Frooti Life Salad

  • Salad:
  • Lettuce – 1 pc.
  • Apple – 1 pc.
  • Walnuts – 5 nos.
  • Orange segments – 5 to 6 slices
  • Pomegranate kernels – ½ cup
  • Cherry Tomato – 7/8 pcs.
  • Sliced Olives – few (optional)
  • Parmesan Cheese (powder or grate fresh) – 30 grams
  • If not available, Processed cheese (grated) – 30 grams
  • Vinaigrette:
  • Olive Oil – 3 tbsp
  • Vinegar – 1 ½ tbsp
  • Frooti – 2 tbsp
  • Mustard sauce – 1 ½ tsp
  • Salt and Pepper – To taste
  • Dried Mixed Herbs or Oregano – 1 tsp

Healthy. Colourful. Yum. That’s how life should also be.
Serves 4

Put the salt, pepper, mustard and dry herbs into a small bowl, and mix together into a paste. Add the vinegar and Frooti, and stir well to combine. Pour in the olive oil, and whisk vigorously so that an emulsion happens. You’ll see a colour change; it’ll go from being light green to mustard. The salad dressing is ready.

Now clean the lettuce, tear it and soak in ice-cold water. It’ll fluff up and be crunchy again. Chop apples into cubes, crush the walnuts, and slice the orange slices and cherry tomatoes into half,
Toss all the salad ingredients (lettuce, walnuts, apples, pomegranate, tomatoes, oranges, olives and cheese) together. Chill the ingredients for 15 mins.

Just before serving the salad, give your vinaigrette another whisk and pour it over the salad and give it a final toss.

Note: You can add any other salad ingredients of your choice too.

Frooti Tulsi Iced Tea

  • Green Tea – 8 tsp
  • Frooti – 2 cups
  • Honey – 3 tbsp
  • Tulsi – few leaves (if not available use Basil)
  • Lemon juice – 3 tbsp
  • Kiwi or Apple (diced) – 1 cup
  • Water – 4 cups

Boil 6 cups of water in a large saucepan or pot. Remove from the heat.

Steep the green tea in it about 4 minutes, then strain.

Transfer warm tea to a large mixing bowl. Add, Frooti, honey and chopped fruit. Let it cool down.

Now add Tulsi leaves and lemon juice.

Pour the cooled tea into the pitcher.

Chill in the refrigerator and serve over lots of ice.

Garnish with a sugarcane stick. Drink chilled. Happy Day!

P.S. – You can bite into that sugarcane stick later. It’s yum!

Frooti Golgappe

  • Golgappe shells – 20 nos.
  • Frooti – 500 ml
  • Mint – ½ cup
  • Coriander leaves – ½ cup
  • Green chillies – 5 to 6 nos.
  • Amchoor powder – 2 tsp
  • Tamarind pulp – 1 tbsp
  • Black pepper – 2 tsp
  • Black salt – 2 tsp
  • Roasted Jeera or Cumin seeds – 2 tsp
  • Ginger – 2 inch
  • Lemon Juice – 1 tbsp
  • Pomegranate kernels – ½ cup
  • Boondi – ½ cup
  • Boiled potatoes – 2 nos.
  • Sev or bhujia – 1/4th cup

Make a paste by grinding mint, coriander, ginger, roasted jeera, amchoor, lemon juice, black salt and pepper.

Add this paste with tamarind pulp to Frooti to make a “chatpata” golgappa water. Chill this for 30 mins. Add boondi to it.

Now crack open a golgappa from the top. Stuff it with potatoes, pomegranate and sev (you can add any other ingredients you like).

Now top this with the chilled Frooti golgappa water we prepared.

That’s it the Frooti Golgappa is ready. Happy “Chaat”ing.

Khandvi with Frooti chutney

  • Raw Green Mangoes – 2 medium sized
  • Frooti – 2 cups
  • Sugar – 1/4th cup
  • Jeera/Cumin seeds – 3 tsp
  • Saunf/Fennel seeds – 1 ½ tsp
  • Kalonji/Nigella seeds – 1 tsp
  • Coriander powder – 1 tbsp
  • Dried Red Chillies, whole – 2
  • Asafoetida powder or Hing – 2 pinches
  • Cinnamon – 1 inch stick
  • Ghee – 2 tbsp
  • Salt and cracked pepper – to taste
  • Khandvi – 20 pcs. (optional)

Peel and grate the raw mango and keep aside.

In a deep pan heat ghee. Add cumin, fennel, asafoetida, cinnamon sticks, kalonji and red chilles (broken into half).

Then add the coriander powder, stir and add grated mangoes. Stir fry on high flame for 2 to 3 minutes. Add Frooti. Cook on medium heat for 7-8 minutes.

