A couple of days, I was searching for some recipes on the blog to cook something. It is then I realized how much I miss this space. After the month of January when I did the Phyllo Custart Tart, I haven’t done any post here. I have come back a few times, during Ramadan and both the Eids, and I wasn’t even able to get past the first paragraph, let alone posting.

In the meantime, I didn’t even realize more than nine months have passed, so much has happened in my life, the face of the world has changed tremedously that you don’t know who is here and nowhere with the crisis in the world. I wouldn’t want to dwell around it. The life seems to be unfair and whatever is happening makes no sense to us, but our belief tells us that everything that happens is a part of His Big Plan and whatever will happen in the future will be a befitting response to the evil doers.

I have a few drafts that I can feed the blog till I am in a mood to try some new recipes and update on the blog. At the moment, I would like to keep it slow and steady. That is why I chose to kick off with a very simple recipe but tastes amazing. We all love our French Toasts, but not every time you want it to be laden with eggs. This is a viral Tik-Tok recipe, that involves only two ingredients over and above a thick slice of bread.

Even though the ingredient list is limited, the recipe calls for an immense amount of patience to get the beautiful crust on the bread without burning the milk. I would really want you all to try this recipe and find it yourself, that how you don’t need so many ingredients to make an amazingly tasty recipe. This toast can be a quick breakfast or a teatime snack when you need something sweet. Off to this recipe… and sincerely hoping, I can post at least on and off on this little space of mine…

Print

Milk Butter Toast | Eggless French Toast

Course Breakfast

Cuisine International

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 1

Author Rafeeda AR

Ingredients

• 1 thick slice brioche bread refer notes
• 10 gm butter
• 3/4 cup milk
• Honey or maple syrup to serve
• Berries for garnish

Instructions

• In a thick bottomed pan, melt half the butter. Keep the flame low.
• Keep the slice of bread on top and pour half the milk around it.
• With a ladle, keep pushing the milk on to the bread, so that the milk gets soaked into the bread and starts forming a crust around it.
• Repeat this process till the milk is all soaked.
• Now flip the bread and melt the remaining butter onto the side.
• Add the remaining milk and repeat the earlier process - ie. keep pushing the milk towards the bread to soak it up and get cooked.
• Flip and cook the four sides of the bread, just till it is a little crusty.
• Switch off the flame and transfer to a plate. Top with honey or maple syrup and berries and enjoy warm.

Notes

Brioche bread is thick and hence one slice is enough per person. However, if using normal bread, slather little butter between two slices and use instead for this recipe. 

The post Milk Butter Toast | Eggless French Toast appeared first on The Big Sweet Tooth.

Ah, I didn’t realize I kept the blog empty for this whole month! It was a mix of intentional and unintentional. The world has been feeling like a very immoral and unfair place. It is like there is a lot of suffering but the ones on the top are really not bothered. It just keeps confirming the fact that humans are undependable and all that we can rely on is Allah. After all, He himself says that He created man weak and ungrateful and somehow every single day, it further reaffirms His infinite understanding of how the world works. Having said that, each day has become more about counting our own blessings and being grateful for it. It has become a time to look into us and literally remove the cobwebs of thoughts and ideologies. Alhamdulillah… It reminds me of the Covid days, when we did the same exercise, but somehow man is forgetful, and he needs bullets to dodge him from his procrastination… A couple of things have happened on the personal side, I guess which I will keep for some other day.

Since it is month end, it is time for the post for this month’s Shh Cooking Secretly challenge, the theme of which is “Soups”, suggested by Narmadha. Even though it is still warm most of the time, the craving for soup is slowly setting in because of the cool nights. Having said that, the fluctuation in the weather is becoming fodder for flu of all kinds. Anyway, I love soups and while having a discussion with my partner of the month, Seema about it, I decided to stick with an Indian themed soup with the ingredients she gave me, shallots and black pepper. Rasam is literally soup and hence I decided to share this rasam with coconut milk, which is different from how I make it, yet so soothing to the tummy and feels like a warm hug. Do check out what Seema made with her secret ingredients, onion and garlic.

