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Almond Milk Shake  Ingredients: 2 litres full-fat milk 50 gm almonds 1 tbsp vanilla custard powder ½ tsp green cardamom powder 4 tbsp sugar A few saffron strands 2 tbsp almond-pistachio powder Chopped pistachios for garnish Instructions: Step 1: Boil the Milk Take 2 litres of full-fat milk in a thick-bottomed kadhai or pot. Add a splash of water before adding milk to prevent sticking. Turn the flame on high and let it come to a boil, stirring occasionally. Keep a glass of cold water nearby—if the milk starts to overflow, pour a little cold water to prevent it. Step 2: Simmer the Milk Once it boils, lower the flame to medium and let it simmer for 12–15 minutes until it reduces and thickens. This enhances the flavor of the milkshake. Step 3: Soak & Grind Almonds Soak 50 gm almonds in hot water for 30 minutes (or overnight). Peel off the skins easily and grind the almonds with a little boiled milk into a smooth paste. Step 4: Prepare Custard...

  5 Must-Try Lemon-Based Summer Coolers to Beat the Heat Summer is here in full swing, and what better way to cool down than with some delicious and refreshing lemon-based drinks? I’ve created 5 flavorful lemon sharbats that not only taste amazing but are also easy to make. Plus, I’ll show you a trick to dissolve sugar easily, which is usually the biggest hassle in summer drinks. How to Make Lemon Sugar Syrup (Base for All Recipes) Ingredients: 1 dozen fresh lemons (thin-skinned for better juice) Double the lemon juice quantity of sugar Equal amount of water as sugar Instructions: Cut the lemons and squeeze the juice gently with your hands. Don’t over-squeeze to avoid bitterness. In a pan, add sugar and water. Boil on high flame until the sugar fully dissolves. Let the syrup cool completely before mixing the lemon juice. Strain the lemon juice and mix with the syrup. You can Store in the fridge for up to 15 days. 1. Watermelon Lemon Cooler I...