8 Mar


2 1/2 cups milk 6 cups cold water
1/2 cup Dowlut Syrup (*Rose, Tamarain, Strawberry, Almond flavour )
1-2 tbs granulated sugar
2 tbs tukmarya
1 sachet [5g] agar agar
1 tsp vanilla or almond extract
Ice cubes, to serve
• Dissolve agar agar strips in 1/2 cup water in a medium saucepan.

• Bring to the boil and add 2tsp syrup or sugar to mixture.

• Remove from heat and pour in another bowl or mould.

• Allow to cool and set at room temperature or in the fridge.

• Once set, coarsely grate agar agar or cut into small chunks.

• Reserve. clean tukmarya seeds..

• After cleaning, soak in 1/2 cup warm water for about 30 minutes or until seeds swell up and stick together as one big slimy mass.

• Prepare milk and water

• Add Dowlut  syrup, sugar and vanilla/almond. Stir until well combined.

• The commonly used syrups are strawberry and almond . You can find these flavours from the range of our store products at

•  leave milk in fridge until it is nicely chilled.

• Be careful not to keep milk near meat or spices as it can easily pick up odours from neighhbouring foods in the fridge.

• To serve, place 4-5 ice cubes at the bottom of a high ball glass.

• Add 1 tbs grated agar agar and 1 tbs soaked tukmaryal seeds.

• Pour the chilled milk over and serve right away.

Some people like to thicken their alouda with a scoop of vanilla ice cream or some evaporated milk. You might need to adjust sugar content accordingly. If you make large

amounts it’s a good idea to store milk, agar agar and tukmaryal seeds in fridge in separate containers and mix them just before serving.

*Available to purchase at


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