Honeylicious Recipes

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Honeylicious Recipes

Replacing sugar for a healthier life

For many generations, both ordinary and imaginative cooks have created lip-smacking dishes with honey. A classic, fashionable as well as a trendy ingredient, it is undoubtedly a healthier alternative to sugar.

It not only enhances the taste of innumerable delicacies but also provides one with unbelievable amounts of energy, amazing fitness, and a perfect figure.

In this article, I have created recipes which can be used in everyday cooking, this making honey an integral part of your regular diet. So drop sugar and let your entire family feast on the honeylicious recipes that are easy to create, fantastic for health and great to relish.

 

Drop sugar. Switch to Honey.

A natural sweetener, honey has one-fourth lesser calories than sugar and thus can be incorporated in the diet without guilt. Also whole honey is full of minerals, vitamins, and antioxidants, sugar has no such benefits. Hence, unlike sugar, this epitome of sweetness not only takes care of your taste buds but your health too. So go on and relish nature’s wonderfood.

 

Energy Drinks

Energy Drinks
Mango Honey Milkshake

Chocolate Honey Milkshake

Serves: 2

Preparation Time: 10 Minutes

Blending Time: 5 Minutes

Ingredients:

2 cups milk

1 tbsp cocoa powder

1 tbsp drinking chocolate

Crushed ice to taste

Garnish:

Chocolate vermicelli or grated chocolate

Method:

  1. Put the milk in a mixing jar; add cocoa powder, drinking chocolate and honey.
  2. Blend together with a hand blender; add crushed ice and blend again until smooth.
  3. Pour into a shake glass; garnish with chocolate vermicelli and serve chilled.

Chef’s note: Chocolate is a stress reliever and mood enhancer and combined with honey and milk it becomes more effective and thus refreshes the mind, stabilizes the mood and keeps stress away.

 

Sweetened Honey Butter Milk (Lassi)

Serves: 2

Preparation Time: 5 Minutes

Mixing Time: 5 Minutes

Ingredients:

1 ¼ cups yogurt

1 ¼ cups water

2 tbsp honey

Crushed ice to taste

Garnish: Fresh basil (tulsi) leaves

To serve: At lunchtime or as a mid-day refreshing drink

Method:

  1. Put the yogurt in a mixing jar/jug and whip with a hand blender until smooth.
  2. Add water and honey and blend again until smooth. Stir in the crushed ice and pour into big glasses. Garnish with basil leaves and serve chilled.

 

Mango Honey Milkshake

Serves: 2

Preparation Time: 5 Minutes

Ingredients:

1 large mango, ripe

2 cups milk

2 tbsp honey

Crushed ice to taste

Garnish: Chopped mango pieces or red cherries (fresh/tinned)

To Serve: It can be served at any time like breakfast, brunch time or evening time to regain the energy levels.

Method:

  1. Peel the mango, remove the seed and mash the flesh to make pulp.
  2. Put the milk in a mixing jar, add the mango pulp, honey, and crushed ice and blend together with a hand blender until smooth shake is formed.
  3. Pour the shake into tall glasses and garnish with mango pieces or cherries and serve chilled.

 

Honey Fruit Punch

Serves: 2

Preparation Time: 15 Minutes

Mixing Time: 10 Minutes

Ingredients:

½ cup soda

½ cup apple juice

½ cup mixed fruit juice

¼ cup pomegranate juice

2 tbsp honey or to taste

1 tbsp lemon juice

Pinch of cinnamon (dalchini) powder

Few mint leaves, finely chopped

Crushed ice to taste

Garnish: Chopped fruit and pomegranate seeds (fresh)

To Serve: As a mocktail or energy drink

Method:

  1. Put the soda water, apple juice, mixed fruit juice, orange juice, lemon juice and honey in a mixing jar.
  2. Stir and mix well. Add cinnamon powder and mint leaves and stir while adding the crushed ice.
  3. Place the chopped fruits and pomegranate at the base of punch glasses. Pour the honey fruit punch and serve chilled.

Related Article: Delectable Recipes.

