make them colourful. Assorted nuts give these biscuits a delectable crunch, while an array of spice powders gives it a tantalising aroma. To make kesar pista biscuits, combine the saffron and warm milk in a small bowl and mix well. Keep aside. Combine the ghee and sugar in a deep bowl and mix very well with a spatula. Add the saffron-milk mixture, cardamom powder and nutmeg powder and mix very well using a spatula. Add the plain flour and add the milk and knead into a soft dough. Divide the dough into 2 equal portions. Roll a portion of the dough into a 125mm. (5”) by x 150mm. (6”) rectangle using a little plain flour for rolling. Sprinkle a little pistachio and almonds evenly over it and roll again lightly so the nuts stick well to the dough. Cut into 25 mm. (1”) by 25 mm. (1”) squares using a sharp knife or a cookie cutter. Repeat steps 6 to 8 to make more biscuits. Bake in a pre-heated oven at 180ºc (360ºf) for 15 minutes. Cool, store in an air-tight container and use as required. These kesar pista cookies are sure to be a family favourite and a perfect gift to make and give for festive occasions like Diwali, Christmas and Raksha - Bandhan. Tips for kesar pista biscuitskesar pista biscuits. 1. Ensure the maida is free of lumps. 2. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 3. To press the nuts into the dough, roll lightly with a roller pin so that you don’t thin down the dough layer, but at the same time the nuts stick firmly to it. 4. To get the perfect colour and texture, bake the biscuits for just 15 minutes. It might still seem soft when you take it out of the oven, but once the biscuits cool in the tray, they will turn crunchy. Enjoy kesar pista biscuits recipe | eggless kesar pista badam biscuit | kesar pista cookies | badam pista cookies | with step by step photos and video below.

piyush recipe | homemade Gujarati piyush |how to make traditional Maharashtrian piyush at home | piyush drink | with 28 amazing images. piyush recipe | homemade Gujarati piyush |how to make traditional Maharashtrian piyush at home | piyush drink is a rich satiating drink with pleasing yellow colour. Learn how to make traditional Maharashtrian piyush to home. To make piyush, combine shrikhand, unsalted buttermilk, sugar, cardamom powder and nutmeg powder in a deep bowl and whisk well. Refrigerate for at least 2 hours. Pour equal quantities of the drink in 4 individual glasses and serve chilled garnished with pistachios and saffron. Homemade Gujarati piyush tastes like nectar, and nothing short of it, especially on a hot summer’s day when you are on a fast. This faraal recipe keeps you full for quite some time, as it is made with sumptuous ingredients like shrikhand and fresh buttermilk. Make it on occasions like Mahashivratri, Janmashtami or Ekadashi for upvas. The assortment of spices used, especially kesar, give the piyush drink a very rich hue and flavour. We have garnished with pistachios, as they contrast in colour and show up well against the Piyush, but you can use other nuts as well. While this traditional Maharashtrian piyush at home makes use of readymade shrikhand, for an authentic homely aroma and flavour, you can make keasr elaichi shrikhand in your own kitchen. Tips for piyush. 1. The butter milk should not have salt or cumin seeds powder in it. This has to be plain buttermilk. 2. Use thick curd instead of buttermilk, if you like a thick piyush drink like a lassi. 3. Use a good quality kesar for best colour. Some more cooling drinks to enjoy on days you are fasting - Thandai, Coconut Kewra Drink and Minty Mango Delight. Enjoy piyush recipe | homemade Gujarati piyush |how to make traditional Maharashtrian piyush at home | piyush drink | with step by step images.

sitaphal smoothie recipe | custard apple smoothie | 4 ingredient custard apple smoothie | with 12 amazing images. Here is an awesome custard apple smoothie to try when this fruit is in season. Learn how to make sitaphal smoothie recipe | custard apple smoothie | 4 ingredient custard apple smoothie | Custard apple is one irresistible fruit that is loved by young and old alike for its seductive sweetness and icy mouthfeel. All these plus points compensate for the messy deseeding that it requires. sitaphal smoothie is enriched with nutrients like calcium, vitamin C, A and B6, magnesium, iron, potassium, copper and fibre. This smoothie is a sure shot health booster. It also works wonders for your liver and skin. Tips to make custard apple smoothie: 1. Make sure you use ripped custard apple to make this smoothie. 2. Adding sugar is optional instead you can add honey. Enjoy sitaphal smoothie recipe | custard apple smoothie | 4 ingredient custard apple smoothie | with detailed step by step images.

shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti | with 36 amazing images. sheermal is a sweet and rich flatbread. Learn how to make shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti | shahi sheermal is a mildly-sweet, saffron-flavoured naan popular in many countries across the Indian subcontinent. It's known for its rich flavor, flaky texture, and a hint of sweetness. While this Mughlai delight is traditionally prepared in a tandoor, it can also be comfortably prepared in the convenience of your own kitchen. Using warm milk, milk solids and spices in the dough gives it a really rich flavour. Mughlai sheermal is a melt-in-your-mouth sweet bread originating from the Mughal era. It's prepared using rich ingredients and flavored with saffron for a luxurious taste. The dough is kneaded until soft and supple, then rolled out and cooked on a griddle or in an oven. After baking, sheermal is dipped in saffron infused sugar syrup, adding a final touch of sweetness. sheermal can be served with the curries or can be enjoyed on its own as a sweet treat. pro tips to make shahi sheermal recipe: 1. You can use yeast in the dough for making soft and fluffy sheermal. 2. Don't skip on the ghee! Ghee adds richness, flavor, and that signature flaky texture to sheermal. 3. Adding mawa and milk powder to the dough intensifies the overall flavor profile, making the bread richer and more decadent. Enjoy shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti | with detailed step by step photos.

mawa modak recipe | khoya modak recipe | kesar mawa modak | kesar pista modak | instant mawa modak | with 26 amazing images. mawa modak recipe | khoya modak recipe | kesar mawa modak | kesar pista modak | rich and luscious, the mawa modak is a melt-in-the-mouth treat, which its unique taste and texture. learn how to make kesar mawa modak. khoya modak is Ganapati’s favourite food! Widely made during Ganesh Utsav, this delicious sweet treat is made using mawa, powdered sugar and kesar. Here is the instant way to make the traditional modak, which requires a bit of deft handwork. This modak on the other hand just requires you to pack the mixture into the modak mould, and de-mould after a press. The tinge of saffron is quite noticeable and hence this is also called the Kesar Modak. Apart from the luxuriant flavour and melt-in-the-mouth texture, another striking feature of these modaks is the crunchy pistachio stuffing, which packs a punch of excitement into each bite! Much loved by young and old alike, mawa modak is a good addition to any Indian festive menu, not just Ganesh Utsav. Tips to make mawa modak: 1. Make sure to measure the mawa 1 1/2 cups = 300 gms correctly. 2. Steel or plastic modak moulds are easily available in local shops. 3. mawa modak stays fresh in an air tight container for 2 to 3 days in the fridge. 4. You can also use milk powder to enhance the taste of modaks. 5. Make sure you cook mawa on medium flame while stirring continuously to avoid burning. Enjoy mawa modak recipe | khoya modak recipe | kesar mawa modak | kesar pista modak | instant mawa modak | with detailed step by step images.

rasmalai recipe | Bengali rasmalai | soft rasmalai | with 20 amazing images. rasmalai is also called Ras malai or rossomalai which is a super royal and rich Bengali dessert. Rosh means juice in Bengali and malai is cream. Get set to prepare the all-time favourite Bengali delight rasmalai right in your own kitchen! We show you the whole process right from making the saffron flavoured milk, curdling the milk to make fresh and succulent paneer, to making super-soft rasgullas from it, and soaking them in aromatic and spicy saffron milk to make authentic Rasmalai. Making rasmalai is similar to making rasgulla but both require patience to make. To make the saffron flavoured milk for rasmalai, we have used 5 cups of full fat milk also called buffalo milk. 1. Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes. 2. Reduce the flame to medium and cook for 15 minutes or till the milk reduces to half its quantity, while stirring occasionally and scraping the sides of the pan. 3. Meanwhile, combine the saffron and warm milk in a small bowl or mortar-pestle (khalbhatta), mix well and keep aside. 4. Add the sugar to the boiling milk, mix well and cook on a medium flame for 1 minute. 5. Switch off the flame, add the saffron-milk mixture and cardamom powder and mix well. 6. Keep aside to cool for 30 minutes and refrigerate for at least 1 hour. Notes on Rasmalai recipe: 1. We are boiling the milk for 15 minutes so that it becomes thick and the rasmalai will taste rich. 2. Keep stirring occasionally and scraping the sides of the pan so the milk does not get burnt. 3. Combine the saffron and warm milk in a small bowl or mortar-pestle (khalbhatta), mix well. Make sure you get a good saffron colour and the more you mix the better the colour. Notes and tips on making rasgulla for rasmalai recipe. 1. Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes. We have used cows milk and rasgulla stay soft because of cows milk. 2. Switch of the flame, add the lemon juice gradually and keep stirring gently till it curdles. It is completely curdled, when the paneer and the whey (greenish water) separate out. 3. Strain using a muslin cloth. Discard or store the whey. 4. Place the muslin cloth with the paneer in a bowl of fresh water and mash it gently for 1 to 2 minutes. 5. Repeat step 4 two more times by changing the water in the bowl each time and mixing the paneer between your hands for 1 to 2 minutes. See the Rasmalai video below if not sure. 6. Tie and hang it for 30 minutes for the extra water to drain out. 7. Squeeze the muslin cloth to drain any more water remaining. Place the muslin cloth on a flat plate, open it and knead the paneer very well using your palms for 3 to 4 minutes or till the paneer is smooth and free of lumps. This will prevent the rasgulla from breaking up. Also the mixture is now not sticking to the plate. 8. Divide the paneer into 10 equal portions and roll each portion into a small ball between your palms and flatten it lightly and gently. Keep aside. 9. Put 5 cups of water in a steamer, add the sugar and bring to boil, while stirring occasionally so that the sugar dissolves completely. 10. Put the paneer balls into the sugar water and steam for 7 to 8 minutes. 11. Switch off the flame and allow it to stand in the steamer for 30 minutes. How to finish making Rasmalai recipe. 1. Remove the rasgulla one by one from the sugar syrup, squeeze them gently in between your palms and add them to the saffron flavoured milk and stir gently. Note we are flattening them and not making it round shape as we have to make Rasmalai and not rasgulla. 2. Refrigerate Rasmalai for at least 30 minutes. 3. Serve Bengali rasmalai chilled garnished with pistachios and almonds Refrigerate this delightful Bengali rasmalai mithai and enjoy it cold. During auspicious and festive occasion make this Rasmalai at home and enjoy with freinds and relatives. Learn to make rasmalai recipe | Bengali rasmalai | soft rasmalai with step by step photos and video below.

