Gulkand (Gulqand) Milkshake

 Gulkand is a sweet preserve made from the rose petals . Rose petals are slow cooked in sugar syrup until it reaches a jam like consistency.  This when stored in an air tight container has a very long shelf life and can be used in various ways . 

The most common use of gulkand is in the making of meetha paan (beeda) . I. love to eat spoonfuls of gulkand as is because it is really very tasty and it has been my favorite since childhood . I am sure most kids love to eat gulkand.

 Gulkand is also beneficial from health point of view as it has cooling properties and helps reduce body heat and also rich in proteins . Gulkand mixed with milk is useful to give relief from acidity or gastric reflux. 

Gulkand Milkshake is a delicious summer time treat ,which will be loved by one and all  . Best way to give fussy kids their daily dose of milk is by adding this gulkand to their milk and serving it nice and chill . Kids would love to sip on this chill gulkand shake . 

Gulkand Milkshake can be served as a welcome drink for your summer barbecue parties or match get togethers . Make a huge pitcher of gulkandh milk shake in advance and refrigerate it.Serve it chilled when your guests arrive.

You may use rose essence in case you don't have rose syrup readily available. 

 If you love the flavor of rose ,you can also try Rose Kulfi , Rose milk, Rose Thandai   as Summer special treats. 

In our food bloggers' group Shhh cooking secretly challenge ,Sasmita was the host for this month. She suggested we make healthy summer Coolers sans the use of soda or fizzy drink . 

Coincidentally ,I was paired with Sasmita for the theme and she suggested I use ,gulkand and rose syrup as my secret ingredients.  With such exotic ingredients, I whipped up this delicious and healthy milk shake and Sasmita has made a lemonade using sabja seeds .

Preparation Time - 5 mins 
Cooking Time - Nil 
Complexity - easy
Serves - 4 glasses 

Ingredients 

3 tbsp gulkand 
2 teaspoon rose syrup 
4 cups milk
5 to 6 icecubes 

Method 

• Put all the ingredients in a blender and blend it until it is creamy and frothy .
• Pour it equally in 4 serving glasses  and serve chilled. 
• For added deliciousness , you may add a scoop of vanilla ice cream while serving .

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Rose Milkshake | How to make rose milk at home ?

 Rose milk or rose milkshake is truly a summer delight and the beautiful baby pink color is more than enough to tempt anyone to enjoy a chilled creamy glass of rose milk .  As a child I was not very fond of rose milk or rose falooda ,but after marriage V made me have this at his favorite restaurant and challenged me, I will fall in love with rose milkshake and that said there has been no looking back .  

I now, have a bottle of rose syrup concentrate always at home which makes it very easy to whip up a delicious milkshake when the craving sets in or even when we have sudden guests .

Rose milk can be made with just chilled milk and rose syrup or with a hint of vanilla essence and to make it even more rich and exotic add in a few scoops of vanilla icecream while blending. 

Rose syrup is very handy and you can also make delicious summer delights like Rose Kulfi and Rose Thandaai .

Preparation Time - 5 mins
Cooking Time - nil
Makes  2 to 3  glasses 
Complexity - simple

Ingredients 

30 ml rose syrup 
2 cups chilled milk

3 to 4 scoops vanilla ice cream

Tutti fruity or chopped nuts for garnish

**I dint add sugar as the rose syrup and vanilla ice cream both had enough sugar to sweeten the milkshake . If you want it sweet,you can add some sugar as per taste. 

Method 

• Take the chilled milk , rose syrup and 2 scoops of vanilla icecream in a blender and blend to a smooth consistency. 
• Pour into serving glasses ,top it with a scoop of vanilla icecream and garnish with tutti fruity lr chopped nuts as you please and serve immediately. 

Notes 

• Make the rose milk in advance and refrigerate it . Top it with ice cream and garnish just before serving .
• If you don't want to add vanilla icecream, you can also add few drops of vanilla essence while blending. 

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Aval Payasam | Poha Kheer - Rice Flakes pudding

 Aval Payasam is a quick Indian dessert that can be made easily using just milk and sugar . Known as Atukula Paysa in Telugu, avlakki payasa in kannada and Poha Kheer in Hindi. Thick variety rice flakes is best for making Aval Paysam . It is flavored with cardamom powder,  dry fruits and saffron which makes it rich and exotic.

