A Floral Affair

While flowers might be the centerpiece of attraction on your dining tables and in your vases, why not make them a part of your meal? Presenting some very sumptuous bite-sized feeds that contain one unusual but exciting ingredient – flora!

Mogra Sherbet

 Need something to cool your throat after a hot day in the sun? Here’s a recipe to the rescue.  Mogras are dainty little flowers that bloom at night during hot summers, and after being  infused with some sandalwood or rose petals can become a nice, satisfying chilled drink. The  recipe for Mogra Sherbet is as follows:

 Ingredients:

8 cups, water
750g, sugar
100g, mogra blossoms (fresh)

 And that is all.

 

Directions:

Pour the water in a big bowl, or any desirable preparation utensil. Empty the sugar in it, and let it dissolve. Boil the water and keep stirring until you have a syrup with a uniform consistency. Let it cool. Then, add the mogra flowers, and steep them in the water until it is completely at room temperature. Now, place a strainer over the bowl and empty the contents of the bowl into another one, as you mash the blossoms against the strainer. And you’re essentially done! Bottle it up, and place in the refrigerator. Serve chilled.

Garnishes:

Rose petals, sandalwood, marigold petals (pictured.)

Another breakfast delight to bring to the table, below.

Rose Petal Pancakes

Ingredients:

1.25 cup, plain flour
1.25 cup, milk
2 tsp, baking powder
3 tbsp, butter, melted
2tbsp, sugar
1 egg (optional)
1 tsp, vanilla extract
1 cup, rose petals (white ends removed)
0.75 tsp, salt

Note:

It is very important that you remove the white ends of the rose petals beforehand because they have a bitter taste. Some also prefer crystallised rose petals, but they need to be prepared in advance.

Directions:

Take a large bowl. Mix the flour, baking powder, sugar and salt in it. Take another smaller bowl and mix vanilla, milk and butter (melted.). You can also add a lightly beaten egg to it. Now, combine the contents of both the bowls and blend there is a fairly moist batter. Then add the rose petals.

Place a frying pan over a low flame (non-stick preferred) and brush it with some more butter. Pour some content of the batter on the pan, spread it into a circle pancake shape and let it cook till the edges look a bit dry. You may also add some rose petals on top. Then, flip it and cook the other side. The pancake should look golden brown. Likewise, repeat with the rest of the mixture. And your pancakes are done!

Garnishes:

Pancakes could be gorged upon with copious amounts of syrup, honey or butter. Rose petals can be added for more garnish.

 

So now you know! Many flowers can be produced in edible forms, and they are just as pleasurable to eat as much as they are a feast for the eyes. Just another witness to the many versatile forms of nature’s creations. A floral affair indeed.