Healthy Mornings

Fresh Fruits in Honey Syrup
Fresh Fruits in Honey Syrup

Honey Nut Grilled Toast

Serves: 2

Preparation Time: 15 Minutes

Cooking Time: 15 Minutes

Ingredients:

4 Brown bread slices

4 tsp Honey

For the Topping:

½ cup crushed mixed nuts (cashew nuts, walnuts, and almonds)

3/4 cup grated cheese

½ tsp crushed peppercorns (sabut kali mirch)

Garnish: Roasted sesame (white til) seeds

Method:

  1. Toast the bread slices in a toaster and spread a tsp of honey on each toast.
  2. Mix together crushed nuts with cheese and crushed peppercorns in a separate cup. Keep aside.
  3. Sprinkle a tablespoon of the topping mixture evenly on the honey toast and grill in an oven cum grill for 2-3 minutes until cheese melts.
  4. Garnish with roasted sesame (white til) seeds and serve warm with breakfast with cornflakes honey milk.

Chef’s note: Dry fruits like walnuts, cashew nuts, and almonds are rich in Vit B and A, Iron, Phosphorus, which are good for the brain and memory. Along with honey, cheese, and sesame (white til) seeds, it provides enough calcium and energizes the system for a day of hard work and thus should be served at breakfast time.

 

Wheat Flour Paratha with Honey

Serves: 2

Preparation Time: 15 Minutes

Cooking Time: 25 Minutes

Ingredients:

1 ½ cups wheat flour

1 tbsp butter or oil

1 tbsp honey

Milk/water, as required

Butter/oil, to baste or shallow-fry

1 tbsp honey to pour

Garnish: Roasted sesame (white til) seeds

Method:

  1. Put the wheat flour along with butter/oil and honey in a mixing bowl. Add milk or water and knead into a smooth, pliable dough.
  2. Divide the dough into two parts; shape into 2 round balls, roll out a little, fold over and roll again into a 4-5” diameter paratha.
  3. Cook the parathas on a preheated tawa/griddle basting with butter or oil on both the sides till golden brown. Remove from heat.
  4. Place the paratha on a serving plate and pour honey over it. Garnish with roasted sesame (white til) seeds and serve hot.
  5. Alternatively, you may crumble the paratha into small pieces (churi) arrange on a serving plate, pour honey over it and rub well with the churi. Garnish with sesame (white til) seeds and serve warm.

Chef’s note: You can also garnish with a swirl of cream as a variation.

 

Fresh Fruits in Honey Syrup

Serves: 2

Preparation Time: 20 Minutes

Mixing Time: 10 Minutes

Ingredients:

½ cup apples, cored and diced

½ cup pears, cored and diced

½ cup strawberries halved (seasonal)

½ cup kiwis, diced

½ cup grapes, green/black

½ cup oranges/peaches, diced

For Honey Syrup:

2 tbsp Lemon juice

2 tbsp orange juice

2 tbsp apple juice

3 tbsp honey

Garnish: Fresh pomegranate (anar) seeds

To Serve: At breakfast time with cereal and milk

Method:

  1. Put all the ingredients for the honey syrup in a small bowl, stir well until honey blends with the juices. Keep aside.
  2. Transfer all the diced fruits into a serving bowl and pour honey syrup over them. Toss gently and chill in the refrigerator for some time or let it stand for 10 minutes.
  3. Garnish with fresh pomegranate and serve at breakfast time with cereal and milk.

 

Cornflakes Honey Milk

Serves: 2

Preparation Time: 5 Minutes

Cooking Time: 5 Minutes

Ingredients:

2 cups hot/cold milk

2 tbsp honey or to taste

2 cups cornflakes + chocolate flakes (chocos)

Garnish: Swirl of honey or chocolate vermicelli/tidbits (readymade)

To Serve: At breakfast time with sandwiches

Method:

  1. Pour the hot/cold milk into serving bowls and stir a tbsp of honey or to taste in the milk in each bowl.
  2. Add the assorted cornflakes into the milk and stir well. Garnish with a swirl of honey or chocolate vermicelli or tidbits and serve accordingly.

