Authentic Milk & Shallot Recipe – Iftar Drink with Cashews & Cardamom

Last Updated on 3 months by Neha Deshmukh

Authentic Milk & Shallot Recipe – Iftar Drink with Cashews & Cardamom

Introduction

Growing up, Iftar wasn’t just about breaking the fast – it was about the feeling of togetherness, the aroma of delicious food filling the house, and special drinks that just felt… comforting. This Milk & Shallot drink is one of those memories bottled up in a glass. It’s a traditional recipe passed down through generations, and honestly, it’s something I look forward to making every Ramadan. It’s warm, subtly sweet, and has this incredible depth of flavour you won’t find anywhere else. Let’s get into it!

Why You’ll Love This Recipe

This isn’t your average sweet drink. The shallots might sound unusual, but trust me, they add a savoury depth that balances the sweetness beautifully. It’s incredibly easy to make, requiring just a handful of ingredients and about 30 minutes of your time. Plus, it’s a wonderful way to connect with your roots and share a piece of tradition with loved ones.

Ingredients

Here’s what you’ll need to create this comforting Iftar drink:

• 3 tbsp all-purpose flour (about 25g)
• 500 ml milk (about 2 cups)
• 2 shallots, finely sliced
• ¼ tsp cardamom powder
• 4 tbsp sugar (about 50g)
• 1 pinch salt
• ½ cup thick coconut milk (about 120ml)
• 1 tbsp ghee (about 15ml)
• 10 cashew nuts
• 10-15 raisins
• 2 shallots, finely sliced (for tempering)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Shallots: Don’t be scared off by the shallots! They’re key to the unique flavour. They aren’t meant to be overpowering, but rather add a subtle savoury note.
• Cardamom: A little cardamom goes a long way. It adds a beautiful fragrance and warmth. I prefer using freshly ground cardamom for the best flavour.
• Ghee: Ghee (clarified butter) adds a richness that’s just unmatched. It’s traditional in Indian cooking and really elevates the flavour of the tempering. You can substitute with butter if needed, but ghee is the real deal!
• Thick Coconut Milk: This is important. Regular coconut milk will make the drink too thin. Look for the full-fat, thick variety – it’s what gives the drink its creamy texture. If you can’t find it, you can reduce regular coconut milk on the stovetop to thicken it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the flour. Soak the all-purpose flour in 1 cup of water for about 15 minutes. This helps create a smoother texture. After soaking, drain the water, but don’t discard the flour!
2. In a saucepan, gently warm the milk over medium-low heat. Add the sugar, soaked flour, sliced shallots, cardamom powder, and a pinch of salt.
3. Now, whisk everything together really well. This is important to prevent lumps.
4. Cook the mixture on low heat, stirring often, for about 20-25 minutes. You’ll notice it gradually thickening. Keep stirring to prevent it from sticking to the bottom!
5. Once it’s thickened to your liking, stir in the thick coconut milk and remove the saucepan from the heat.
6. Time for the tempering! Heat the ghee in a separate pan. Add the cashew nuts and raisins, and fry them until they’re golden brown and slightly puffed up. Then, add the extra sliced shallots and fry until they’re crispy and golden.
7. Pour this beautiful, fragrant tempering over the warm milk mixture. Give it a good stir.
8. Serve warm and enjoy!

Expert Tips

• Don’t rush the cooking process. Low and slow is the key to a smooth, thick drink.
• Keep stirring! Seriously, don’t walk away.
• Taste as you go and adjust the sugar and cardamom to your liking.

Variations

• Vegan Adaptation: Swap the milk for your favourite plant-based milk (almond, soy, or oat work well) and use a plant-based oil instead of ghee.
• Spice Level: If you love a stronger cardamom flavour, feel free to add a little more – maybe up to ½ tsp. My grandmother always added a tiny pinch of nutmeg too!
• Regional Variations: In some families, the shallots are fried until they’re really dark and crispy. It’s a matter of preference!
• Festival Adaptations: This drink is traditionally served during Ramadan for Iftar, but it’s also lovely to enjoy during other festivals or simply as a comforting treat.

Serving Suggestions

This Milk & Shallot drink is wonderful on its own, but it also pairs beautifully with:

• Dates
• Fruit chaat
• Savory snacks like samosas or pakoras

Storage Instructions

This drink is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, stirring occasionally.

FAQs

• Is this drink traditionally served hot or cold? Traditionally, it’s served warm. It’s incredibly comforting on a cool evening!
• Can I use regular coconut milk instead of thick coconut milk? You can, but the drink will be thinner. You can try reducing the regular coconut milk on the stovetop to thicken it.
• What is the significance of shallots in this recipe? Shallots add a unique savoury depth that balances the sweetness of the milk and sugar. It’s a flavour combination that’s been enjoyed for generations!
• Can this recipe be made ahead of time? You can make the milk mixture ahead of time and store it in the refrigerator. Just make the tempering right before serving to keep it crispy.
• What are some good accompaniments to this drink during Iftar? Dates, fruit chaat, and savory snacks like samosas or pakoras are all excellent choices.