COCONUT JELLY SABUDANA THANDAI DRINK – GUDI PADWA SPECIAL
INGREDIENTS
2 Cups Coconut Water
2 Tbsp Sugar / sweetener
1 Tsp Agar Agar Powder
½ Cup Soaked Sabudana
2 Cup Milk / coconut milk
¼ Cup Monk Fruit Sweetener/ sugar
8-10 strands saffron
¼ tsp fennel powder
1/2 tsp cardamom powder
¼ tsp haldi
1 tsp gulkand optional,
2 tbsp honey
METHOD
1. COCO- Strain coconut water out of tender coconut.
2. JELLY- Mix coconut water and sugar in a saucepan, add agar agar powder, let it boil until agar agar is dissolved. Pour in mould, cool & keep in fridge for at least 30 min.
3. SABUDANA- in boiling water, cook soaked & rinsed sabudana for 8-10 min. Strain and keep aside
4. INFUSE- milk or coconut milk with gulkand, saffron, fennel powder, cardamom powder and haldi, add sabudana and cook for 5 min. Cool down completely. Add honey.
5. CUBE- Cut coconut water jelly into cubes. Pour Thandai into a glass or coconut and add coconut jelly cubes inside. Top with rose petals & pista
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GUDI PADWA MOGU BOBA DRINK
(translation- COCONUT JELLY SABUDANA THANDAI!)
Here is a FUN take on sabudana kheer, which, unlike its cousins, sabudana khichadi and sabudana wada whom I ADORE, has always been my LEAST favorite kheer. It’s kind of गिळगिळीत (that means slimy/ sticky, hands up who love this word!)
Soooo I thought, how do I take the wonderful flavours of a thandai + kheer and make a more fun textured cooling drink because ITS SO HOT who wants to have hot, liquidy things anyway!
MOGU MOGU or COCO DE NATA (a rage all over Asia) is the easiest thing to make and I encourage to do this with your kids, it’s so fun!
BOBA, another Asian rage that I can’t really wrap my head around, seems to be another fave with kids & tweens (and I guess all those who haven’t yet had a cocktail?)
GUDI PADWA is my fave festival along with Narali Purnima and Kojagiri Purnima, beautiful, nature worship, lunar days that they are!
I hope we all find that RESET & RENEWAL we are looking for (easy to manifest in this eclipse season!)
May we all bloom and grow!
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