Aval Payasam is made as prasadam for many festivals like Krishna Jayanthy,  Navaratri, Ganesha Chaturthi, Mahashivratri,Onam,Vishu ,Pournami etc.

Today is the auspicious Chitra Pournami which is celebrated widely in Tamil Nadu and has a very important significance and dedicated to Chitra gupta .It is believed that Lord Chitragupta  keeps records of our good and bad deeds and on this day people pray and ask for forgiveness.  People flock to holy river to take a dip which is symbolic of washing away sins . Milk based paysam is made on this day for offering and we can make this delicious Aval Paysam as prasadam. 

Likewise,  In North,there is a tradition to prepare  Doodh Kheer for Khojagiri Poonam also known as Sharad Purnima dedicated to Lord Mahalaxmi. Many homes make this delicious Poha kheer for celebration.

In South India, especially Karnataka and Tamil Nadu Rice is not eaten during fasting ,hence Aval/Poha or Wheat based items are preferred to be offered as Prasadam and eaten.  Aval Payasam/ Avalakki Payasa is one of the most preferred and delicious prasadam for Shivratri in Karnataka .

Preparation Time - 10 mins
Cooking Time - 15 mins
Complexity - simple
Serves - 3 to 4

Ingredients

1/4 cup thick poha /thick rice flakes
1/4 cup sugar 
1/4 cup water
3 cups boiled milk
Few strands saffron
1/4 tsp cardamom powder
2 tsp ghee 
Assorted dry fruits handful (pistachio,almonds and cashews)

Method 

• Wash the poha/aval to remove any dust or other particles .
• Keep it soaked for 5 mins 
• In a cup soak the saffron strands  in 2 tbsp warm milk .
• Dry roast the dry fruits in a pan and give it a quick pulse in the blender to make a coarse powder . 
• Heat ghee in a pan and lightly fry the soaked poha until you get a good aroma .
• Add 1/4 cup water and cook the poha till the water is absorbed .
• Add the milk along with the saffron soaked milk and cook till the milk boils . Keep stirring to avoid the milk sticking to the bottom of the pan . 
• Lastly add the cardamom powder and roasted dry fruits powder along with sugar and continue cooking till the sugar melts . The kheer will turn watery after adding sugar .
• Continue to cook for another 4 to 5 mins till the milk thickens .Turn off the stove and poha kheer is ready to serve . 

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Rose Thandai - Holi Special ( रोस ठंडाई)

  Thandai (ठंडाई) is a very special cold drink made in North India during Maha Shivratri and Holi .Thandai is also known by the name as Sardai .

Thandai is a milk based drink which comes in various flavors like kesar -badam , rose ,mango and the latest being Chocolate thandai . 

Various condiments ,dry fruits and spices are roasted and ground to a fine powder or paste which is then mixed in milk along with sugar in the right proportion and then served  chilled .

There are various ways in which thandai can be made and you can decide what goes into the thandai mixture depending on your likes .

I have kept the essence of fennel very mild as it would cut the taste of the rose flavor which is the Star of this thandai . Also,the condiments and spices used in this recipe will be easily available in everyone's kitchen and you can easily manage to prepare a lipsmacking thandai in no time. 

I have used concentrated rose syrup in my thandai as I didn't have an access to edible rose petals and I don't want to risk using any other rose petals. You can also add a spoon of gulkand while blending for added taste and flavor. Using sabja seeds or chia seeds is  purely optional. 

Preparation Time - 10 mins

Cooking Time - nil

Serves - 3 to 4 glasses

Complexity- easy 

Ingredients 

8 to 10 almonds / badam
7 to 8 pistas /pistachios
1/2 tsp fennel/saunf seeds 
2 cardamoms
Few pepper corns 
3 tablespoons rose syrup 
2 - 3 tbsp Sugar or as needed
3 cups of boiled and cooled milk 
Few strands of saffron
1 tsp chia / sabja seeds soaked in water 

Method 

• In a pan dry roast the badam,pista , fennel, pepper ,cardamom until it feels warm. Cool it for a few minutes and make a fine powder in pulse mode . Don't run the blender for long as the nuts will release oil making the powder sticky.
• In a juice jar ,add this thandai powder ,sugar and 1 cup milk and blend to a fine paste .
• Add the remaining milk ,rose syrup and give it a quick blend .
• Pour it into a jug and refrigerate until you serve. 