Add sugar, salt and cracked pepper and cook on a low flame for another 3 minutes or until it reduces into a viscous Imli chutney like consistency. Discard the chillies.

Allow it to cool. Then serve it with Khandvi or any other delicacy of your choice. Store the leftover Frooti chutney in a jar for future use. You can spread it like a jam on breads and even puris or paranthas.

Spicy Frooti Sangria

  • Frooti – 2 cups
  • White wine – 3 cups
  • Water – 1/3 cup
  • Sugar – 2 tbsp
  • Basil – 1/4 cup
  • Thai Red chillies – 2 nos.
  • Soda – 2 cups
  • Peach – 2 nos.

In a small saucepan, add sugar and water. Turn heat to medium and stir until sugar dissolves. Set this light sugar syrup aside to cool.

Slice the peaches and red chillies. Soak basil in chilled water.

In a large pitcher, add Frooti, white wine, peaches, basil, sugar syrup and red chillies. Stir to combine. Chill in fridge for at least 30 minutes.

Add chilled club soda to this. Pour spicy Frooti Sangria into glasses filled with ice.
Garnish with fresh basil.


  • Ice – 2 kg
  • Black Salt – 1 tsp
  • Churan – 10 pcs.
  • Cumin powder – 2 tsp.
  • Mint – 10/12 pcs.
  • Frooti – 500 ml
  • Khus Syrup – 3 tbsp
  • Rose Syrup – 3 tbsp
  • Lemon Juice – 3 tsp

Ice Gola is perfect in summers, now you can dip it in masala Frooti.
Makes 6 – 8 Golas

First step is to make Masala Frooti. Crush the churan. Mix it with cumin powder, black salt, lemon juice and mint. Add this mix to Frooti and let it chill for 30 mins.

Also chill the khus and rose syrup.

Now crush ice in an ice crusher.

Fill shot glasses with crushed ice and place the gola sticks in the middle.

Take the moulded ice out of the shot glass and pour the rose and khus syrup on it.

If having straightaway, fill some masala Frooti in the shot glass, keep dipping the colourful gola in it and have some awesome fun.

Else, put the gola back in the shot glass and in the freezer. Freeze it and enjoy it later.

Note: If you don’t have an ice crusher. Freeze the masala Frooti – like ice cubes and later crush it and enjoy it like a slush.

*You can make this even more cooler by adding some leftover wine #LikeABoss

Berry Frooti Slush

  • Frooti – 2 cups
  • Strawberry – 10 pcs
  • Ginger juice – 2 tsp
  • Lemon juice – 1 tbsp
  • Coriander leaves – 1 tbsp

Mix Frooti with ginger juice, lemon juice and coriander. Pour this in ice cube trays and let it freeze. Freeze cleaned strawberries as well.

Now blend the Frooti ice cubes and frozen strawberries in a mixer until slushy. Berry Frooti Slush is perfect for summers!

P.S. – You can add a dash of white rum for a nice Sunday punch to it.

Mango Colada

  • Mango chunks – 1 cup
  • Pineapple juice – 1 cup
  • Frooti – 1 cup
  • Lemon juice – 1 tbsp
  • Coconut cream – 1 cup
  • Crushed ice – 1 cup
  • Sugarcane stick – Garnish
  • Rum (optional) – 100 ml

Make sure the juices are chilled and freeze the mango cubes. Now blend everything together to a smooth consistency (except the sugarcane).

Pour it out. Garnish it with lemon and mangoes. Sip this refresher and enjoy #TheFrootiLife.

Frooti Singh

  • Frooti – 500 ml
  • Carambola or Star Fruit (Kamrak) – 1 pc.
  • Green Chilli – 4 pcs.
  • Mint – 20 to 25 leaves
  • Tabasco (optional) – few drops
  • Ginger ale – 500 ml
  • Lemon wedges (medium) – 8 pcs.
  • Ice Cubes

My neighbour Mr. Singh created this few years back. Spicy. Tangy. Gingery. Super drink!
Serves 4

Slit and deseed the green chilies. Cut the carambola in thick star shaped slices. Dip mint in ice-cold water and strain after 10 mins.

Now in a cocktail shaker or a glass, add two lemon wedges, 5/6 mint leaves, one carambola slice, few drops of Tabasco, one green chilli and muddle (lightly mash so that all flavours are released) with a large wooden stick, or the back side of a belan.

Fill this glass with half Frooti and half ginger ale.

Stir in some ice cubes and garnish the glass with a slice of the pretty carambola slice. Mango Singh is ready to rock. Repeat the same for more glasses.

