A wholesome vegan recipe to celebrate Holi
This pistachio, melon seed, saffron, and almond milk cooler is a refreshing beverage that’s healthy and well-suited to spring’s warming temperatures. It incorporates the goodness of nuts and seeds and incorporates the delicate aroma of saffron. Nuts and seeds are great sources of protein, fats, fiber, vitamins, and minerals.
Additionally, the creamy base of almond milk will work well for vegans and those with lactose intolerance. While this cooler tastes best when chilled, you can also serve it at room temperature.
Recipe For Pistachio, Melon Seed, Saffron, And Almond Milk Cooler
Recipe Courtesy: Kaulag Sharma, junior sous chef, Quattro at The Leela Bhartiya City, Bengaluru
Ingredients
1 cup shelled pistachios
1/4 cup melon seeds
10-12 strands of saffron
1/2 cup almonds, soaked overnight and peeled
4 cups almond milk
1/4 cup honey or jaggery
1/2 teaspoon ground cardamom
Ice cubes
Sliced pistachios and saffron strands for garnish
Steps
In a blender, combine the shelled pistachios, melon seeds, saffron strands, peeled almonds, and almond milk.
Blend the mixture on high speed until smooth and creamy.
Add honey (or your preferred sweetener) and ground cardamom to the blended mixture. Blend again until everything is well incorporated.
Taste the mixture and adjust sweetness according to your preference by adding more honey if needed.
Strain the mixture through a fine-mesh sieve or cheesecloth to remove any grit or larger particles.
Transfer the strained mixture to a pitcher and refrigerate for at least an hour to chill.
Once chilled, stir the mixture well and pour it into serving glasses filled with ice cubes.
Garnish each glass with sliced pistachios and a few strands of saffron. Serve immediately.
