Food & Drink Magazine

MEETHI SAUNTH (Dry Ginger in Sweet Cream)

By Easyfoodsmith
MEETHI SAUNTH (Dry Ginger in Sweet Cream)

My post on Meethi Sauth or Dry Ginger in Sweet Cream happens to be extension of this post that I uploaded approximately two years back. I dropped a mention of this sweet creamy concoction in that post with a promising of posting it soon but somehow happened to lose the opportunity to post it during the last two year.

Despite having grown up in the north of the country, I am not at all fond of winter season coz my memories of the winters are not pleasant ones; I often used to suffer from frostbite and the terrible cold in absence of central heating (non-existent still) only made matters worse and made me feel more miserable. No amount of heavy clothing could comfort me. After retiring for the day, by the time I would start to feel warm and snug in the bed, it would be time to wake up and leave for school.
MEETHI SAUNTH (Dry Ginger in Sweet Cream)
The only thing that excited me getting up in the mornings was this delicious saunth which Mum would make diligently throughout the winter months besides a delicious gruel made from chick pea flour. I have virtually grown up having the gruel and the meethi sauthi with a glass of piping hot milk, first thing in the mornings, during the cold freezing days.
Best thing about this super simple and quick recipe is that there is no particular ratio in which you need to add the ingredients and it is ready within two minutes...literally. Tweak them to suit your taste and enjoy with a hot cup of milk.
I used the following ratio,

6 tbsp cream (feel free to use low fat)4-5 tsp dry ginger powder (saunth) {+/- as desired}5-6 tsp caster sugar {+/- as desired}

MEETHI SAUNTH (Dry Ginger in Sweet Cream)

Put all the ingredients in a small pan (better if you have a heavy bottomed one).Switch on the heat to medium low. Keep stirring the contents till they begin to bubble on the edges.Lower the heat to minimum and cook for approximately a minute. (No more than that)Serve warm or cold with a hot glass of milk. This keeps well for approximately a week in the refrigerator.
Note: If you wish to serve it warm or hot, just add a few tea spoons of milk and reheat it. Note: Since dry ginger powder is a warm spice, serve no more than a tea spoon a day to the kids.
MEETHI SAUNTH (Dry Ginger in Sweet Cream)

Learn more about Dry Ginger Powder HERE

Thanks for visiting and see you soon again!IT IS ALWAYS ENCOURAGING TO HEAR FROM FRIENDS AND READERS. I CAN ALSO BE REACHED AT: easyfoodsmith@gmail.com

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