Naruneendi – Milk Serbat in Malabar Style
Ingredients for Narunendi – Milk Serbat
- Naruneendi root – 50 gm
- Milk – ½ litre
- Water – 1 litre
- White yolk – 1
- Ice crushed – 2 table spoons
- Sugar – 1 kilogram
How to prepare Naruneendi – Milk Serbat?
- Blend together white yolk and sugar till it forms foams. Then heat this mixture till it’s well fried.
- When colour of sugar begins to change add water (amount given above).
- Crush naruneendi and wrap it inside a thin cotton cloth (kizhi). Put this kizhi inside water when it begins to heat. Stir continuously so that essence of naruneendi mixes in water very well.
- Allow the mixture to boil and distill the foam, as it’s nothing but dirt of sugar.
- Keep stirring till sugar solution becomes thick and resembles coconut oil. Take the solution from stove.
- This solution known as serbat, once cooled can be placed in refrigerator for future use. Keep them in containers.
The final process:
- Boil milk and stir continuously till it reduces its volume considerably.
- Then allow it to cool and place in fridge.
- When serbat is to be served, take them both from refrigerator.
- Add 3 table spoon of serbat to each serving glass along with 150 ml chilled milk.
- Add a few ice pieces on the top of serbat and stir once before serving.
N.B: If you want milk-egg serbat, mix an egg also. Malabar is famous for such strange combination drinks.
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