I came across this interesting rasam from an Instagram page. As I then did my research as to the authentic way to make it, it looked like everyone had their style. It is said that this type of rasam has its origin from Pondichery, which is one place I really want to visit sometime when I go back home, In Sha Allah… Anyway, in this rasam, I have used very little tamarind for making it tangy and there are no tomatoes. The coconut milk is thin and added at the end. All in all, the rasam is quite watery, so either you can have it floating all over your rice with a dollop of hot ghee on top and maybe some potato fry for making it an ultimate comfort food, or you can simply chug it off a bowl on a cold evening. It is totally your choice. Whichever way it is, it is going to be delicious…

Print

Coconut Milk Rasam | Thenga Paal Rasam

A delicious South Indian style soup with coconut milk...

Course Soup

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Rafeeda AR

Ingredients

• 4-6 cloves garlic
• 6-8 shallots
• 1 tsp cumin seeds
• 1 tsp black pepper
• 1 tbsp coconut oil
• A fat pinch hing powder
• 1 tsp mustard seeds
• 1/2 tsp methi
• 3-4 dry red chillies
• 2 sprigs curry leaves
• 1 small pc tamarind soaked in half cup boiling water for 10 minutes
• 1/2 tsp turmeric powder
• Salt and pepper to taste
• 1 cup thin coconut milk refer notes
• A handful coriander and mint leaves

Instructions

• Peel the garlic and shallots. In a mortar and pestle, pound them coarsely along with the cumin and pepper.
• In a chatti, heat coconut oil. Splutter mustard seeds.
• Add the hing, methi, curry leaves and dry red chillies and saute for a few seconds.
• Add the pounded mixture and saute till raw smell is gone and the mixture is wilted.
• Add turmeric, salt and pepper and give a good mix.
• Squeeze the tamarind of its pulp into the soaking water and discard the waste. Pour the water into the pot, bring to boil.
• Cook for around 5 minutes, till raw smell is gone.
• Pour the coconut milk, give a good mix. Adjust the seasoning.
• Allow the rasam to just heat - do not boil. Switch off and add the coriander leaves.
• Close and allow the rasam to rest till the time of serving. Enjoy warm.

Notes

I made coconut milk with coconut milk powder - 1 cup of warm water with a heaped tbsp of coconut milk powder. 

The post Coconut Milk Rasam | Thenga Paal Rasam appeared first on The Big Sweet Tooth.

It’s been long since I have participated in the Blogging Marathon. I have always mentioned that I continue to participate in the BM so that I have some motivation to keep blogging. This month of the BM is the edition #151 and I have chosen the theme “Anniversary Special” for this week. Valli’s blog has completed 15 years of being on the WWW and it is amazing how she has continued to stay relevant during all these years. Hence I decided to carry two delicious dishes for her anniversary party. The first one is a very simple drink, that will be a favorite to adults and kids alike.

I never knew that there was something like Masala Coke till I tried it in a cafe. I am not a fan of cold drinks but once in a while, I do enjoy them. I was in a surprise when I tasted it. It is like a bomb of flavors with some fizz in it. You can stick to basically just chaat masala and black salt – not regular salt! – or add a couple more ingredients like I have done. If you are not a fan of these kind of drinks, I am sure the float will be of interest to you. Off to this simple recipe…

Print

Masala Coke | Spiced Coke

Course Drinks

Cuisine Fusion Indian

Prep Time 2 minutes minutes

Cook Time 2 minutes minutes

Servings 1

Author Rafeeda AR

Ingredients

• 1 can coke chilled
• 1 lime
• A pinch of chaat masala
• A pinch of cumin
• A pinch of black salt
• Lime slice and mint to decorate

Instructions

• In a glass, add the spices and squeeze the lime juice.
• Top with cold coke, add ice cubes if needed.
• Decorate with mint leaves and a slice of lime and serve immediately.

The post Masala Coke | Spiced Coke appeared first on The Big Sweet Tooth.

