NIMBU SIKANJI / LEMON WATER
- 1 gm of stevioside (1g of stevioside is equivalent in sweetness to 10 tsp of sugar)
- 1 cup water (for the simple syrup)
- 1 cup lemon juice
- 3 to 4 cups cold water (to dilute)
- Serve with ice, sliced lemons.
- Make simple syrup by heating stevioside natural sweetness and water in a small saucepan until it is dissolved completely.
- While stevioside is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
- Add the juice and the sweet water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate for 30 to 40 minutes. If the Lemonwatre is a little sweet for your taste, add a little more straight lemon juice to it.
- Serve with ice, sliced lemons.
Servings 4
- 50 g Basmati Rice (soaked)
- 1 litre Milk
- A few strands of Saffron (kesar)
- 1 gm Stevioside natural sweetness
- A few drops of Rose Water
- 1/2 tsp Green Cardamom Powder
- 8-10 Pistachios (chopped)
- In a shallow bottom pan, boil the milk and then simmer it in low flame till it reduces a little.
- Take the soaked rice and grind it into a coarse paste. Add a little milk to it to thin its consistency.
- Add the rice paste to the milk and cook, stirring continuously. Take care not to form any lumps.
- Add saffron and stevioside natural sweetness and cook till it thickens.
- Now sprinkle green cardamom powder and rose water to it and mix well. Remove from heat.
- Pour out in serving bowl and garnish with pistachios.
- Serve chilled.
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