Bhramari: The Authentic Indian Honey Drink Recipe Page

Ingredients

  • 2 cups of fresh cow's milk
  • 1/4 cup of plain yogurt
  • 2 tablespoons of lemon juice
  • 1/2 cup of sugar
  • 1/2 teaspoon of cardamom powder
  • 1/4 cup of chopped mixed nuts (almonds, pistachios, and cashews)
  • 1 tablespoon of rose water (optional)
  • 1 tablespoon of ghee or clarified butter

Steps and instructions

  1. Heat the milk in a heavy-bottomed pan over medium heat. Stir occasionally to ensure it doesn't stick to the bottom.
  2. Once the milk starts boiling, add the lemon juice.
  3. Simmer the milk until it curdles completely. This is the process of making Chenna or cottage cheese.
  4. Drain the curdled milk through a muslin cloth. Rinely the chenna under cold water to remove the sourness of the lemon. Then squeeze out the excess water.
  5. Place the chenna on a flat surface and knead it for 3-4 minutes or until it becomes smooth.
  6. In a pan, add sugar and half a cup of water. Simmer until the sugar dissolves completely.
  7. Split the kneaded chenna into small equal portions and roll each portion into a ball.
  8. Add these balls to the sugar syrup and cook on low heat for 15-20 minutes.
  9. Once the balls are cooked, let them cool for a while and then add cardamom powder, chopped nuts, and rose water.
  10. In another pan, melt the ghee. Pour the melted ghee over the cooked balls.
  11. Bhramari is ready to be served. It can be enjoyed either hot or chilled.

Tools for making

  • Heavy-bottomed pan - A pan with a thick base to prevent burning or sticking of the milk.
  • Muslin cloth - A fine cloth used for straining the curdled milk and draining the excess water from the chenna.
  • Flat surface - A clean and flat surface for kneading the chenna into a smooth texture.
  • Pan - A regular pan for making the sugar syrup and cooking the chenna balls.
  • Spatula - A utensil for stirring and mixing the ingredients.
  • Knife - A sharp knife for chopping the nuts.
  • Measuring cups and spoons - To accurately measure the ingredients.
  • Rose water dropper - A dropper or small bottle for adding rose water to the bhramari.

Recipe variations

  • Adding saffron strands to the sugar syrup for a fragrant and vibrant variation.
  • Replacing the mixed nuts with a single variety of nuts like almonds or cashews.
  • Adding a pinch of nutmeg powder for a warm and aromatic flavor.
  • Using jaggery instead of sugar for a more traditional and earthy taste.
  • Adding a teaspoon of rose petals or rose petal jam for an enhanced floral flavor.
  • Adding a tablespoon of grated coconut for a hint of coconut flavor.
  • Including a teaspoon of fennel seeds for a subtle and refreshing taste.
  • Replacing the regular cow's milk with almond milk or coconut milk for a vegan version.
  • Making mini-sized bhramari by shaping the chenna into small bite-sized balls.
  • Serving bhramari with a drizzle of honey instead of sugar syrup for a healthier option.

Recipe overview

Bhramari is a traditional Indian dessert made from freshly curdled milk, known as Chenna, or cottage cheese. This decadent sweet treat is infused with the warm, aromatic flavors of cardamom and garnished with a variety of nuts. Adding a touch of rose water and melted ghee (clarified butter) at the end enhances its richness and gives it an irresistible aroma. This recipe will guide you through the process of making Bhramari at home, even if you're new to the world of Indian sweets. From boiling and curdling the milk to making the sweet syrup and cooking the dessert, each step is detailed to ensure your success. The end result is a set of delicious, melt-in-your-mouth treats that are perfect for any celebration, or simply to satiate your sweet cravings. You can enjoy Bhramari hot, right off the stove, or chilled - either way, it's bound to be delightful!

Common questions

  1. Can I use any type of milk for this recipe?
    Yes, you can use any type of fresh cow's milk for this recipe.
  2. Is it necessary to use lemon juice to curdle the milk?
    Yes, lemon juice is used to curdle the milk and make chenna or cottage cheese.
  3. Can I replace sugar with a sweetener?
    While sugar is traditionally used in this recipe, you can experiment with using alternative sweeteners. However, it may affect the taste and texture of the final dish.
  4. Can I skip adding nuts?
    Yes, you can omit the nuts if you prefer or if you have any allergies. It won't affect the overall preparation of Bhramari.
  5. Should I refrigerate Bhramari before serving?
    It is recommended to let Bhramari cool down before serving. You can serve it either hot or chilled based on your preference.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the ingredients and knead the dough.
  • Heavy-bottomed Pan - To heat the milk and cook the chenna balls.
  • Muslin Cloth - To strain the curdled milk and drain the water from the chenna.
  • Spatula - To stir the milk and chenna while cooking.
  • Measuring Cups and Spoons - To measure the ingredients accurately.
  • Chopping Board - To chop the nuts into smaller pieces.
  • Knife - To chop the nuts and cut the lemon for extracting the juice.
  • Rose Water Sprayer - (Optional) To spray rose water over the cooked chenna balls for enhanced aroma and flavor.
  • Small Pan - To melt the ghee for pouring over the cooked balls.
  • Serving Dish - To present and serve the delicious Bhramari.

Origin stories

Bhramari, a kind of sweet and aromatic milk dessert, has its roots in the Indian subcontinent. This delicacy gets its name from the Sanskrit word, 'Bhramar', which means 'a bee'. It's an apt name, as the dessert is as irresistible to those with a sweet tooth as flowers are to bees. Made primarily from cow's milk, sugar, and an array of aromatic spices and nuts, Bhramari is traditionally prepared during festive occasions. It captures the essence of India's rich culinary heritage, a country where food is not just sustenance, but an intrinsic part of its cultural and spiritual fabric. Each bite of Bhramari takes you on a sensory journey through India's diverse landscapes, from the lush dairy farms of Punjab, the fragrant spice markets of Kerala, to the bustling sweet shops of Bengal.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.