 

Wheat Porridge Daliya with Honey

Serves: 2

Preparation Time: 10 Minutes

Cooking Time: 25 Minutes

Ingredients:

1 tbsp butter

½ cup Daliya (wheat porridge)

2 cups water

2 cups milk (hot)

2 tbsp honey

Garnish: Almonds (badam) blanched, slivered and raisins (kishmish)

To Serve: At breakfast time

Method:

  1. Melt butter in a cooker and add Daliya (wheat porridge). Sauté and dry roast until light brown and add water. Stir well and cover with the lid. Cook for 1 big whistle then cook on simmer for 5 minutes. Remove from heat. Keep aside.
  2. Put the cooked Daliya into two serving bowls and add a cup of hot milk in each bowl. Pour a tbsp of honey into each bowl and stir well.
  3. Garnish with blanched almond slivers and raisins. Serve hot.

 

Natural Starters

Honey and Mixed Sprouts Salad

Honey and Mixed Sprouts Salad

Serves: 2

Preparation Time: 15 Minutes

Cooking Time: 10 Minutes

Ingredients:

1 ½ cups mixed sprouts, steamed

½ cup tomatoes, finely diced

½ cup corn grains boiled/tinned

½ cup cucumber, finely diced

½ cup onion, finely diced

Dressing/Seasoning:

1 tbsp lemon juice

2 tbsp honey

2 tbsp orange juice

1 tbsp coriander leaves, chopped

¼ tsp chaat masala

¼ tsp jaljeera powder

Salt and pepper to taste

Garnish: Cottage cheese (paneer) cubes and fresh pomegranate (anar) seeds

To serve: As an appetizer

Method:

  1. Transfer the mixed sprouts along with the rest of the ingredients into a salad-mixing bowl and toss well.
  2. Mix all the ingredients for the dressing and seasoning together in a separate cup and pour the dressing into the salad bowl.
  3. Mix well and toss gently. Keep in the refrigerator to chill. On cooling, transfer ri a serving platter.
  4. Garnish with cottage cheese (paneer) cubes and fresh pomegranate seeds. Serve cold or at room temperature as an appetizer.

Chef’s note: This is a zero oil salad, which is rich in nutrients. Along with honey, it is easily digested and keeps you satiated for a longer time.

 

Honey Chilli Masala Idlis

Serves: 2

Preparation Time: 15 Minutes

Cooking Time: 25 Minutes

Ingredients:

2 cups cocktail-size dumpling idlis (see Chef’s note)

1 tsp butter

½ cup onion rings

½ cup cabbage, shredded

Salt and pepper to taste

½ tsp chaat masala

2 tbsp oil

½ tsp mustard seeds

½ tsp cumin seeds

2 dry red chillies, crushed

¼ cup onions, finely diced

¼ cup peanuts, roasted, crushed

¼ cup capsicum, diced

¼ carrots, diced

1 tbsp honey

1 tbsp Thai Chilli Dip

½ tsp dried pomegranate (anardana) powder

1 tbsp lemon juice

To Serve: With nachos or papads

Method:

  1. Melt the butter in a pan, sauté the onion rings and cabbage and season with salt, pepper and chaat masala. Transfer to a salad bowl.
  2. Heat the oil in a wok/karahi, add the mustard and cumin seeds and stir in the red chillies, onion, peanuts, capsicum, and carrots and sauté for 2 minutes. Add the honey, season with the Thai Chilli Dip, pomegranate powder, salt, and pepper.
  3. Remove the wok from the stove, stir in the idlis and lemon juice and transfer to the salad bowl. Toss the salad lightly and serve.

Chef’s note: Make idlis at home – Put 1 cup semolina (suji) in a bowl and blend in 1 cup yogurt along with 1 tap slices green chillies, 1 tsp chopped coriander leaves, 1 tsp (1 sachet) Eno Fruit Salt, ½ tsp salt and 1 tsp oil. Beat everything to make a smooth, thick batter. Make cocktail-size, small idlis, steam in batches in a greased idli steamer, cool and reserve.

