Welcome to the second post on the Winter Biannual Bibliothon blog challenge! Today’s challenge is hosted by the lovely team from Will Read For Booze. The fact that I knew her from before the Bibliothon gives me a special feeling. I’m so glad that she got chosen as a host for one of the blog challenges this time! She’s an absolute joy to interact with on Twitter and her blog is fabulous as well, so head over to show her some appreciation. The challenge for today is to create your own bookish beverage.
I actually struggled a lot to come up with this one. It marries my two passions, reading and cooking, yet I was stumped for ideas. I suddenly forgot every food/drink ever mentioned in any book. The idea I finally hit upon is quite a strange mix of the magical and real. The drink is inspired from The Star-Touched Queen and A Crown of Wishes by Roshani Chokshi. There is no direct reference to this in any of the books (at least to the best of my knowledge), but it’s the sort of beverage that would seamlessly fit into the world that Chokshi has created and you can imagine it being sold in the Night Market that Maya visits. I can also totally picture Gauri drinking it and growing it in her magical garden. It fits the atmosphere and the aesthetic of the setting in the books rather than any character. Also, the drink is predominantly white and in sync with the winter theme of the read-a-thon! However, it is a quirky real drink that can be bought or, even better, easily made. I think I’ve teased about it enough, so I’ll let you in on the secret now.
Rasmalai Smoothie Recipe
(Takes 20 mins, yields 4 servings)
Milk – 2 cup (can use vegan substitutes)
Almond – ½ cup
Mini rasgulla – 12-16 with ¼ cup syrup (can substitute the syrup with sweetener of your choice depending on how sweet you want it)
Saffron thread – ¼ tsp
Cardamom powder – 1 tsp
2 drops of rose essence
Pistachio – 1 tbsp
Slivered almonds – 1 tbsp
Saffron thread – 1 pinch
Edible rose petals – handful
4 dry & clean glasses to serve
- Take almonds in a clean glass bowl and pour warm milk in it enough to submerge the almonds. Keep aside for 10 mins.
- Take 4-5 tbsp of warm milk in another clean glass bowl. Add saffron in it and set aside for 1-2 mins. Stir with a clean spoon. Saffron will start colouring the milk almost instantly and gradually the milk will turn into bright yellow colour. Set aside until needed.
- Pour the soaked almonds along with the remaining milk in blender and blend into a smooth paste so that it is thick and dense. Add the syrup of rasgulla or sweetener of your choice and blend for 30 seconds.
- Add 2-3 mini rasgullas, ½ tsp cardamom powder, the saffron-soaked milk and the rose essence and blend for another 30 seconds.
- Take a small bowl and pour ½ cup of smoothie mixture in it. Add rest of the mini rasgulla in it and set aside for 5 minutes for it to absorb the flavours.
- Chill the rasgulla and smoothie separately until needed. When ready to serve, fill the glasses up to the rim with the smoothie. Take out the rasgulla from milk and squeeze out liquid as mush possible. Add dry rasgullas on top of the foamy smoothie.
- Garnish with slivered almonds, chopped pistachios, saffron strands and crushed rose petals on top. Serve immediately.
Original recipe can be found here.
If you do try this out, let me know how it turned out! What’s your favourite bookish food/beverage? Any magical drink that you wish was real? Let me know in the comments section below.