Strawberry Coconut Cooler, Strawberry Bubble Payasam, Strawberry Rabdi Kulfi Glass
Ingredients: Fresh coconut water, Soft coconut malai, Gritzo SuperMilk Growth+ 'Strawberry Swirl' flavour, Mint leaves, Ice cubes · 15 min cook time · 300kcal · ~₩24,100
Ingredients
300ml Fresh coconut water, 100g Soft coconut malai, 2scoops Gritzo SuperMilk Growth+ 'Strawberry Swirl' flavour, 5leaves Mint leaves, 10cubes Ice cubes, 200ml Chilled milk, 1whole Banana, 100g Fresh strawberries, 50g Soft cooked sago (sabudana) pearls, 200g Chilled rabdi (thick condensed milk), 10g Chopped pistachios, 10g Chopped almonds, 100g Crushed ice, 2petals Rose petals
Instructions
1. For the Strawberry Coconut Cooler, combine fresh coconut water, soft coconut malai, and Gritzo SuperMilk Growth+ 'Strawberry Swirl' flavour. Stir well.
2. Top the Strawberry Coconut Cooler with mint leaves and ice cubes. Serve immediately.
3. For the Strawberry Bubble Payasam, add chilled milk, banana, fresh strawberries, and two scoops of Gritzo SuperMilk Growth+ 'Strawberry Swirl' into a blender. Blend until smooth and creamy.
4. Add soft cooked sago (sabudana) pearls into a serving glass. Pour the chilled strawberry mixture over it.
5. For the Strawberry Rabdi Kulfi Glass, combine chilled rabdi (thick condensed milk), chopped pistachios, chopped almonds, and Gritzo SuperMilk Growth+ 'Strawberry Swirl' flavour. Mix well.
6. In a serving glass, first add crushed ice. Then pour the chilled strawberry rabdi mixture over it.
7. Garnish the Strawberry Rabdi Kulfi Glass with some dry fruits on top, and rose petals if desired.
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