The temperature has been found soring even higher this week touching the absolute 40 deg C.
Breakfasts are more of toasts and fruits along with fresh, plain, chilled yogurt or mildly spiced buttermilk, fruit juices or preferably shakes. I still had the remaining half of a Ripe Papaya, the first half which I served with the toasts, yesterday.
Today when Pongal, Chutney and some Puligojju barged in as the breakfast menu the papayas went into the cold milk which came out pretty as Chilled Papaya Milk Shake.
I have never made this before and was so refreshing and filling (I skipped Pongal and the accompaniments) and absolutely comforting.In spite of being a Papaya Hater, I Loved this drink since it didn’t have that ‘strong flavour’ of the fruit; the part, a papaya hater really dislikes.
Here’s how I made the drink,
Boiled and Chilled, Fat free milk- 3 cups
Ripe papaya , cut into half inch cubes-a large cup(more or less)
Sugar- 7-8 tsps or as you prefer
Ice cubes- a few
Powder sugar. Pulse/whip the fruit along with it.Add the ice cubes and the chilled milk and pulse again until well blended.Pour into glasses and enjoy the fresh milk shake.
It is not advisable to store the ‘shake’ as you might be doing with the other fruit shakes as this one tends to get curdled soon, though edible. I presume it is due to the enzyme Papain, present in the fruit which does so while blended with milk.
This goes to Srivalli's Thanda Mela, the summer drinks event, celebrating 3 years of her successful blogging and to Indrani's Spotlight event of Summer Food and Drinks.
Just a few shots to see what sunlight can do to this Drink...
Something which really interested me with the drink was the change of colours I noticed while I placed the glass near the window, the usual spot.
It had more of a rich golden yellow-orange hue............
...while with the lesser light, the papaya shake looked naturally pretty with its mild pink colour.