Serving suggestions 

Add 1/2 tsp of soaked sabja /chia seeds in a glass ,pour the thandai and top it with some chopped nuts and few saffron strands.

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Hot Cocoa - A warm soothing beverage

 There is nothing like snuggling under a comforter watching your favorite show with a warm cup of cocoa to sip on a chill winter night or monsoon evening. 

I have loved sipping on cocoa since childhood as I was never fond of any malt based health drinks so mom would allow me to have cocoa once in a while as an exception to milk . My love and liking for this beverage is eternal. Though I don't drink cocoa much these days ,I love to have a mug full of cocoa and some ME time on days when I am exhausted to rejuvenate myself.

Making hot cocoa is very easy and doesn't need any fancy ingredients. All you need is some good quality cocoa powder, sugar and hot milk .

If you like you can add a little cinnamon powder for the extra punch or add up some gooey marshmallows or chocolate shavings for added taste and flavor .

I prefer to have plain cocoa without much toppings except drizzling for some chocolate sauce /syrup once in a way .

Preparation Time - 2 mins
Cooking Time - 3 mins
Complexity - easy 
Serves - Makes 1 cup of cocoa. 

Ingredients 
1.5 tsp cocoa powder
2 tsp sugar 
1/4 cup hot water 
1 cup hot milk 

Method 

• Take cocoa powder and sugar in a mug or serving cup .
• Pour hot water and whisk it well to form a lump free cocoa decoction. 
• Pour hot milk to this cocoa decoction and stir well..adjust sugar if you need more sweetness.  
• I like my cocoa to be sweet so I add a little extra sugar ,you may reduce it if you relish a slightly bitter after taste .

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Apple Custard

 Apple custard is my favorite dessert since childhood.  Mom would make some yummy Custard using apples during winter.  Though fruit custard would be on the menu during summer and most other times  ,Apple custard has been a winter delicacy  as we would get really sweet ,juicy and tasty apples.

Growing up 2 desserts were very common at home ; custard and sheera - both off these were hot favorites and we never got bored. Now Poonam's creamy rich Apple Rabadi is also on my to do list ..the recipe is so tempting to miss out .

 The city where I grew up hardly experienced harsh winter, so apple custard would taste heavenly when had chilled during the noon .

Custard may sound very simple to make but if we don't take care of the nuances,the custard will turn watery or may have a raw after taste .

Many brands of  custard powder are available in the market,but I always prefer using Brown & Polson or Weikfield brand to make custard.  You may call it as OCD or creature of habit, I cannot pick any other custard powder brand if I don't find either off these on the shelves .

I prefer using full fat milk or 2% fat milk as it gives a nice creamy texture .I did want to be health conscious and prepared custard with skimmed milk and low fat milk but somehow the taste didn't appeal to me and my family .

Before adding apples to the custard, make sure you taste them first before you add . The apple has to be sweet, if they taste sour, pls donot mix it with the custard as it will spoil the taste making it really unpleasant to enjoy .

Always ensure you soak the apples in warm salt water or vinegar solution to remove the wax / powder coating if you feel the same when you touch the apples.  

Preparation Time - 15 mins
Cooking Time - 20 mins
Cooling Time - 2 to 3 hrs
Complexity - easy 

Ingredients 
1/2 litre milk (2% fat or full fat ) 
3 tablespoon vanilla flavored custard powder 
2 medium apples 
6 to 7 tbsp sugar (adjust as per your taste) 

Method 

• Mix the custard powder with 3 to 4 tbsp milk and make a paste without lumps and keep aside.
• Bring the milk to a boil in a thick bottomed vessel .lower the heat and mix in the sugar until it dissolves completely. 
• Add the custard paste to the milk and go on stirring or whisk it on medium flame until the milk starts thickening. Keep stirring constantly to avoid the milk sticking to the bottom and getting burnt .
• Once the custard thickens, turn off and let it cool ..donot cover with a lid as the  vapor will make the custard watery.
• Chop the apples into small cubes and lightly boil it in water for 1 or 2 mins. Drain the water and put the apples away in the fridge for chilling ..this way the custard and apples blend really well as the apple absorbs the custard flavor very nicely.
• Once the custard cools down,place it in the refrigerator for 2 to 3hrs for chilling. 
• Just before serving add the chilled apple slices to the custard ,mix it gently and serve . You can top it with some nuts or pomegranate pearls. 

