Chholia Cappuccino

Ingredients

• 150 g fresh chholia (green gram/ garbanzo bean)

• 50 g fresh green gram leaves

• 5 garlic cloves

• 1/4¼tsp crushed black pepper

• 1 cup fresh milk

• water as required (2 to 3 cup approx.)

• 1 tsp home-made makkhan (white butter)

• Himalayan salt to taste

For the milk foam

• 100 ml warm milk

• 1 tsp home-made makkhan (white butter)

Method

Bring milk to the boil and then add fresh green gram and leaves.

Allow to boil for about 2 to 3 minutes, stirring constantly.

Transfer to the blender and blend until smooth.

Pour this blended smooth puree into the same saucepan. Adjust thickening of soup by adding water and cook well till you get nice soup consistency, then season with salt and freshly crushed black pepper.

Now turn off the flame and add white butter and stir well.

Pour the soup into the serving cup.

For the milk foam

Foam warm milk with a hand blender (by adding white butter to the warm milk, you will get a creamy foam).

Garnish this milk foam on the cappuccino. Serve warm.