 

Peppercorn Honey Cottage Cheese (Paneer)

Serves: 2  

Preparation Time: 15 Minutes

Marinating Time: 25 Minutes

Cooking Time: 10 Minutes

Ingredients:

250g cottage cheese (paneer)

For the marinade:

2 tsp honey

½ tsp garlic paste

1 tbsp thick cream

1 tbsp thick/hung yogurt

¼ tsp red chilli powder

¾ tsp peppercorns (sabut kali mirch), freshly crushed

Salt to taste, 1 tsp corn flour

Oil to shallow-fry or baste

Garnish: Baby tomato slices/capsicum wedges

To Serve: Mustard sauce

Method:

  1. Drain water completely from the cottage cheese, cut into triangles and place on a flat, shallow plate spacing the pieces apart.
  2. Combine the ingredients for the marinade in a small cup until smooth. Rub over the paneer pieces gently to avoid breaking them. Marinate for 25 minutes.
  3. Healy little oil in a large shallow pan and shallow fry the paneer pieces until golden brown. Alternately, you can place them under a hot grill, basting them with oil while turning sides.
  4. Arrange a snack-platter, garnish with baby tomato slices/capsicum wedges and serve hot with mustard sauce.

 

Fresh Fruits and Honey Chaat

Serves: 2

Preparation Time: 20 Minutes

Making Time: 10 Minutes

Ingredients:

½ cup apples, cored, diced

½ cup pears, cored, diced

½ cup apricots, stoned, diced

½ cup orange segments, sliced

½ cup mangoes, stoned, diced

½ cup lettuce leaves, loosely torn

Dressing:

1 tbsp lemon juice

1 tbsp French dressing

2 tbsp honey

½ tsp dried basil herbs

Salt and white pepper to taste

Garnish: Fresh pomegranate seeds

To Serve: As a tea time snack/ salad

Method:

  1. Put all diced fruits and lettuce into a salad-mixing bowl. Toss gently to mix them.
  2. Combine lemon juice, French dressing, honey with basil herbs, salt, and white pepper into a smooth dressing.
  3. Pour the dressing into the mixing bowl over the fruit and lettuce, toss gently and carefully so that the dressing coats the salad nicely.
  4. Arrange the salad on a serving platter/bowl, garnish with fresh pomegranate seeds. Chill for 10 minutes before serving or can be served at room temperature.

 

Garlic Honey Potato Wedges

Serves: 2

Preparation Time: 15 Minutes

Cooling Time: 20 Minutes

Ingredients:

4 large potatoes, parboiled, cut into wedges

Oil to deep fry

To Sprinkle:

1 tbsp cornflour

Salt and pepper to taste

1 tsp dried mint (pudina) leaves powder

1 tbsp olive oil

1 tsp garlic, grated

½ tsp red chilli flakes

½ tsp chilli sauce

1 tsp salsa sauce

1 tbsp honey

Salt and white pepper to taste

Garnish: Spring onion (hara pyaaz) tassels/tomato curls

To Serve: Soup and salad/sweet chilli sauce

Method:

  1. Put the potato wedges in a bowl and sprinkle cornflour, salt, pepper, and mint powder. Toss gently to get well-coated wedges.
  2. Heat oil in a wok/karahi and deep fry the potato wedges until crisp and golden brown. Remove with a slotted spoon and drain on a kitchen towel. Keep aside.
  3. Heat olive oil in a non-stick pan, stir-fry the garlic till color changes. Add the chilli flakes, chilli sauce, salsa sauce, honey, salt, and white pepper. Mix well and stir in the potatoes. Toss gently until coated properly. Remove from heat.
  4. Transfer to a serving platter and garnish with spring onion tassels/tomato curls and serve hit with soup and salad/sweet chilli sauce.