Notes

• Adding fruits will make the custard watery,so cook the custard patiently till it thickens. 
• You may add a few drops of butterscotch or rose essence to the custard. 
• It is always best to add fruits to the custard just before serving . Take the potion of custard that you would want to serve and mix fruits to it rather than mix it to the entire bowl of custard. This way it won't turn watery. 

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Paayesh | Payesh - Durgapuja Special Sweet

Payesh /Paayesh is a traditional Bengali style kheer made from fragrant Gobindo bhog rice . The rice is cooked in simmering milk flavored with cardamom powder and topped with lots of chopped cashews,badams and pistas .  If Gobindo Bhog rice is unavailable you can use Basmati rice . The mild natural fragrance from the rice adds up to the taste of the Kheer .

If you thought Bengali sweets are limited to Roshogollas, Shondeshs, Rasmalai and cham cham ,you are mistaken.  There is a whole lot of delicious sweets which are made from the traditional Nolen Gur and also steamed sweets which are healthy as well as tasty .

My blogger friends Sasmita and Sujata ji have an amazing collection of Bengali sweet recipes on their blog . I have bookmarked the delicious Jaggery Roshogollas from Sujata ji's blog to try out . Sasmita has recently posted a yumm special Bhoger Khichuri which is offered as Bhog during Durgashtami.  

Bengalis and their love for sweet is very well known.  I have had the good fortune of mixing and interacting with Bengalis since my childhood . My mom's best friend K aunty is a Bengali and amma has told me stories about how warm and affectionate their family has been and the yummy goodies that she has savored and relished at her home. 

I also have had my share of Bengali acquaintances at my workplace and savored all the yumm delicacies they would get for us when they come back after the Durga Pooja holidays . Bengalis are very pious and God fearing . Their love for literature , arts and poetry is unmatched . 

The city of Kolkatta bears a festive look during the Durga Pooja season and exquisitie and magnificient Pandals are erected at various places all over the city . Durga Ma idols are installed and worshipped with lot of pomp and fervor . I have been waiting for a chance to visit Kolkatta during the Durga Pooja sometime in future to experience the Divine Vibes that the city exhuberates .

Preparation Time - 15 mins
Cooking Time - 30 mins
Complexity - Simple
Serves - 2 to 3

Ingredients

1/4 cup rice  (Gobindo Bhog / Basmati)

1 litre milk

sugar as needed

chopped nuts 

pinch of cardamom powder

2 tsp ghee

Method

• Wash and soak the rice in water for 15 mins. Drain the water and mix ghee to the rice.
• Heat milk in a thick bottomed pan and let it come to a boil, reduce the flame and keep simmering.
• While the milk to about to boil I parboiled the rice in water until it was 1/2 done. This helps speed up the process of making the Payesh .
• Drain the water from this parboiled rice and add it to the simmering milk and cook on low flame with regular stirring until the rice is well cooked and soft .
• Add the cardamom powder and chopped nuts . Add sugar very carefully and keep stirring until the sugar mixes well with the kheer .
• Simmer for 2 to 3 mins and then turn off the stove.
• While serving add some more chopped nuts over the Paayesh.

Notes:

• You can cook the rice entirely in milk . This will take a little longer and you have to be very careful so as to not let the rice and milk burn.
• Some people add a bay leaf to the kheer . You may add that too if you like the smell of bay leaf.

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Rose Kulfi - No Standing & Stirring : ready under 10 mins

 There is a popular saying by Bill Gates ; “I will always choose a lazy person to do a difficult job because a lazy person will find an easy way to do it.”

This time around I was in a very similar situation where I had promised my family for rose kulfi to satisfy the parched throats but somehow I couldn't get into the groove and make it . The summer heat was killing me and it was getting impossible for me to stand for long  and reduce the milk on the stove top as it is traditionally done for setting a creamy kulfi . That is when it struck to me , why not use the microwave and reduce the milk and viola that is how this delicious and creamy rose kulfi mix was prepared in less than 10 mins. 

I always prepare another classic Kesar Malai Pista Kulfi in the traditional manner by reducing the milk on stove top and was skeptical about the microwave outcome for rose kulfi . 

