Beat the Ramadan heat with a refreshing and healthy treat: creamy almond sherbet! This delightful dessert is not only incredibly delicious but also surprisingly easy to make, offering a light and satisfying alternative to heavier iftar meals. Packed with the goodness of almonds, this sherbet provides a boost of energy and essential nutrients, making it the perfect guilt-free indulgence during the holy month. Its subtly sweet flavor, delicately balanced with a hint of almond's unique richness, will leave you feeling refreshed and revitalized.
Forget complicated recipes and long preparation times; this almond sherbet recipe is designed for simplicity and efficiency. The following steps will guide you through the process of creating this heavenly frozen delight, ensuring a smooth and creamy texture that will impress your family and friends. Let's get started and make this exquisite Ramadan drink!
Tools Needed
- Mixer
- Pan
- Vessel
Ingredients
- Almonds: 15-20
- Cardamom powder: 1/2 teaspoon
- Saffron strands
- Milk: 1/2 liter
- Tukmalanga: 2 tablespoons
- Sago: 1/4 cup
- Sugar
- Kewda water (optional)
- Rose water (optional)
- Chia seeds (optional)
- Barfi (optional)
- Almonds & pistachios (optional)
- Rose petals (optional)
Step-by-Step Instructions
Step 1. Prepare the Almond Base
- Soak 15-20 almonds in hot water for half an hour. Remove the skins and wash the almonds.
- Grind the soaked almonds with some water in a mixer until smooth.
Step 2. Infuse and Combine Milk Mixture
- In a pan, heat milk. Add saffron milk (saffron strands soaked in milk), cardamom powder, and stir well.
- Bring the milk to a boil, whisking constantly to mix the cream into the milk.
- Add the ground almond paste, sugar (to taste), and 1/4 cup of pre-soaked sago to the boiling milk.
- Stir well and cook for 6-7 minutes. Add kewda water (or rose water) for extra flavor (optional).
Step 3. Chill and Set
- Remove from heat, let cool completely, and refrigerate.
Step 4. Garnish and Serve
- Once chilled, add chia seeds, barfi pieces, chopped almonds and pistachios (optional).
- Mix well and garnish with crushed dry roasted rose petals (optional).
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Tukmalanga should be soaked for half an hour.
- Sago should swell well (soaked for 5 hours prior).
- Adjust sugar to your preference.
- Rose petals garnish is optional; you can add other garnishes.
Nutrition
- N/A
FAQs
1. Can I make this sherbet without an ice cream maker?
Yes! You can churn it in a freezer-safe container, stirring every hour for the first few hours to prevent large ice crystals from forming. It won't be as smooth as with an ice cream maker, but still delicious.
2. Can I adjust the sweetness of the sherbet?
Absolutely! Taste the mixture before freezing and add more honey or maple syrup if desired. Start with less and add gradually to avoid making it overly sweet.
3. How long can I store the almond sherbet?
Store it in an airtight container in the freezer for up to 2 months. The quality might slightly decrease after a month, so it's best enjoyed fresh.
This creamy almond sherbet is the perfect way to cool down and refresh yourself during Ramadan. Its simple recipe and delicious taste make it a delightful addition to your iftar celebrations. Enjoy this healthy and satisfying treat throughout the holy month!