ROSE SYRUP PUNCHED ZAFRANI ORANGE-POMEGRANATE BARAF GOLA TOPPED WITH CHOCO - VANILLA ICE-CREAM

Rose Syrup Punched Zafrani Flavoured Orange-Pomegranate Baraf Gola Topped with Choco-Vanilla Ice-cream .... uff such a big name but I bet you will enjoy doing it thoroughly because it is just one, two, three steps and done. Even my fingers are paining writing the name. Instead 'lau ghonto' that is a dish with bottle gourd  sounds sleek..... but do not go by the name. Today morning, I did it which takes about 40-45 minutes to be done while this cooler took less than 30 minutes. Yes, Bengali Cuisine is about slow cooking at low heat rather than stir fries at high heat. I do not wish to get into any fight about which one is a healthier method, it is more of a habit. Our generation or the next or next to next may try to get healthier, like  at times I do not fry the cauliflower florets and potato pieces while doing a curry with it, they do taste fair while less oil is consumed. People like our mother or the grandmother will never accept it. 

The Bengali veteran ladies say "bheje, na koshaley kisher ranna".... if we do not fry and slow cook, it is not cooking. I could never make her understand, "mani frying enhances the taste but may lose the necessary nutrients, do not always go by "Dharmendra's way of jail mein chakki pissing pissing pissing & keep stirring". I do follow her when it comes to authentic Bengali cooking. When it comes to Bengali homely cooking she is too proud and believes she and her mother are the ultimate in it. I am a liberal who believes one cannot be a Jack of all trades.... each one of us have our own & qualities & limitations, both. There has always someone who is better than me in some aspects or the other!

It is a Sunday and I do not usually post ..... but today is Holi / Dol Poornima..... I may not play with colours except for only with my ladoo Gopal. Thandai or Coolers are an integral part of the Holi celebration and I tried to prepare a cooling drink that can be accepted globally paying due respect to a larger section of people. My coke-a-holic son did not touch it but I am sure it can be a healthy, happy and yum choice for the "only messiahs of the Almighty" on this earth. My senior indeed had a glass full of when I presented it singing "salam-e-ishk meri jaan jaara kabul kar lo".... he calls me drama queen but complies too at times. My rebel son is too vocal about his likes and dislikes and I am not the kind who can handle, really need a right kind of "Olive Oyl" for him.

Do you see a Piyali Muthha touch in this glass of Rose Syrup Punched Zafrani Flavoured Orange-Pomegranate Baraf Gola topped with Choco-Vanilla Ice-Cream? Yes, you are right because I do not accept mytrystwithfoodandtravel.com to take such long a break, she owns a boutique blog. Summer is approaching, come let us pamper ourselves with this healthy baraf gola done with fresh fruit juices. Later when I do other flavours of baraf gola, I will associate some childhood memories with it.

INGREDIENTS : 

Orange : 2
Pomegranate : 1/2 of a medium sized
Rose Syrup : 1 small cup
Sugar : 2tsp
Black Salt : 1/4 tsp
Saffron : 8-10 strands
Ice Cubes : 2 big cups

Warm Milk : 1/2 small tea cup
Ice Cream : 1 scoop per glass. [I used store bought, use your choice of flavour]

METHOD :

Soak the saffron strands in warm milk. My ingredients are ready to be used.

Peel the orange and pomegranate, wash and get the juice in a juicer. Strain the juice through a strainer.  Add the black salt, sugar and mix well. Take the ice cubes in a blender.

Blend to get a crushed form. It looks as below. Be gentle, else your blender may spoil.

Arrange the glasses with crushed ice, top them with the juices, rose syrup, pour a little of saffron infused liquid  in each of them and  top each glass with your favourite ice cream scoop. It is ready to sip.