In my hometown there is only one season. Summer! Seriously … it’s hot all through the year even during the mad monsoon when it’s pouring cats and dogs! The only month that’s sought of pleasant is December but rest of the year you will be sweating the whole day!
Every time I come here I feel a lot healthier! I am naturally away from deep fried, most of the rich carb filled foods and anything rich. I heave tons of spicy butter milk, fruit juices, lite red rice porridge, fresh fruits and vegetables and salads. One thing that adds a lot of calories to my otherwise healthy diet here though is my dessert craving! When it’s souring hot outside I can’t just resist the thought of ice-cream! My husband and I drive to the local restaurant and have ice-cream all the time! Tell me I am not alone on this! Though ice cream is filled with sugar, cream and fat, for some reason feels extremely lite and refreshing! Lol…
This time thought I decided that I should make something which will satisfy my cravings without much damage to my waist line! I made Granita!
Sometime I make something and wonder why I never tried it earlier in life! Granita was one of those!! It’s so….. I really don’t have words!! Lite, fluffy, almost like cotton, melting in your mouth… just so refreshing!
I made my version with ginger and fennel seeds. I know it sounds really weird but trust me you will love me for this recipe . Nobody could really tell what flavours I had used in this granite but everybody just loved it! It has lovely heat from ginger with the light aniseed flavours of fennel seeds and a mild golden hue which makes it truly Indian! Of course it has sugar but I am happy to replace traditional ice cream with this any day!
[typography font="Cantarell" size="24" size_format="px" color="#b36f98"]Ingredients:[/typography]
- 1 cup sugar
- 3-4 cups of water (depending on how sweet you want it)
- 1 tsp fennel seeds
- 1 inch ginger
Peel and crush/slice ginger. Combine all the ingredients and place it on the fire. Let it come to a boil and gently simmer for 5 minutes. Sugar will melt and the syrup with smell of ginger and fennel. Turn off the heat and let it cool down completely.
Once cold pour it on to the ice cream tray and place it in the freezer. After an hour of freezing pull it out and fluff it up with the fork. Let it freeze for another couple of hours and fluff it with the fork once again. Now you can let it sit for a few hours until it’s *almost* frozen. Do not let it freeze completely for the best results.
Scrape it with a spoon and serve immediately!