Nelli Mojito and food styling practical

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The plain nelli cordial with sugar.

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Scientific name phyllanthus emblica 🙂 nelli in sinhala.

I managed to get a bottle of nelli all the way from sri lanka to dubai and got a luggage weight of 31 kilos.  The officer at the check in counter was very friendly enough and assured the weight was just fine when inquired if I’ve exceeded the maximum weight.

The first thing i did with nelli was just dilute it in water and drank with a bit of added sugar.

Suddenly it clicked to my experimental mind that why not try making a mojito out of this nelli cordial.

So here is how i managed to pull it together.

Its an experiment right?

So i just did a glass for myself.

Ingridients

Half a lemon

2 tablespoons nellisyrup or cordial

Sugar as required

6-8 mint leaves

Water as required

Method

1. Squeeze the lemon in a large glass

2. Add the nelli syrup or cordial

3. Add the mint leaves

4. Pour water

5. mix well and add sugar to taste

6. Refrigerate for 2 hours before serving

 

Nelli is a fruit thats also called as indian gooseberry (confirmed by a fellow blogger ishita g) also called aamla according to Wikipedia.  We sri lankans call it nelli.

In sri lanka we have two varieties and the normal one is commanly use in making pickles, achcharu, nelli syrup or cordial and dosi which according to indian cuisine is knowns as murabbah.

The other type of nelli is medicinal and is recommended for diabetes patients. Its called maranthu nelli and is quiet bitter even it’s cordial is very bitter.

The ways which we have it with a shortnote recipe-

Nelli Achcharu – partially boiled nelli eaten with salt, pepper and chillie.

Nelli thosi – nelli cooked in sugar syrup and soaked in sugar syrup served with its syrup.

Nelli cordial or syrup – the juice extracted from pure nelli diluted in water with sugar and serve cool.

Below is a link on what i found about nelli fruit nd its helath benefits just incase anyone is interested in learning more am not very sure of tha facts but hope googling might work well 🙂

 

http://srilanka-ayurveda-guide.blogspot.ae/2009/05/sri-lankan-herbs-medicinal-power-and.html?m=1

Have a great week ahead.

Mafaza haleem

 

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Sri lankan falooda

I know two types of falooda one is the sri lankan one and the other is bombay version, am not quiet sure of the exact difference between the two yet I know for sure that both taste good in their own way. I make falooda at home which is our homemade version of sri lankan falooda and it’s with kasa kasa also known as black poppy seeds. Two years ago I celebrated my 1st ramadan in dubai by hosting an ifthar for friends and co workers of my husband and my husband taught me how to use agar agar with falooda. I really enjoyed it and ever since started following the same technique while making falooda.
Here is a quick and photogenic post on how to make it.
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Prepare bowls with different colors.
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Add agar agar into boiling water quantity to be followed according to instructions on packet.
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Pour the agar agar mixture through a sieve over the prepared bowls. Mix well and let them set. As they set grate using a grater.
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Sprinkle on top of a glass of falooda made with rose water, condensed milk and cool water.
In a few minutes see the colors seperate and create a shade of colors on your falooda.
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How to make this agar agar –
Boil 4 cups of water
Add 1 pack agar agar and stir continuously until the agar agar melts and the mixture thickens.
To check consistency pour a drop onto a dry surface and see if it sets partially if so its ready to pour. Another way is to pour a drop onto a bowl of cold water if the drop curdles.
If so take off heat.
Add color after the mixture is thickened.