“3 INDIAN SUMMER COOLERS”

Indian summers can be hot, but they also bring some incredibly refreshing traditional drinks.

In this Instructables, I am sharing three of my favourites ­- Fennel Seed Cooler, Homemade Rose Syrup Cooler, and Sweet Yogurt cooler.

Three simple drinks, three beautiful flavours, and a little taste of summer in every glass.

FENNEL SEED COOLER:

1. 1 cup of fennel seeds.
2. 2 cups of water
3. 3/4 cup of rock sugar
4. 5-6 cardamom pods
5. Soaked chia seeds
6. Ice cubes (optional)

ROSE SYRUP COOLER:

1. 1 cup of fresh edible rose petals
2. 1 cup of sugar
3. 1 cup of water
4. soaked chia seeds
5. ice cubes

SWEET YOGURT COOLER:

1. 1 cup of curd/yogurt
2. 3-4 tbsp powdered sugar
3. A pinch of saffron
4. 1/2 cup of water
5. 1 tbsp of almonds and raisins
6. ice cubes

1. Soak the fennel seed and cardamom in water for 4-6 hours.
2. Blend the soaked mixture with rock sugar until smooth.
3. Strain it through a fine sieve to remove the solids. (This step is optional; I did not execute this step as I like solids in my drink.)
4. Take ice cubes and 1 tablespoon of soaked chia seeds in a glass.
5. Pour 2 tablespoons of fennel concentrate over the chia seeds and ice cubes, mix it well, and enjoy this refreshing drink in summer, as this drink also has natural cooling properties.

TIP: You can prepare the fennel concentrate in advance, refrigerate it, and use it for up to 15 days.

1. Gently wash the rose petals and remove any unwanted parts.
2. Add rose petals and water to a pan.
3. Simmer gently until the petals release their colour and aroma.
4. Strain the rose water.
5. Now add rose water with sugar to a pan and simmer gently until the liquid becomes slightly syrupy.
6. Add rose syrup, soaked chia seeds, ice cubes and chilled water to a glass.
7. Mix well, and serve chilled.

TIP: You can prepare the rose syrup in advance and refrigerate it.

1. Place a clean muslin cloth over a sieve and keep it over a bowl. Pour the curd into the cloth.
2. Gather the edges of the cloth and let the excess whey drain out, and leave it for 3-4 hours until the curd becomes thick and creamy.
3. Transfer the strained curd to a bowl and whisk until smooth and creamy.
4. Add saffron and powdered sugar; mix well.
5. Add water little by little and whisk until smooth.
6. Chill the yogurt in the cooler before serving.
7. Pour into a glass and garnish with chopped almonds and raisins.