 

Wholesome Meals

Wholesome Meals

Cherry Honey Chicken – Oriental style

Serves: 2

Preparation Time: 20 Minutes

Marinating Time: 20 Minutes

Cooking Time: 20 Minutes

Ingredients:

250g boneless chicken, cut into medium pieces

Oil to deep fry

For the marinade:

1 tap refined flour

1 to rice flour

1 tsp cornflour

1 tsp lemon juice

1 tsp garlic juice

1 tsp vinegar

½ tsp red chilli flakes

Salt and pepper to taste

1 tbsp oil

1 green chilli, sliced

½ cup spring onions, chopped

½ cup capsicum juliennes

1 tbsp honey

1 tbsp cherry syrup (readymade)

1 tbsp sweet chilli sauce (readymade)

1 tsp soya sauce

Few cherries, tinned

Garnish: Chopped spring onions

To Serve: Chinese cabbage salad and mixed honey noodles

Method:

  1. Wash and wipe the chicken pieces with a cloth napkin, put them in a bowl and mix all the ingredients for the marinade and rub over the chicken. Marinade for 20 minutes.
  2. Heat oil in a wok/karahi. Stir fry the chicken pieces until golden brown, drain crisp on kitchen paper and keep aside.
  3. Heat little oil in a wok. Stir fry green chilli, spring onions and capsicum for 2-3 minutes on high heat, reduce to simmer then add all the sauces, honey, syrup, and cherries.
  4. Mix gently and stir in the chicken, cook together for 3-5 minutes until thoroughly heated. Transfer to a serving dish, garnish with spring onions and serve hot with Chinese cabbage salad and mixed honey noodles.

Chef’s note: You may use fish instead of chicken and make cherry honey fish as a variation. Add fish recipe link here

 

Mixed Vegetable Honey Uttapam

Serves: 2

Preparation Time: 15 Minutes

Cooking Time: 20 Minutes

Ingredients:

For the batter:

1 cup ready to mix Uttapam flour variety mix (any brand commercially available) or homemade Uttapam mixture from urad dal and rice

Water as required

Topping:

½ cup onions, finely chopped

½ cup tomatoes, de-seeded, finely chopped

½ cup green capsicum, finely chopped

2 green chillies, finely chopped

Salt and pepper to taste

½ tsp red chilli powder

Oil for cooking/ shallow frying

Honey as required, to spread

Garnish: Curry leaves and lemon wedges

To Serve: Coconut chutney/tomato chutney

Method:

  1. Transfer the Uttapam variety mix into a mixing bowl, add enough water to make a smooth, flowing batter and keep aside for 10-15 minutes. Mix all the ingredients for the topping in a separate bowl and keep aside.
  2. Heat oil in a non-stick tawa or griddle, pour 2 tbsp of batter, spread in a circular motion with the back of the spoon and cook for a minute. Sprinkle 2 tbsp of the topping mixture on the Uttapam, cover with a lid and cook for 2 more minutes, turning sides until slightly golden brown in color.
  3. Dribble a tsp of honey in the Uttapam over the vegetables, spread evenly and remove from heat. Transfer to a serving plate.
  4. Cook all the Uttapams in the same way, garnish with curry leaves and lemon wedges. Serve hot with coconut or tomato chutney.

Chef’s note: You can also serve with sambar and rasam (ready to cook) packets to save time.

 

Honey Kebab Kathi Roll

Serves: 2

Preparation Time: 15 Minutes

Cooking Time: 25 Minutes

Ingredients:

2 tbsp olive oil

½ cup spring onions

½ cup red bell pepper

½ cup yellow bell pepper

½ cup green bell pepper

259g chicken seekh kebabs – all sliced

½ cup cabbage, shredded

Mix Together:

2 tbsp honey

2 tbsp sweet chilli sauce

Salt and oregano, to taste

½ tsp peppercorns, freshly crushed

4 cooked wheat flour rotis or ready to cook tortillas (commercially available)

Garnish: Lettuce leaves, loosely torn

To Serve: Chutney or tomato sauce

Method:

  1. Heat olive oil in a pan. Stir fry the spring onions and add the red, yellow and green bell pepper along with cabbage. Sauté for 2 minutes and add the chicken seekh kebabs. Cook until thoroughly heated, reduce to simmer.
  2. Add honey, sweet chilli sauce, salt, peppercorns, chaat masala and oregano in a cup. Pour over the chicken and vegetable mixture.
  3. Stir-fry over medium heat until glazed, place the cooked wheat flour rotis/ tortillas on a plate. Place 2 tbsp of the filling evenly, roll from one side to the other keeping the filling intact.
  4. Re-heat in a microwave, cut into 2 halves, garnish with lettuce and chutney. Alternatively, you can replace the kebab with Paneer or mushroom to enjoy a vegetarian version.