One of my biggest peeves this vacation was that there was hardly any rain. Before we went home, there were heavy rains and I was hoping to have some nice and cozy days. Unfortunately, that thought dissipated after a week of rains. Till we came back, that is for almost a month, it was a total dry spell. I can’t shake off that thought, despite being back more than a week ago. How much does the climate affect us… Hehe… Anyway, I am looking at ways to get back to being more regular on the blog from now on, In Sha Allah… #forevertrying

Since it is still hot over here, nothing is more in demand than something cold. I am not a fan of thick shakes, rather I prefer light and watery cold drinks, like iced tea or nannari sarbath. One of my recent favorites have been flavored cold teas, specifically hibiscus tea. I got a pack of hibiscus tea bags so that I can make myself a cold drink once in a while. All you need to remember is to brew a little early and keep it to cool completely. Otherwise, the whole process of making this drink is super simple. Along with the hibiscus tea bag, I used a teabag of forest fruit infusions, to add a more prominent red color to the drink. It also lends a little bit of its flavor. But this step is completely optional. Off to this simple recipe…

Print

Iced Hibiscus Tea

A delicately flavored and refreshing cup of iced tea...

Course Drinks

Cuisine International

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Servings 2

Author Rafeeda AR

Ingredients

• 1 teabag hibiscus tea
• 1 teabag forest fruits infusion optional
• 1/2 cup hot water
• cold water as needed
• Juice of one lemon
• Sweetener of choice I used honey
• ice as needed

Instructions

• In a cup, put the tea bags, pour the hot water over it and allow it to seep for a couple of minutes. The more it sits, more the color - you can take out when you feel it is upto your taste.
• Allow the concoction to sit and cool completely.
• Divide equally into two tall glasses, add the lemon juice, sweetener and ice on top.
• Pour cold water till brim, give the drink a stir, enjoy immediately.

The post Iced Hibiscus Tea appeared first on The Big Sweet Tooth.

I saw the recipe for shortbread cookies made with brown sugar on a pack of brown sugar – obviously! – when I bought it from US, while wanting to bake something with it. Since then, the idea is stuck in my mind. Shortbread can be called the world’s easiest cookie – hardly three ingredients, sugary, buttery, deliciousness! The only thing this recipe does is to use brown sugar instead of regular sugar, and therefore you get a delicious caramel flavor when baked. What better time to make this the second cookie in the theme “Kids Delight – Cookies” for this week of the Blogging Marathon #147.

Like I mentioned, this recipe is a little no brainer. I chose not to add any flavoring to the cookie, though you may add an extract of choice to it. I did add a pinch of salt to balance out the sweetness. The amount of sugar used is quite minimal in my recipe. I have used light brown sugar, but if you use the dark variant, the color will be even more pretty. This batch made around 12 cookies that disappeared in no time. Next time, I will try to make a bigger batch, In Sha Allah… Hehe… Off to this recipe…

Print

Brown Sugar Shortbread Cookies

Course Cookies

Cuisine American

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Servings 4

Author Rafeeda AR

Ingredients

• 120 gm butter softened
• 1/4 cup brown sugar
• A pinch of salt
• 1 cup plus 2 tbsp all purpose flour

Instructions

• Beat the softened butter, sugar and salt till fluffy.
• Fold in the flour till all combined.
• Shape the batter into a log and wrap with a clingfilm.
• Chill the dough for at least an hour or more if possible.
• Preheat the oven to 180 degrees. Line a baking pan with parchment paper.
• Take the dough from the fridge, remove the film and slice them into 1/2 inch thick cookies - makes 12 cookies roughly. Line them up on the tray.
• Bake for 12 to 15 minutes till just set. The cookies will still be soft. Allow to cool on the pan for five minutes before transferring them to the rack to cool completely.

Notes

The darker the brown sugar used, the color of the cookie will change. 

The post Brown Sugar Shortbread Cookies appeared first on The Big Sweet Tooth.

I have always mentioned that even though I love to eat cookies, I am not very fond of baking it. I feel the whole task of making cookies a bit cumbersome. Hehe, yes, I can attribute it to my laziness. So when Valli declared the theme of “Kids Delight – Cookies” for the Blogging Marathon #147, I decided to take it up, and add a couple of more cookies to my little stash of cookie recipes on the blog.

