The Ajwain plant is perennial and can be grown indoor in a pot and here is the picture of one grown in my home balcony. It needs only sunlight and regular watering for it to grow and does not need too much of organic material once in the ground. This herb plant is cultivated in India and Middle East.Ījwain plant will grow in any type of soil, but prefers more alkaline soil. (6) It is used in Ayurveda to treat various disorders (5) They are also used to increase appetite, especially in children.
(4) Used to cure stomach pain instantly and for curing indigestion (3) Used to make chutneys and dips, raita and salads and healthy juices (2) Used to make fritters / pakoras, a tea time snack They have a layer of very fine and soft hair on their surface. The leaves are broad, succulent, tender and soft with an astringent taste from the juice when it is chewed raw. We know about the use of the carom seeds, but many people don’t know that the leaves can also be consumed by preparing a variety of recipes using it. The Ajwain leaves and the seed like fruit, often mistakenly known as Carom seeds / Ajwain of the Ajwain plant are edible. They are used for adding distinct flavour and aroma in various Indian recipes like curries, drinks and parathas inspite of their bitter and pungent taste. Plant family : Apiaceae (or Umbelliferae) Scientific / Botanic Name: Trachyspermum ammi The name of Ajwain leaves in various Indian languages are as follows. The name of Ajwain seeds in various Indian languages are as follows.
Drain the excess water if any is left after soaking.ģ) Add cashews and figs into the blender along with milk and ice cream scoops.Ĥ) Blend it until smooth, pour into the glass and serve. They absorb all the water and figs will get plump up and become soft.Ģ) Chop the figs into small pieces. Soak for at least 4 hours (or overnight in the refrigerator) covered. ??Step By Step Photo Instructionsġ) Take dried figs and cashews in a bowl and add enough water to just cover them.
So after soaking skin will get soft and easy to grind.
Some Prep Required: Soaking dried figs for at least 4 hours is required as figs have tough skin and it is hard to grind. Taste and Texture: This cashew fig milkshake is a sweet, creamy, rich and thick milkshake with a crunch of tiny fig seeds in every sip. But this can be made without ice cream and still it will be rich and creamy. With or Without Ice Cream: Here I have added ice cream just like any other classic milkshake recipe. Dried figs are rich in fiber, copper, manganese, magnesium, potassium, calcium, and vitamin K. Healthy: This kaju anjeer milkshake is a healthy and nutritious shake for growing kids. Hence this is called cashew fig milkshake.
Kaju means cashews and anjeer means figs. This kaju anjeer milkshake is a protein-packed sweet treat made with 4 ingredients only.