ELAICHI RECIPES

Steps:

• Pour the water into a large saucepan.
• Lightly smash the green and black cardamoms in a pestle and mortar. Add to the water and bring to the boil.
• When boiling, add in the teabags and sugar.
• Add enough milk to turn the tea a pale beige colour.
• Bring to the boil again and just as it is rising to the top of the pan, switch off the heat. Strain and serve at once.

Steps:

• Dry roast poppy seeds in a heavy frying pan over low heat. stirring the pan often so as not to burn it, for about 5 minutes. Combine the poppy seeds, almonds and water in a blender or food processor fitted with the metal blade and process for 2-3 minutes or until the nuts are reduced to a fine puree. Add 2 cups milk and further blend on low speed for about 15 seconds. Pour the mixture through a strainer over a pan. Press out as much liquid as possible, then add the remaining milk and the cardamom seeds. Stirring constantly, bring to a boil over moderately high heat. Reduce the heat to low and simmer for 2 minutes. Add the sweetener. Indians will pour the milk back and forth from one pan to another to make the milk frothy much like a low tech cappuccino machine. The frothy milk is then served.