Azza has this habit of baking when she gets bored, and she relies on TikTok for all her ideas. I am an anti-TikTok person, but Azza and HD totally love the app. I agree that the app is home to many viral recipes these days, like the Dalgona and the Custard Toast. So I shouldn’t be writing it off completely. Hehe… Anyway, she made these sprinkle cookies from this link and they turned out to be really delicious. The recipe uses cold butter instead of softened butter, so beating it is a little bit of work, but the cookie dough comes together really quickly and bakes equally fast because of the size. It is a small batch and hence takes such little time. The girls literally gobbled it up. The recipe is different from the sugar cookie I have posted earlier because of the use of baking soda instead of baking powder. Off to this easy recipe…

Print

Sprinkle Sugar Cookies | Small Batch Easy Sugar Cookies

Course Baking

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 2

Author Rafeeda AR

Ingredients

• 1/3 cup butter cold, slightly soft
• 1/4 cup sugar
• 1 egg yolk
• A dash of vanilla
• A pinch of salt
• 1/2 tsp baking soda
• 3/4 cup all purpose flour
• 2 tbsp sprinkles

Instructions

• Preheat oven to 180 degrees. Line a parchment paper.
• Beat the butter and sugar till combined. You can use your electric beater or with a spatula.
• Add the egg and vanilla, and mix in.
• Add the rest of the ingredients and fold in till you have a dough. Divide into 6 cookies and keep on the parchment paper with an inch spacing between each of the cookies.
• Bake for 10-12 minutes till it is spread yet soft. Cool on a rack till it hardens.

The post Sprinkle Sugar Cookies | Small Batch Easy Sugar Cookies appeared first on The Big Sweet Tooth.

I love how similar Sri Lankan food is to our food, after trying a few recipes like their chicken curry and the Wattalappam. So when the theme of “Gravies Side dish for Flatbreads” was declared for the Blogging Marathon #147, I wanted to try any curry from this cuisine and landed up on this delicious lentil curry with coconut milk in it.

I love anything with coconut milk and hence loved this gravy too. It was absolutely easy to make, and despite the limited ingredients used, I totally loved how it turned out. The spice came from the green chillies and despite the coconut milk added, it didn’t cut on the spice. All you need to do is to cook the lentils separately with green chillies and turmeric. Then, you just need to saute the rest of the ingredients, add the cooked lentils and finish off with the coconut milk. Of course, it tastes amazing with plain rice, but let it get thicker and enjoy it by scooping it with parathas, chapathis or just plain good – equally good! Off to this simple recipe…

Print

Sri Lankan Coconut Milk Lentil Curry | Pappu

An easy yet luscious lentil curry, made Sri Lankan style...

Course Main Course

Cuisine Sri Lankan

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Rafeeda AR

Ingredients

• 3/4 cup masoor dal
• 3 green chillies add more for spiciness
• 1/2 tsp turmeric powder
• Salt to taste
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp fenugreek seeds
• 1 sprig curry leaves
• 5-6 dried red chillies
• 4 cloves garlic minced
• 1 onion sliced thinly
• 1/2 cup coconut milk
• Salt to taste

Instructions

• In a pressure cooker, add the washed lentils, green chillies, turmeric, some salt and a pinch of oil, with sufficient water - a cup should do.
• Pressure cook for one whistle and keep on low flame for five minutes. Switch off and allow the pressure to go on its own.
• In an earthern pot, heat the coconut oil. Splutter mustard seeds. Briefly fry the cumin and fenugreek seeds.
• Fry the curry leaves, dried red chillies and garlic for a couple of minutes.
• Add the onion and saute till browned.
• Now add the cooked dal along with a little more water, if too thick. Mix it in and simmer for the flavors to mingle.
• Add the coconut milk, adjust salt and just simmer for a minute - do not boil or else the curry will split. Switch off and leave it closed for a few minutes.
• Serve warm with side of choice.

After such a long time, I have a blog post with just one picture. It was tough capturing it and my camera, which is showing signs of wear off, was acting weird. At least, I have one… It isn’t like not having anything…

The post Sri Lankan Coconut Milk Lentil Curry | Pappu appeared first on The Big Sweet Tooth.

