Milk drinks are an extensively used allover India in different forms. Dairy is the first preferred choice, though this trend is getting replaced. In our small hometown in Kerala, we often welcome our guests with milk drinks which also serves many nutritional benefits. Our’s is a state which offers a different type of cuisine as compared to other parts of India. One can easily notice the dominance of staple food in this part of India.
People of Kerala prefer having rice and non vegetarian food. The people of Kerala are also different from other people as they do not impose any restrictions on diets based on religious ethics. One has the full freedom to eat what they want. Non vegetarian dishes like pork meat and beefs make up an important meal in Kerala Cuisine. Sea food constitutes for a major percentage in Kerala cuisine.
People of Kerala use coconut oil on extensive basis which also includes coconut powder and coconut milk. Local spices are used abundantly in the preparation of dishes which makes them even more enticing for the visitors. Spices like pepper, ginger, cardamom and green and red chilies are used extensively in the preparation of dishes.
The primary cuisine of Kerala comprise of four types. These cuisines are greatly influenced by the regional styles, ingredient availability and the historical influence. The main cuisines includes, Malabar cuisine, Central Travancore cuisine, Southern Travancore cuisine and the famous cuisine of central Kerala. These cuisines are available throughout the state.
Malabar cuisines have a wide variety of dishes which has its own distinct identity. Guests are welcomed here so warmly. They are served with novel drinks many of which include milk drinks. One amongst them is this Masala milk which is made with coconut milk and spices, is completely vegan too.
A comby of cardamom, cloves, cinnamon along with onions and some rose water gives this drink its novel flavor. A gluten free drink, the coconut milk powder can be replaced with coconut flour and for sweetness you can add condensed milk.
This can be slow cooked too. I prefer pressure cooking since that retains the flavor and essence of the spices and the milk becomes real flavorsome. The type sugar used can be upto your choice. Using the fresh coconut milk will give the best flavor.
This is a cosy, comforting drink which warms up your soul during this winter. A well presented drink to serve up your guests or to have as a morning drink.
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In a pressure cooker, add the flours and a quarter of the second extract of coconut milk.
Whisk to a smooth fine paste. Add rest of the milk and water and combine.
Add the sugar and dissolve it in the mixture.
Crush all the spices and put it on a muslin cloth along with the onions.
Tie into a bouqet garni and put it in the mixture and stick the lid on with weight.
Cook for 20 minutes and reduce the flame to low after the first whistle.
Once the pressure is released, take out the garni, pressing out all the extract from it.
Grind the cashews into a paste with some coconut milk.
Mix thoroughly and add the paste and cook for couple of minutes.
Adjust sugar at this time and add a pinch of salt.
Finally add the first extract of the coconut and cook till boiling point.
Switch off the flame and add the rose water and serve hot.