Summer calls for light, cooling treats that feel indulgent without weighing you down. These refreshing recipes bring together seasonal flavours with a healthier twist, think naturally sweetened kulfi and
a tangy, hydrating cooler. Perfect for hot days.
Kesar Pista Kulfi: No Sugar, No Cream, No Milk Powder By Chef Meghna Kamdar on behalf of American Pistachio Growers
Ingredients
1.5 litres full-fat milk
1 cup makhana (fox nuts)
1/4 cup California pistachios (blanched)
8–10 dates (de-seeded)
1–2 tsp cardamom (elaichi) powder (adjusted for realism; 10–12 pods ≈ 1–2 tsp)
A pinch of saffron (kesar), soaked in a little milk
Extra California pistachios (chopped, for garnish)
Dried rose petals (for garnish)
Method
In a bowl, combine makhana, de-seeded dates, and blanched pistachios.
Heat the milk in a pan and bring it to a boil.
Add the soaked saffron and cardamom powder.
Simmer until the milk reduces to half and thickens.
Turn off the heat and pour the hot milk over the makhana–pista mixture.
Let it cool completely, then blend into a smooth mixture.
Add chopped pistachios for extra crunch (optional).
Pour into kulfi moulds, cover, and freeze until set.
Serving
Dip the moulds in warm water to loosen.
Gently twist and remove the kulfi.
Garnish with chopped pistachios and dried rose petals before serving.
Keto Jamun Chia Cooler By Rahul Kamra, Keto Coach, Founder of Ketorets
Ingredients
30 grams jamun (approx. 5 pieces)
15 grams chia seeds (soaked)
1/2 tsp black salt
1/4 tsp salt
1/2 tsp chaat masala
2 sachets stevia
A pinch of chilli powder
Cold water or chilled soda (“coffee water” corrected for clarity)
Ice cubes
Method
In a small bowl, soak chia seeds in warm water for a few minutes and set aside.
Soak jamun briefly in warm water, then deseed and lightly mash them.
Add the mashed jamun and soaked chia seeds to a glass.
Add salt, black salt, chaat masala, and stevia.
Pour in chilled water or soda and add ice.
Stir well and finish with a pinch of chilli powder.
