Time surely have wings, or else how does it flies away? It seems like just yesterday, when i wished the readers of my blog, “A Happy New Year”,as per Sindhi calender.

And here we are again , celebrating Chetichand(The New year) today.And no we aren’t alone in our celebrations, because every year, Maharastrians join in for the Gudi padva,while Kannada and Telugu people  celebrate the day as Ugadi

You can check out last year’s post on Behrana Saheb, and do join me this year to welcome our New Year with all the fun and frolic

Share with me how you celebrate this day, about the rituals you follow,about the food you cook or eat on this special day

I on my part will share this simple MILK ROSE, which is distributed as prasad on this day, along with some boiled chickpeas and  turmeric added rice

For making milk rose, we need sherbet (actually sorbet….confused?? well read it here) or rose syrup.So first lets make that,  in case you do not have that bottle of Roohafza, handy

The below recipe will yield approximately 2 bottles of sherbet(1 lit each,but not upto the brim)

Ingredients:

• Sugar 1kg
• Water 375 ml
• Milk 1 tsp (or 2 tsp lemon juice )
• Rose colour(Red colour in liquid form,approximately 1 tsp for each bottle)
  
• Green cardamom 3-4
  
• Rose Essence  just few drops
  
• Some rose petals(red rose,but cleaned thoroughly,or else skip this)

Method:

• In a thick bottom pan or any other huge container, boil sugar along with water,elaichi,rose petals and add milk(or lemon juice)
• Addition of milk or lemon juice will bring the impurities of sugar on the surface as a scum
• Remove the impurities settled  on the surface
• Let it boil,till it slightly thickens and change the colour, if too dilute it will taste less sweet,and if too thick,the sugar will crystallize after refrigeration.I know this sounds vague,but i will update this post with perfect details. Since this time i used the sherbets send in by family and relatives on various festive days(Its a custom in our community to send in bottles of Sherbet  on festival days…strange isn’t it?)
  
• Let it cool completely and then strain it
• Add 2-3 drops of essence and colour and store it in clean glass bottles
• Add few spoons of this syrup to 3/4 glass of water, add some ice cubes  to make simple sherbet
• For Milkrose, add 2-3 tsp of this syrup to 3/4 glass of boiled but cooled milk,add sugar if needed,few ice cubes and serve chilled

In the above picture, from front to backwards its, Milkrose, strawberry flavored,pineapple flavored,and orange  flavored   sherbet.For all these, the basic procedure remains same,except that the colours and essence are used as per the flavor preferred.Also do note that in case you ought to wish to make Kaalakhata or orange flavor,do not use milk to remove impurites,use lemon juice and also some citric acid crystals (tatri) too for that tangy taste

Here i would like to thank Vk (my another BIL)who passed on these valuable tips to me,and also helped me penning down exact measurements of ingredients

And also before any body shouts Plagiarism here,let me assure you that this picture is indeed inspired by Soma’s gorgeous Flor de jamaica beverage pictures,though mine is such a shoddy job done.I find it really hard to click liquids.So if any one can share some tips and tricks ,kindly do share with me

This  refreshing Pink beverage is going to FIC-Pink, a brainchild of  Sunshinemom of Tongueticklers, hosted this month by Priya of Priya’s Easy N Tasty recipes. Hope this comes under the category of that Pink which you expected