1/4 teaspoon saffron strands
2 tablespoons coconut milk
1 tablespoon sunflower seeds, roasted
½ cup unsweetened coconut milk
1 teaspoon Katira (Tragacanth gum), soaked in water at least for 4 hrs.
1 tablespoon rock sugar
1 teaspoon chia seeds, soaked in water for at least 2 hrs.
7-8 cubes or balls - ripe mangoes for topping the shake.
Grind the Sunflower seeds to a powder.
Soak the rock sugar in 4 tablespoons of warm water and shake or stir till the mishri melts in water. Strain the water in the in and keep it in the age till you actually prepare the drink.
Keep all the ingredients handy.
In a blender put sunflower powder, katira and little amount of coconut milk. Blend for a second and add rock sugar water along with the of the coconut milk, blend till smooth.
Pour in a glass, add chia seeds and stir with a spoon mix well.
Top with mango balls and pour the saffron soaked beautiful golden yellow colored coconut milk and top with soaked saffron threads
Healthy and tasty summer cool saffron coconut milkshake is ready to serve to your kid when back from the ground.