Gulkand Bahaar

I had a Latvian-Italian couple over for lunch last Saturday. Indian food is a great hit amongst a lot of expat communities here in Beijing.Paneer based curres , Daal-Makhani (Spicy Lentil soup) , Butter-Chicken ,Indian style breads such as Naan and Kulcha are happily washed down with generous helpings of Mango lassi. I planned a menu that is partly familiar and partly alien to this wonderful couple's taste-buds. I paired the usual 'Daal-Makhni' and 'Palak Paneer' with Gujarati Style stuffed Bhindi and Layered Paratha. For the starters I made 'Sabudana Vada' and a drink that i concocted in my head first and then brought it to life , I name it 'Gulkand Bahaar'. For the dessert I chose 'Mango Srikhand or Aamrakhand'. I come from Gujarat in the western part of India, a state known for its 'fetish' for good food and travel. Although I have never been into the kitchen until I chose to take a break from work and look at life from a 'fresh' perspective, I can manage to bring about an authentic touch to Gujarati cuisine as it is ingrained in me. I hence chose a menu that was half known and half unknown to my guests , the 'known' part was a challenge to me while the 'unknown' part I feel is my forte and a means to introduce a new flavour from the Indian sub-continent. 

I was planning to serve 'Mango Lassi' but since I already was determined having the 'Aamrakhand' for dessert , I had to set my brains searching for something 'new' and 'exciting'. I tried searching online but nothing really appealed to my senses. Amma (my MIL) loves the Mango Coconut drink that I make ,I thought even that could be an option ! However that would imply a 'Mango Overload'! I hence came up with this 'good looking' and delicious drink which has managed to grab quite a lot of attention. At the end of the lunch I was lighter by a pitcher full of this heavenly treat and almost all of the food was polished off with great happiness and contentment. Do I need more ?!

Yes I do need more ....With the internet spreading its arms and shrinking the world , I hope my recipe travels across the globe and finds many takers. It gave me immense pleasure to see that some of my 'not so well-known Indian dishes' were embraced with open arms. Stay tuned for more recipes , meanwhile try this new and refreshing quencher !


Ingredients - Serves 8

Coconut milk - 2 medium sized cans/tetra packs 
Milk - 2 cups or more
Gulkand/ Rose Preserve - 5 tablespoons
Rose Syrup - As required (Added to get a nice colour and an extra dollop of rose flavor)

For the Garnishing

Fresh Rose Petals

How to put the 'Gulkand Bahaar' together

Add Coconut milk and 'Gulkand' in a deep vessel and blend it well
Add milk and rose syrup in portions and mix well till the desired thickness and sweetness is achieved
Refrigerate overnight

Serving instructions 

Serve in tall wine glasses 
Garnish with fresh rose petals