Ke Kannur Cocktail Recipe | Kadi Shake F

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Kannur Cocktail Recipe | Kadi Shake

 


Kannur Cocktail Recipe | Kadi Shake with step by step photos and video.


Kannur cocktail is a wonderful milkshake served Northern Kerala's juice parlors. It's made with simple ingredients but just one glass will fill you up. Making a Kannur cocktail at home is simple; just give it a shot and let me know what you think.




    What is Kannur cocktail?


    Kannur is the district in Kerala, famed for its distinct culture and cuisine. The Kannur cocktail, today's drink, is a milkshake served in Kannur's juice corners. Though it's called a cocktail, it's actually a mocktail with carrot, papaya, dried fruits, milk and other components.  It is a well-balanced drink whose  ingredients list will be difficult to figure out.


    A Kannur cocktail has a distinct texture than a conventional milkshake. In between, you'll find little bites. As a result, this drink is also known as a kadi shake, where the kadi refers to a bite.


    This cocktail is so famous in Kannur that people go to juice parlors just to try it. The juices will be produced and served continuously in six to seven blenders at all times when these juice parlors are crowded.  So you can probably guess how popular this drink is right?



    Preparation of Kannur Cocktail - In brief


    Kannur cocktails are made by combining cooked and chilled carrots, papaya, ice cold milk, sugar in a blender. To enhance the flavor and aroma, one or two scoops of vanilla ice cream are added. Finally, add the dry fruits and pomegranate, stir well, and serve right away.


    Kannur cocktail - Pro tips

    1. To make this juice, use ripe and fresh ingredients. 
    2. This recipe calls for cooked carrots that have been allowed to cool fully.
    3. To achieve the desired consistency,  use ice cold milk and no fruit flavor should be over powdered.
    4. Keep the prepared drink refrigerated if not serving right away, and add the dry fruits and pomegranate kernels just before serving.


    How to Make Kannur Cocktail 






    Kannur Cocktail Recipe | Kadi Shake | How To Make Kannur Cocktail At Home



    Fruit mocktail with dry and fresh fruits

    Preparation time: 15 time | Cooking time: 10 minutes | Total time: 25 minutes





    Ingredients

    • 2 medium carrots or 4 small carrots (100 gm)
    • 50 gm to 60 gm ripe papaya
    • 1/2 liter frozen milk
    • 4 tablespoon sugar (or to your taste)
    • 3 tablespoon vanilla ice cream
    • 2 tbsp cashew nuts, chopped
    • 7 to 8 tbsp raisins, chopped
    • 2 tbsp pomegranate kernels
    • Water as needed




    Kannur Cocktail Preparation With Step By Step Photos 


    1. Wash the carrots thoroughly in fresh water to remove the dirt and sand. Peel off the skin and cut into small chunks. 

    2. Add 1/2 cup water.

    3. Cover, cook till soft. You can pressure cook the carrots too. (for one whistle)

    4. Turn off the heat when the carrots are tender. Prick the carrots with a knife or fork to see if they're ready. If the fork easily pass through the carrots, they are done. Allow it to cool completely before using. 

    5. Transfer the carrots to a mixer jar as soon as they have completely cooled.

    6. Add peeled and chopped papaya as well as sugar. To make this cocktail, use ripe, brightly colored papaya. The color and ripeness of the fruit have a significant impact on the quality of the cocktail. 

    7. Blend until smooth after closing the mixer jar.

    8. After crushing the milk solids, add the frozen milk. If you don't want an ice cold drink, you can substitute boiled and cooled milk.

    9.  Add 2 to 3 scoop of vanilla ice cream as well.

    10. Blend again until the mixture is smooth and creamy. Refrigerate it if you aren't going to serve it right away.

    11. Add the pomegranate kernels and any dry fruit of your choice just before serving the cocktail. We used cashews and raisins in this dish. Mix thoroughly.

    12. Finally, add pomegranate seeds and raisins and cashews as a finishing tough. Serve immediately and enjoy.



    Happy cooking
    Anju  


         

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