 

Nutritious Finale

Orange Honey Cake
Orange Honey Cake

Honey Almond and Paneer Phirni

Serves: 2

Preparation Time: 15 Minutes

Cooking Time: 25 Minutes

Ingredients:

20g almonds

½ cup water

3 cups milk

1 cup cottage cheese (Paneer), crumbled

2 tbsp honey

Garnish: Almond/ pistachio (pista)

Slivers (silver warq)

To Serve: As a dessert after lunch or dinner time

Method:

  1. Soak the almonds in ½ cup water. Microwave on high for 30 seconds and leave for some time. Skin them and cut them into thin slices (slivers). Keep aside.
  2. Blend the cottage cheese in ½ cup milk into a thick, smooth paste. Keep aside.
  3. Heat the rest of the milk in a heavy bottom saucepan, bring to boil, then add the cottage cheese and milk paste stirring all the time. Cook on medium heat until the milk thickens and turns into custard-like consistency.
  4. Stir in the honey, mix well and remove from heat. Transfer to a serving dish, garnish almonds slivers/silver warq and serve hot or chill before serving.

Chef’s note: Cottage cheese (paneer) along with almonds, honey and milk is a complete food for all age groups providing calcium, vitamins, antioxidants, and minerals to maintain adequate energy levels and honey is added to replace sugar in a healthy way.

 

Khoya and Honey Gajar Halwa

Serves: 2

Preparation Time: 20 Minutes

Cooking Time: 20 Minutes

Ingredients:

250g red carrots, peeled, coarsely grated

1 tbsp butter

½ cup khoya, grated

2 tbsp honey

Garnish: Few raisins (kishmish)

Cashew nuts

Almonds

Silver warq

To Serve: As a dessert after dinner or lunch

Method:

  1. Put the grated carrots and butter in a wok/karahi and cook on medium heat, tossing occasionally until carrots are tender and the water released by carrots begins to reduce.
  2. Add the khoya (dried reduced milk) and toss gently, till it melts and mixes into the halwa. When the halwa turns dry, stir in the honey and cook for 2 minutes and remove from heat.
  3. Transfer to a serving dish, garnish with raisins, pistachio, almonds and silver warq. Serve warm or hot.

Chef’s note: This can be served as a breakfast meal by mixing 2 tbsp of gajar halwa into 1 ¼ cups hot milk. Reheat it thoroughly and put in a bowl, serve hot with brown bread toasts or sandwiches.

 

Orange Honey Cake

Serves: 2

Preparation Time: 10 Minutes

Baking Time: 20 Minutes

Ingredients:

¾ cup refined/ cake flour

1 tsp baking powder

¼ cup oil/butter

2 eggs

1 tbsp brown sugar (it is added along with honey to stabilize the cooking of honey at high temperature)

3 tbsp honey

1 tbsp orange marmalade

Garnish: Dribble of honey with orange juice and orange marmalade

To Serve: With ice-cream drizzled with little honey

Method:

  1. Sieve/ sift together refined flour and baking powder. Keep aside.
  2. In a mixing bowl, beat oil, brown sugar and eggs together till fluffy.
  3. Pour in the milk and essence, beat well and add the flour mix, beat again slowly until smooth.
  4. Then fold in the orange marmalade and honey. Lime a 5-7” baking tin and pour the batter into it. Bake in a preheated oven at 180°C/350F for 20 minutes until well risen. Let it stand for 5-10 minutes. Mold and place the cake on the serving platter, cut into square/rectangular pieces, garnish with a dribble of honey, orange juice and marmalade.