As much as I am not fond of doing things at the last minute, these days the frequency of it has increased quite a bit. I am somebody who likes to get things done as early as possible and be ready before hand, but I guess the old saying of “time and tide waits for none” seems to be even more probable now. How much ever I plan, things just don’t seem to go its way. I try my level best not to feel disappointed, because we as human beings are not in control of a huge majority of our life. We can only plan but Allah is the Best Planner, so He calls Himself in Surah Aal-Imran: 54. I am trying to not panic when things don’t get done and go with the flow. It is a long lesson indeed, yet I am trying, Alhamdulillah…

You must be wondering why this big lecture before beginning the post. I am doing the second post for this week’s Blogging Marathon #146 theme of “Trending Recipes”. Just like the tortilla wrap, my mind fluctuated between many easy recipes that I came across online. But this toast tugged my heart and I had to try it. The only thing is that I made it on Wednesday for breakfast, clicked it, ate it and still struggled to finish off the post.

I used Luisine brioche bread for this recipe. I love it while making French Toast – it gives a totally different vibe altogether. Since the bread is thick, it is easier for it to hold on some amount of liquid. But if you use regular bread, try using two slices together stuck together with a little water or maybe indenting it and pouring very little liquid so as to not soak. The custard used in this is very interesting – Greek yogurt, egg and a little sugar. If you don’t have Greek yogurt, of course you can use regular yogurt, but do make sure to remove some of the whey before using it. I was really wondering how it would taste. Once it baked and I had a bite, it was really mind-blowing. It somehow reminded me of the baked yogurt dessert on the bread.

Topping are totally your choice. As you can see, I used chocolate chips and almond slices on one, and blueberries on the other. I loved both the toppings, please don’t ask me to choose. Hehe… The quantity of custard made was perfect for the two loaves of brioche use. You can airfry the recipe at 180 degrees for around 8-10 minutes till the custard settles and the bread is crunchy. Just make sure that the custard is set. My oven takes a little longer time than usual, so I baked for almost 20 minutes, though 15 minutes should be more than a good enough time. Make this as a lazy weekend breakfast and enjoy!

Print

Custard Yogurt Toast

A viral TikTok recipe of baked toast with a delicious yogurt custard filling

Course Breakfast

Cuisine International

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 2

Author Rafeeda AR

Ingredients

• 2 brioche bread slices refer notes
• 1/4 cup Greek yogurt or really thick yogurt
• 1 egg
• 1 tbsp honey
• 1/2 tsp vanilla or flavoring of choice
• Toppings of choice I used blueberries, chocolate chips and sliced almonds

Instructions

• Preheat oven to 200 degrees. Line a baking tray with parchment.
• Place the bread slices on the tray. Using fingers dipped in water, create an indent into the bread without making any holes, just enough to hold the custard filling.
• In a bowl, whisk together the yogurt, egg, honey and vanilla till well combined.
• Divide them equally onto both the slices.
• Bake for 10 to 15 minutes, or even more dependent on the oven heat, till the bread looks toasted and the custard is set.
• Enjoy warm as is or with an extra dousing of icing sugar, whipped cream and fruits.

Notes

The bread has to be thick to ensure that it holds the liquid. If you use regular bread, try to use more bread with lesser filling, or layer on two slices of bread. But for sturdiness, brioche is best and tastes best too... 

The toppings are entirely your choice. You can leave it plain, use granola or fruits like banana, peach, etc. to top. Or even make it savory by skipping the honey and topping it with seasoning of choice. 

The post Custard Yogurt Toast appeared first on The Big Sweet Tooth.

Is it just me who feels time is running at super speed? Last week, I had plans to do at least one post on the blog. I did some basics of it but then I don’t know how the days flew by that I just didn’t get the chance to even sit on my blog. Somehow, the blog numbers have been disheartening as well post Ramadan. During Ramadan, being a Muslimah blogger’s food page, I get a good number of hits then, which then dissipates and sinks back to the old or even newer lows. Hehe… Anyway, somehow participating in the Blogging Marathon just makes sure I put some content on the blog, if nothing extra. This week, I have chosen “Trending Recipes” as my theme for the BM #146.