To be truthful and honest, I found no difference in taste or texture and it was so much a breeze to prepare in the microwave alongside my other kitchen work as it saves a lot of time and energy too .

Myself and Archana were paired this time for the Shhh Cooking Secretly challenge's April Theme hosted by Pavani . Pavani chose "Frozen Treats" for the blazing summer and I really enjoyed preparing this kulfi for the theme as well as for my family who loves to enjoy icereams and kulfi. Archana gave me milk and butterscotch essence as the secret ingredients. 

Archana has dished out the classic Vanilla Icecream with a lot of nuts with the secret ingredients Nuts and cornflour that I shared with her. For kids who love to lick on Oreo Biscuits, Pavani's No Churn Oreo Icecream is the  best summer treat .

Preparation Time - 5 mins
Cooking Time - 10 mins
Setting Time - 8 to 12 hrs 
Serves - 2 to 3 

Ingredients 

500ml full fat milk  (boiled)
200ml condensed milk
Few drops of butterscotch essence 
3 tablespoon rose syrup
Roughly chopped Pistas for garnish 
1 tsp after mint (mukhwas) for garnish 

Method

• In a wide microwave safe mixing bowl , add the milk and condensed milk and mix it well with 1 tbsp rose syrup.
• Microwave it for 3 mins and take it out and stir once scraping the milk residue from sides and put it back in the microwave for 2 mins . The mixture would have thickened slightly .
• Remove it and add the balance rose syrup and microwave again for 3mins after scraping out all the milk residue . I have not used extra sugar as the rose syrup and condensed milk had enough sugar to sweeten the kulfi.  You may add some if you need .
• Remove and let it cool for 2 mins . Dip a spoon and if the milk mixture forms a thick coating on the back of the spoon, then your kulfi mix is ready ,else put it back on for 2 more mins .
• Even though we remove it from the microwave, the heat will be still enough to cook the milk further and reduce it .
• Add in the butterscotch essence, mix well and let it cool completely.  Donot cover with a lid ,leave it open or cover it with a netted plate or colander so that the condensed steam doesn't fall back into the milk mixture .
• Once the kulfi mix is cooled completely, transfer it to a steel box or any freezer safe box and cover with a clingfilm or aluminum foil and leave it undisturbed to set in freezer for 8 to 12 hrs .
• Scoop out the desired quantity in ice cream bowl and garnish with nuts and after mint and enjoy . You may also drizzle some rose syrup for extra taste and flavor .

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Basundi - Traditional Indian Dessert (under 10 mins)

Basundi is a traditional and famous Indian dessert famous in Gujarat and Maharashtra regions of India . This dessert makes use of full fat milk and the milk is simmered on a low flame with regular stirring and when the milk is reduced to half and appears creamy sugar is added and it is garnished with dry fruits, saffron and cardamom powder . The traditional method of making this recipe is time consuming and needs a lot of patience .

Today , I will present to you the microwave version using condensed milk and the dessert can be ready in 10 mins flat . This , very rich dessert can be quickly prepared in case of unexpected guests or sudden sweet cravings .

Always use full fat milk or a cream rich milk for the  best experience. 

Preparation Time - 10 mins
Cooking Time - 10 mins
Serves - 3-4
Complexity  - Simple

Ingredients
500ml full fat milk boiled
400 ml condensed milk
2 tsp sugar
Roughly chopped badams(almonds)and pista (pistachios)
1 tsp cardamom powder
Few strands of saffron/kesar

Method

• Take the boiled milk and condensed milk in a wide microwave safe bowl.
• Add a few strands of saffron and mix them all well.
• Microwave it for 5 mins. 
• Take it out , stir it well , add the dry fruits , cardamom powder and microwave again for 5 mins 
• Take it out , mix well, add 2 tsp of sugar and microwave for just 1 more min.
• Allow it to cool down to room temperature and then chill it in the refrigerator or serve it warm .
• If you want it slightly more thick,then microwave it for another 2 or 3 mins till you reach the desired consistency. 

Notes :
Preferably use the glass bowls which are microwave safe as it can withstand the heat well.

The bowl should be wide and have enough space so that the milk mixture doesn't over flow while cooking.

