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Indian Vegetarian Recipes

vanilla milkshake recipe, how to make vanilla shake

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vanilla milkshake recipe with step by step pictures. one of the few milkshake recipes for which i have got many requests is vanilla shake. making any milkshake recipe is easy, so i was wondering what could be the reason for maximum requests for vanilla milkshake. i thought may be as vanilla milkshake is a very popular milkshake recipe.

vanilla milkshake & how it is made

  1. the usual method of making vanilla milkshake is by blending milk, vanilla ice cream and vanilla extract. this method gives a creamier and rich shake due to the addition of ice cream.
  2. while the simplest vanilla shake can be made just with milk, sugar and vanilla extract. this is a simple and easy method.
  3. a variation is also to add some cream when blending milk with vanilla extract & sugar. adding cream makes the shake thick and creamy.

how to make a really good vanilla milkshake

i make vanilla milkshake on occasions, so thought why not share the recipe. i know you may say it is just ice cream, milk and vanilla. so what is the big deal? to that my answer will be the ratio and quality of every ingredient is important to get a smooth, thicker, creamier and tastier milkshake just like you get in your favorite cafe or restaurant. so let’s break it down with the ingredients.

1. milk

for making milkshakes, it is always better to use whole milk or full-fat milk which gives a rich creamier and thicker consistency. that said you can even use toned milk or skimmed milk but just that the consistency will be light and not rich.

2. vanilla ice cream

the ice cream has to be a real ice cream and not a frozen dessert. if you live in india, check the ingredients and most ice cream manufactures sell ice cream where vegetable oil is used. these are sold as frozen desserts and many consumers mistakenly buy these. as far as i am aware, amul ice cream is the only ice cream which has milk. so do check the ingredients before you buy.

the ice cream has to be real and made from milk or cream. though the best option is to use homemade ice cream, it is not feasible at times to make homemade vanilla ice cream due to lack of time. it will be even better if the vanilla ice cream has vanilla beans added or real vanilla extract added. most vanilla ice cream brands use artificial vanilla essence or vanillin.

3. ice cream and milk ratio

i use the proportion of ¼ cup milk to 3 medium sized ice cream scoops for a thicker, creamier and rich vanilla milkshake. to suit your tastebuds, you can easily change this proportion or ratio.

for a less thick shake
–  add ½ cup milk to 3 medium sized scoops.
for a thin milkshake – add ¾ to 1 cup milk for 3 scoops.

4. vanilla

the best flavor comes from using vanilla beans or real vanilla extract. i prefer to use homemade vanilla extract for a good vanilla aroma. in case you do not have vanilla, then just skip it. a good vanilla ice cream is all that is needed.

5. toppings & garnish

mostly in cafes, whipped cream is added as a topping on vanilla shake. whipped cream may or may not be there in your kitchen at all times. so you can make use of nuts, dry fruits, berries, chocolate sprinkles, sweet wafers that can be added as a topping on the milkshake. you can even crush some cookies and add them. you can also add caramel syrup, chocolate syrup to the shake.

how to make vanilla milkshake without ice cream

you can easily make vanilla milkshake without vanilla ice cream. use whole milk. blend chilled milk, sugar and vanilla extract in a blender. pour in glasses and serve. you can add some cream while blending.

making vegan vanilla shake

for a vegan version, use a vegan vanilla ice cream and almond milk. almond milk is a good substitute for milk and i do prefer it over soy milk or cashew milk while making vegan shakes. another favorite of mine is coconut milk and i usually use it when making shakes with fruits or berries.

few more milkshake recipes for you!

Prep Time:10 mins

Total Time:10 mins

vanilla milkshake is a classic milkshake recipe that can be made in many ways. this vanilla milkshake recipe gives a thick, rich, creamy, cafe style milkshake. the recipe can be easily adjusted to make a less thick shake or a thin shake.

Course:beverages & drinks

Cuisine:world

Servings:3

Calories:433

INGREDIENTS FOR vanilla milkshake

(1 CUP = 250 ML)

  • 4 cups vanilla ice cream – approximate 12 scoops
  • 1 cup 
whole milk – chilled
  • 2 to 3 teaspoons sugar or add as required
  • 1 teaspoon vanilla extract or 1 vanilla bean pod or ½ teaspoon vanilla essence

HOW TO MAKE vanilla milkshake

  • you can add less or more of the sugar as per your taste preferences.
  • you can add cream if you want.
  • toppings and garnish can be of your choice.
  • you can add more milk and make slightly less thick or a thin milkshake.
  • do not add ice cubes as these will dilute the taste and make the consistency thin.
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i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

how to make vanilla milk shake recipe

1. in a blender jar take 4 cups vanilla ice cream. the ice cream need not be hard like a rock. so allow it to soften a bit so that you can scoop it easily. 4 cups vanilla ice cream is approximately 12 scoops of ice cream. these are medium or your average sized ice cream scoops. i blended in parts as i have a small blender.

2. add 1 cup chilled whole milk.

3. add 2 to 3 teaspoons sugar or as per taste. you can use castor sugar or sugar powder. sweetness will also depend on the amount of sweetness in the ice cream.

4. add 1 teaspoon real vanilla extract or 1 vanilla bean pod – which has been slit and the beans scraped. add the scraped beans in the blender. do not add any ice cubes as they will dilute both the taste and consistency of the milkshake.

5. blend till smooth.

6. pour in glasses or jars. top with your favorite nuts and serve straight away. you can even garnish with some chocolate sauce, caramel sauce, crushed cookies, sweet wafers, whipped cream or berries.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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