 

Honey Fruit Custard

Serves: 2

Preparation Time: 15 Minutes

Cooking Time: 15 Minutes

Ingredients:

2 cups milk

½ cup custard powder (strawberry flavor)

Little water or milk, as required

2 tbsp honey or to taste

1 cup assorted fruits, finely diced (strawberry, grapes, plums, banana, mango, or pear)

Garnish: Little honey dribbled over fruit pieces

Method:

  1. Put milk in a saucepan, bring to a boil and reduce to simmer.
  2. Dissolve the custard paste in little water or milk into a smooth flowing paste.
  3. Pour the custard paste into the milk in a thin stream, stirring continuously to prevent the formation of lumps.
  4. Add honey once the milk thickens, stir well and remove from heat. Let it cool. Place the finely diced fruits in a serving bowl or individual bowls and pour honey custard over them. Stir gently, garnish with a dribble of honey with some fruit pieces. Chill for a while before serving.

 

Seviyan Honey Kheer/Payasam

Serves: 2

Preparation Time: 15 Minutes

Cooking Time: 20 Minutes

Ingredients:

1 tsp butter

½ cup very fine vermicelli (seviyan), browned

2 ½ cups low fat milk or skimmed milk

Pinch of cardamom powder

2 tbsp honey or to taste

25g almonds, blanched, slivered

Garnish: Few raisins/almond slivers

To Serve: After lunch or dinner time as a refreshing dessert

Method:

  1. Heat the butter in a saucepan/karahi and add the vermicelli and fry on low heat until evenly browned and deeper in color.
  2. Add the milk and cardamom, bring to boil and cook for 5-7 minutes or until milk thickens and turn into kheer like consistency.
  3. Stir in the honey and cook for a minute. Remove from heat. Transfer to a serving bowl, garnish with remaining almonds and raisins and serve warm or chilled.

Related Article: Sweet Chariot.

Dream Delights

Melon Seed and Honey Smoothie
Melon Seed and Honey Smoothie

 

Almond Saffron and Honey Milk

Serves: 2

Preparation Time: 10 Minutes

Cooking Time: 10 Minutes

Ingredients:

2 cups milk

Pinch of cardamom powder

½ cup crushed almonds

2 tbsp honey

½ tsp saffron dissolved in 1 tbsp milk

Garnish: Few saffron strands

Method:

  1. Bring the milk to boil in a saucepan, add a pinch of cardamom powder and let it boil for 2 minutes.
  2. Reduce to simmer, add the crushed almonds, honey, and saffron. Cook for 1 minute before removing from heat.
  3. Pour into glasses, garnish with saffron strands, serve hot at bedtime.

 

Melon Seed and Honey Smoothie

Serves: 2

Preparation Time: 10 Minutes

Mixing Time: 10 Minutes

Ingredients:

2 tbsp melon/magaz seeds

2 ¼ cups milk

2 tbsp honey or to taste

Crushed ice to taste

Garnish: Pistachio, blanched, slivered

To Serve: At any time when extra energy is required

Method:

  1. Blend the melon/magaz seed powder with little milk (¼ cup) into a smooth paste. Keep aside.
  2. Transfer the rest of the milk in a mixing jar, add melon seed paste and honey. Blend together until smooth.
  3. Add crushed ice. Stir well and pour into shake glasses. Garnish with pistachio slivers and serve chilled.

Chef’s note: Melon seeds, almonds, and honey are a rich source of vitamins, minerals, and anti-oxidants. These when combined with saffron and milk raise the endomorphin and serotonin levels in the blood, acting as energy boosters to maintain vigor and vitality, thus inducing a good night’s sleep.

 

Wonderfacts

  • Honey is the only food that does not spoil. Found in the tombs of Egyptian Pharaohs, it has been tasted by archaeologists and found edible.
  • The best thing about honey is that it is completely free if fat, cholesterol and sodium.
  • It also boosts immunity and promotes healing.
  • If you are watching your weight, health and calorie intake, honey is definitely a smarter choice than table sugar.