TikTok has become the base of a lot of easy recipes especially during the lockdown period. Dalgona coffee was definitely one of them, among the many that surfaced. When the whole world was trying and posting them in their stories or otherwise, I was still in my cocoon trying to push myself to cook for survival. I somehow don’t get fazed by trends as such. I don’t know if it is a good or a bad trait. Hehe… So I have decided to pick up this theme each time it appears under BM themes because I found so many interesting recipes that I would really love to give a try. One of the most well received recipes has to be this tortilla wrapping idea, that went viral for good reason.

The beauty of this recipe is that you can make it the way you want. The idea of wrapping it into a triangle actually makes the process of eating it less messy. Plus, you don’t have to wrap it up in an extra foil or wrapping paper for the fear of dripping. Hehe… The whole point is to cut the tortilla on one side to depict a one-fourth, keep four different fillings on each of the quarter, flip to cover and then toast lightly. I love the combination of egg and cheese, so made an omelette – you can make scramble too -, used one cheese slice in one quarter, and used lettuce and cherry tomatoes in the other quarters. My only problem was that my tortilla was small. To comfortably make a nice looking triangle wrap, try to use wraps which are more than 9 inch. Mine was 8 inch, so the fillings were tough to contain. Even then, I just ate it down, it was too good… Never going to wrap a tortilla any other way… hehe…

Before going to the recipe, a little personal update… My elder one Rasha is sweet sixteen today. I wonder why this age is called “sweet”. I feel it is the most awkward age where you neither feel here nor there. I still can’t forget how tiny she was when she was born and sometimes my heart swells looking at how fast she is growing. Before we even know, they just grow out of our hands and then just become different people. All we can do is to cling their childhood and accept time that is moving on… As always, my prayer, like is the prayer of every mother, is that the Almighty give her the best, keep her in His Path and Guidance always… Aameen…

Print

Breakfast Tortilla Wrap | Egg and Cheese Tortilla TikTok Viral Wrap

The TikTok viral tortilla wrap, filled with egg and cheese

Course Breakfast

Cuisine International

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 1

Author Rafeeda AR

Ingredients

• 1 egg
• A splash of oil
• Seasoning of choice
• 1 slice cheese
• 2 leaves lettuce chopped
• 3 cherry tomatoes
• 1 tortilla 9 inch and above

Instructions

• Whisk the egg along with seasoning. In a small pan, add a little oil and make a small omelette or scramble it. I made an omelette.
• Keep the tortilla on a flat surface. Cut from one side to the mid point.
• Place the egg, lettuce leaves, cherry tomatoes and cheese in each quarter.
• Fold three times till you have a triangle shape.
• In the earlier pan, toast the tortilla with or without butter till done. Enjoy!

The post Breakfast Tortilla Wrap | Egg and Cheese Tortilla TikTok Viral Wrap appeared first on The Big Sweet Tooth.

When I chose the theme of “Summer Drinks” for the Blogging Marathon #146, there were several ideas that were running in my head. Unfortunately, the month of Ramadan ran away fast and all I could try was to make the Kannur drink. The beauty of drinks is that there are so many options available if you search around. That is when I landed up on a Bohri drink called “Gol Paani”.

Gol Paani is said to be a drink enjoyed by the Bohri community – you can read about this community here – after a heavy meal. This simple drink is a good digestion aid. The beauty of this drink is it is just three ingredients – water, jaggery syrup or powdered jaggery and plumped basil seeds. If you add more ingredients to this drink, then it becomes “Gud Sarbath”. I will try that later, since it has more spices going in and will be best when the summers get a bit harsh. I was a bit paranoid while I tried this, but I felt that jaggery had a very interesting flavor in plain water. I added in a squeeze of lime juice, which is optional. Try it when you are in a mood for something very simple and refreshing…

Print

Gol Paani | Jaggery Lime Drink

Course Drinks

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 2

Author Rafeeda AR

Ingredients

• 2-4 tbsp powdered jaggery as per sweetness
• Juice of 1 lime
• 2 cups ice cold water
• 1/2 tsp basil seeds soaked in 2 tbsp water and bloomed
• Mint leaves for garnish

Instructions

• In a shaker, add jaggery, lime juice and water. Shake vigorously till all well combined.
• Stir in the bloomed basil seeds.
• Pour into two glasses, top with mint leaves and enjoy.

The post Gol Paani | Jaggery Lime Drink appeared first on The Big Sweet Tooth.