Agua Fresca with rose petals and spices

Agua Fresca with rose petals and spices

Ingredients:

For Jamaica infusion:
1 pound dried Jamaica  flowers (hibiscus)
3 cups water

For spice infusion:
100 ml water
1 stick cinnamon
3 cloves
2 pieces star anise
4 small pieces orange peel

For finishing:
1 cup sugar, or to taste
1/4 cup water
Ice cubes
Rose petals and cinnamon sticks for decoration

Directions:

In a stainless steel saucepan, bring 3 cups water to a boil. Add the dried Jamaica flowers. Stir until the liquid returns to a boil. Remove from heat, cover, and let steep for 1 hour. Strain and press flowers in a bowl to extract as much liquid as possible. Cover and refrigerate until chilled, about 1 hour.

Make the spice infusion by bringing 100 millilitres of water to a boil and mixing in 1 stick of cinnamon and the cloves, star anise and orange peel. Boil until the amount reduces by half. Strain and cool in the refrigerator, at least 4 hours.

To prepare the agua fresca, mix 3 cups of the Jamaica infusion with the sugar, and add the water little by little until you have an ideal consistency and flavour. Add 1 cup, or amount to taste, of the spice infusion. Add ice cubes and garnish with rose petals and cinnamon sticks.

Ingredients

1 liter whole milk
1 teaspoon Cardamom powder
10-12 strands of saffron
2 tablespoons Cashew nut powder
3 tablespoon sugar
Saffron strands,
dry rose petals and slivered dry fruits for garnishing

 Recipe

To begin making the Kesar Malai Doodh Recipe, heat milk in a heavy bottom pan and add saffron strands, cardamom powder and cashew nut powder into the milk.

When the milk comes to a rolling boil, turn the heat to low and simmer the milk for 3-4 minutes.

Turn off the heat and allow the cream collect on top of the boiled milk.

Gently remove the cream and store it in a container.Heat the milk again and simmer for another 3-4 minutes.Again turn off the heat and allow the cream collect on top. Once again remove the cream and add it into the previous cream. Repeat this process 2-3 times.

To serve the Kesar Malai Doodh, pour the milk from a little height into a tall steel glass and spoon the collected cream over the milk. Garnish with saffron strands, dried rose petals and dry fruits slivers. Serve hot.