Anar Gulab Sharbat ( Ramadam Special Collab with ADollopOfThat )

For the majority of foodies, Ramadan means a month long period of indulgence. From scouring for a treat in those tiny lanes that sell mouth watering kebabs and other delicacies to enjoying a full fledged meal at a friend's house, one does not leave any stoned unturned when it comes to making the most of this opportunity.

But for the people who actually observe the month long fast ( or 'roza' ), it is quite taxing to abstain from food and drink for almost 14 to 15 hours on an everyday basis. While it is supposed to help one develop the qualities of self control and abstinence, and the fasting does help detoxify the body, the whole process can leave one dehydrated and exhausted if one does not care to replenish ones energy reserves.

Hence the drinks also form an important part of the sehri and iftar meals as one needs to keep oneself hydrated. And if the weather is especially hot, it should additionally cool the body. Here is a very simple Ramadan drink that one can prepare in no time . Made with rose petals, pomegranate juice and a dash of Roohafza, this is one soothing concoction that smells heavenly.

Just in case the very description of this Sharbat leaves you with a whetted appetite, there is another delicacy to make it even more special. For my very talented friend Parinaaz is sharing the recipe for Quatayef, a luscious Middle Eastern pancake.

Read on for the recipe -

Preparation Time - 10 mins ( standby time - overnight  or 8 hours )

Ingredients -

• 2 cups of deep pink rose petals
• 3 cups hot water
• 1 cup pomegranate juice
• 4 tbsp Roohafza
• 1/2 cup pomegranate seeds
• a few rose petals for the garnish
• a squeeze of lemon ( optional )
• sugar syrup as per taste

Preparation - Grind the rose petals in a blender and steep the paste in the hot water. Pop it in the fridge and let it stand for 7-8 hours. 

Strain into another jug using a fine mesh. Add the pomegranate juice and Roohafza. Taste and add more sugar syrup if required. 

If it is too sweet for your liking, squeeze in some lemon as well.

Pour into glasses. 

Garnish with pomegranate seeds and rose petals.

Serve chilled.

And here is the delicious Quatayef !!

Falooda (Faluda)

Another sweet delicacy from Hyderabad! This rose flavored ice-cream shake cum dessert is a must try on a visit to the city (of course after the sumptuous dum biryani). I had it for the first time at Charminar and i still covet the unique taste. It is so thick that one hardly gets a few sips with the given straw. That's why they give you a spoon with it so that you can dig in. One can find it on the menu of quite a few eateries in the city but I would suggest having it at Charminar. And do not think about the calories while you are enjoying it.

And yes, they also serve it at the 'iftar' parties during Ramzan. Read on for the recipe -

Preparation Time - 15 mins ( plus 1 hour standby )

Ingredients -

• 1 1/2 cup milk
• 1 tbsp condensed milk
• 3-4 tbsp rose syrup
• 2 scoops of vanilla ice-cream ( use 2-3 more scoops if you want it thick but then reduce the quantity of milk by half )
• 1 tsp basil seeds (sabza) or 2 tsp Chia seeds 
• 1-2 tsp sugar
• cherries or nut for garnishing 
• 2-3 tbsp faluda sev or regular vermicelli 
• crushed ice (optional)

Preparation - Soak the basil seeds with 1 tbsp rose syrup and 6-7 tbsp water. Keep aside for 1 hour.

Boil the milk with sugar and condensed milk for 2-3 mins. Keep aside to cool down.

Cook the faluda sev or regular vermicelli as per instructions on the packet. Drain and keep aside till cool.

Once the milk is cool, add 1 scoop icecream, 1 tbsp rose syrup and some crushed ice. Buzz for 1-2 seconds in a blender.

Assembling -  Take a tall glass. Pour a little rose syrup on the bottom. Top up with the faluda/vermicelli. Pour a little milk over it.

Next add a layer of the soaked basil seeds. Top it up with the flavoured milk.

Finally add the ice-cream on top and garnish it with cherries/dry fruits and rose syrup.

Serve immediately.

Note - Be careful while assembling the layers. Do it slowly so that the layers do not get mixed up..
But then one can also throw in everything together coz, trust me, it tastes just as good :)

One can also use Rooh-afza instead of rose syrup.

I personally prefer to use Chia as I find that they taste much better .