Note: You can convert this into a cocktail by adding Vodka or White rum

Mango Trifle pudding

  • Frooti – 500 ml + 50 ml
  • Sponge Cake – 1
  • Mango – ½ kg
  • Custard powder – 2 tbsp
  • Sugar – 2 tbsp
  • Milk – ½ litre
  • Gelatin powder – 3 tsp
  • Salt – to taste
  • Sugar – 2 tbsp
  • Water – 1/3rd cup
  • Mint – for garnish

Frooti Jelly:
Sprinkle the gelatin over 1/3 cup of cold water. Let this mixture sit for about 10 minutes, or until it is lightly spongy.

In a pan, heat Frooti on a low flame; add salt and sugar to it. Do not let it boil. Switch off the gas when you see few bubbles.

Next, stir the softened gelatin into mildly hot Frooti and stir constantly until the gelatin has completely dissolved.

Let it cool for about 10 minutes. Pour it in a small glass bowl or a deep dish or a deep baking tray. Refrigerate for about 3 – 4 hours or until set.

Mix custard powder well with 1/2 cup of milk to form a custard paste, and keep it aside.

Boil the remaining milk, add sugar to it and mix well.

Switch off the flame and add the custard paste and mix well to assure there are no lumps.

Switch on the flame and cook it on low flame for 3/4 minutes.

The custard will start to thicken, keep it aside and let cool.

Peel and cut the mangoes into dices. Cut the Frooti jelly into dices and keep them aside. Cut the sponge cake also in big cubes.

In a big deep bowl, first put a mango dice layer.

Place the cake cubes above the mango dice layer to form a second layer.

Pour very little Frooti to the cake layer to make the cake moist.

Now cover it up with diced Frooti jelly to form another third layer.

Pour the custard over this forming the fourth layer. Make sure custard is evenly spread.

Repeat these steps again till the time the bowl is full.

Refrigerate it for 1/2 hour. Garnish the Mango Trifle with fresh mango dices and mint or nuts.

What are you waiting for? Dig in.

Frooti Canape

  • Frooti – 500 ml
  • Gelatin powder – 3 tsp
  • Cheddar Cheese (or processed cheese) – 100 grams
  • Bread slices – 5 pcs.
  • Sliced Olives – 20 pcs.
  • Basil – few leaves
  • Salt – to taste
  • Sugar – 2 tbsp
  • Water – 1/3rd cup

Make perfect party starters, simple combo of cheese, olive and Frooti jelly.
Makes 20 canapés

Frooti Jelly:
Sprinkle the gelatin over 1/3 cup of cold water. Let this mixture sit for about 10 minutes, or until it is lightly spongy.

In a pan, heat Frooti on a low flame; add salt and sugar to it. Do not let it boil. Switch off the gas when you see few bubbles.

Next, stir the softened gelatin into mildly hot Frooti and stir constantly until the gelatin has completely dissolved.

Let it cool for about 10 minutes. Pour it in a small glass bowl or a deep dish or a deep baking tray. Refrigerate for about 3 – 4 hours or until set.

Cut the bread into small rounds or squares, biscuit/cracker size (to make it a canapé base). Cut small cubes of cheese and soak basil in chilled water.

Gently demould the Frooti jelly by loosening the sides with a knife or flat spoon. Slice the jelly into small rectangles.

Toast the bread squares in an oven for 4 – 5 minutes on 170 C or until crisp. Now assemble the canapé. Place the Frooti jelly, cheddar cheese cubes, sliced olives and basil on the toasted bread. Your Jelly Frooti Canapé is ready.

Makes for a perfect fun party starter!!!

Baked Yoghurt

  • Hung curd – 250 gms
  • Cream – 200 ml
  • Condensed milk – 150 ml
  • Nutmeg Powder – 1/4th tsp
  • Saffron – 6 to 8 strands
  • Frooti – 150 ml + 50 ml
  • Assorted nuts – Garnish

Preheat the oven to 180 C.

Combine all the ingredients (except 50 ml of Frooti) in a big bowl and whisk well. Save some saffron for garnish.

Pour the mixture into small sized ramekins, tart moulds or small oven proof glass bowls.

Pour some water on the baking tray to ensure even cooking. Place these yoghurt bowls on the baking tray and bake it for 12-14 minutes at 180 C.

After that remove from the oven and let it cool for 30 mins. With a satay stick or toothpick make deep holes in the baked yoghurt throughout the bowl. Now top this with 2 spoons of Frooti.

Then refrigerate it for a minimum of 2 hours.

Garnish it with saffron and nuts and serve chilled..! The taste almost reminds me of Mango Mishti Doi (fermented sweet dahi or sweet yogurt).