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Kesar Peda | Saffron flavored milk fudge

Peda is a traditional Indian sweet made using milk ,sugar and other flavoring agents like saffron, cardamom, pistachio etc. Traditionally milk is boiled in huge vessels and condensed to form a nice thick mass with added sugar and flavor of our choice and is then rolled out as balls and allowed to set.
Today we shall see a quicker version of making peda using khoya / mava and can be prepared in less than 20 mins with a natural flavor of saffron / kesar. There is no compromise on taste as well as texture and it is a melt in mouth recipe .

Preparation Time : 10 mins
Cooking Time : 20 mins
Makes - 8- 12 pedas
Complexity : Medium

Choco Vanilla Milkshake

Summer is slowly setting in and soon the sun will be right over our heads. This is the time of the year when all of us look for some coolers for our throat and tummy.Instead of having bottled drinks or simply chilled water,we can try and have chilled health drink.
To begin with, I am posting the  favorite of children and most elders,Choc Vanilla Milkshake.
Quick to whip up with homemade ingredients,it can be prepared anytime.

Preparation Time : 2-3 mins
Cooking Time : Nil

Semiya (Shaavige) Payasam / Sevayyan Kheer / Vermicelli Pudding

Semia Payasam (tamil) / Sevaiyan Kheer (Hindi) is a traditional sweet dish made using milk and vermicelli.Seasoned with ghee roasted cashewnuts and flavored with fresh saffron.

Semiya, Shaavige , Sevayyan refer to vermicelli and Payasam or kheer means pudding . 

Semiya Payasam is the first sweet which I learnt to make when I was trying my hands at cooking .

I always loved the Semiya payasam that amma would make and hence I was insistent that she taught me how to make it . Needless to say ,this shavige payasam (sevayyan kheer) is very close to my heart .

As simple as it may sound to make Semiya Payasam, we need to take care of a few things while making the payasam which will help you make the best kheer .Mom taught me these simple ,yet efficient tips and I can proudly say that Semiya Payasam never fails me and there is a huge fan following for the payasam I make . So here I am,sharing those tips and tricks with you all.

• Always use the non roasted vermicelli that is available in the market to make Semiya Payasam.  When we roast the semiya in ghee ,make sure you donot over roast it . The vermicelli will appear translucent and you will feel light while roasting, this is the perfect texture of the semiya to make kheer .
• Use pre boiled milk while making kheer as this will cut down the risk of milk curdling and also saves a lot of time waiting for the milk to Simmer along with the semiya .
• Soak the saffron in warm milk and rub it with your fingers gently before you add it to the paysam . This will give you maximum flavor of saffron and a subtle yellow color to the payasam. 
• You can dry roast a couple of almonds and pistachios to make a coarse powder and add it to the simmering payasam for added richness and taste.
• Semiya payasam will turn a little thick on cooling down , so before serving you can dilute it by adding some warm milk .

This week (6th May 2023) we have achieved a milestone in our Foodies_Redoingoldposts Facebook group.  This is our 100th week and we are celebrating it by redoing one of our favorite sweet post . I chose to update the write up and photos of my favorite Vermicelli Kheer for this wonderful achievement. 

Preparation time : 5 mins
Cooking Time : 20 to 30mins
Serves: 3-4
Complexity: simple

Ingredients

1 /2 cup vermicelli
1/2 litre full fat or  2% fat milk  boiled 
4-5 cardamoms/elaichi powdered
Few cashew nuts
Roughly chopped almonds and pistachios
Few saffron strands / kesar soaked in warm milk
2 tbsp ghee
1/2 cup sugar + extra if you need more sweetness.

Method

• Heat the ghee in a thick bottomed vessel.
• First fry the cashewnuts in ghee until golden brown and keep aside.
• In the same vessel,add the vermicelli and fry it in ghee until it turns crisp.
• Now slowly add the milk and keep stirring the mixture.
• The milk will slowly start boling and as you keep stirring will begin to get thicker and will turn light pinkish on simmering.
• Donot let the milk to get very thick. 
• Reduce the flame,add the sugar,cardamom powder,saffron and fried cashews to the kheer and simmer for 3-4 mins till the sugar dissolves well into the kheer. The paysam will appear a little diluted after adding sugar , but contine to simmer for 4-5 mins and then the consistency will be perfect.
•  Add chopped badams and pista to the kheer
• Serve hot or cold.
• Incase the kheer/payasam feels too thick,you can add some warm boiled milk and dilute it.

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