fruit and nut milkshake recipe | healthy Indian fruit and nut milkshake | fruit and nut milkshake for weight loss | with 15 amazing images. The fruit and nut milkshake recipe is a popular Indian drink that is made without any added sugar or honey. Learn how to make fruit and nut milkshake for weight loss. A fruit and nut milkshake is a blended Indian drink made with fruits, nuts, and milk. It is a delicious and nutritious way to get your daily dose of fruits and nuts. The fruits provide vitamins, minerals, and antioxidants, while the nuts provide protein, healthy fats, and fiber. Fruits: Typically, a variety of fruits are used to create a flavorful and colorful milkshake. Common choices include bananas, strawberries, blueberries, mangoes, peaches, or any other fruits you prefer. The fruits add natural sweetness. We have used bananas in this recipe because they are a popular and affordable fruit that is available year-round in India. Which milk to use? To achieve the desired creamy consistency, you can use regular cow's milk, but many people also opt for milk alternatives like almond milk, soy milk, oat milk, or coconut milk. These alternatives cater to various dietary preferences, including lactose intolerance and vegan diets. If you are trying to lose weight, you may want to use low-fat milk in your fruit and nut milkshake. Sweeteners (Optional): Depending on your taste preferences, you may choose to add sweeteners like honey, maple syrup, agave nectar, or a sweetener substitute. Be mindful of the natural sweetness from the bananas and adjust the sweeteners accordingly. To make fruit and nut milkshake, in a mixer put bananas, milk or almond milk, walnuts, almonds, pistachios and ice-cubes. Blend till smooth and frothy. fruit and nut milkshake is packed with nutrients, including calcium, magnesium, phosphorus, riboflavin, and protein. fruit and nut milkshake is a healthy and delicious way to start your day or to enjoy as a snack. They are also a great way to get your kids to eat their fruits and nuts. pro tips for fruit and nut milkshake. 1. Use ripe bananas: Ripe bananas are sweeter and creamier, which will give your milkshake a better flavor and texture. 2. If you want to enjoy a cold and refreshing fruit and nut milkshake, adding ice cubes is a must. The ice cubes will melt as they are blended, which will help to chill the smoothie. 3. Adding a little honey is a good option to further sweeten a smoothie. It is a natural sweetener that has a mild flavor that can complement the flavors of the other ingredients in the smoothie. 4. Soaking nuts helps to reduce the phytic acid, which can improve the absorption of nutrients such as magnesium, zinc, and iron. Enjoy fruit and nut milkshake recipe | healthy Indian fruit and nut milkshake | fruit and nut milkshake for weight loss | with step by step photos.

Here is a mousse with a desi dimension to it! thandai mousse would be appropriate for occasions like holi and other indian festivals or get-togethers. The rich ingredients like almonds, khus-khus and cardamom that are present in the thandai syrup give a slightly spicy touch to this mousse. This recipe uses readymade thandai syrup, but in rajasthan, the spices are ground freshly using a mortar and pestle every time thandai is made.
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