Ruvaangan Chaaman
This Kashmiri drink made with grated coconut and sabja seeds is served during Ramadan.
Babri Beoul Tresh Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 1

Cooking Time

-20-22 Min

Difficulty

- Medium

Preparation Time

- 10 Min

INGREDIENTS

  • 1 Cup Milk
  • 2 tbsp Sugar
  • 50 gms basil Seeds
  • 1 tsp Cardamom Powder
  • Few Strands Kashmiri Saffron
  • 2 tbsp fresh Coconut greeted

HOW TO PREPARE RUVAANGAN CHAAMAN

  1. 1

    Add Milk in a pan, add sugar and boil, add cardamom powder, Kashmiri saffron, grated coconut and stir , Remove it in the bowl and cool the milk , Soak the basil in water for 2 hours , Mix basil seeds with milk and serve chilled.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ajay Chopra

Chef

Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

Other Shows by host:
Northern Flavours - Season 3 | Northern Flavours |
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