This scrumptious Indian Ice-Cream can be churned in Minutes with this recipe.
Serves : 4 to 6 persons
You will need:
Nestle's evaporated milk 410g can (chilled overnight)
Double Cream 200 ml
Sugar 3/4 to 1 cup
Cardamom 2 pods (crushed)
Pistachios 1/4 cup (chopped)
Method:
1) Pour the chilled evaporated milk into a large bowl.
2) Whisk with an electric beater till the quantity doubles.
3) In a separate bowl whip double cream and desired quantity of sugar.
4) Fold the whipped double cream into the beaten evaporated milk.
5) Gently fold the cardamom and pistachios.
6) Refrigerate in an air tight container.
7) When semi-set, remove the container from the freezer and beat the kulfi for 5 to 7 minutes.
8) Leave it back in the freezer till the time you want to serve.
TOP
For Jamuns you will need:
Milk Powder 1 cup
Maida 1/4 cup
Baking Powder 1 tsp
Oil 1 tbsp
Yogurt 3 tbsp
For Stuffing you will need:
Powdered Cardamom
Chopped Pistachios
For Syrup you will need:
Water 4 cups
Sugar 3/4 kg
Rose Water a few drops
Crushed Cardamom 3 pods
Method:
1) First prepare the syrup by mixing the sugar and water. Keep it on heat and bring to a boil. Add the rose water and crushed cardamoms. Keep aside.
2) Sieve the dry ingredients for jamuns. Add the oil and yogurt. Make a soft dough.
3) Take a tiny portion at a time. Flatten it and place a pinch of crushed cardamom and chopped pistachios mixture.
4) Roll into small balls. Fry them on low-medium heat till golden brown.
5) Soak them in the hot prepared syrup.
TOP
Serves : 4 to 6 persons
You will need:
Strawberries (large) 4
Yogurt 3 cups
Cardamom 2 pods (crushed)
Pistachios 2 tbsp (chopped)
Sugar (Castor) to taste
Method:
1) Place the yogurt in a muslin cloth. Hang it over a bowl (for 4 to 5 hrs) to drain off excess water.
2) Puree and strain the strawberries.
3) Beat the yogurt in a bowl until smooth. Add the pureed strawberries, cardamoms, pistachios and sugar. Refrigerate.
4) Decorate with thin slices of strawberry and serve..
TOP
You will need:
Paneer / Cottage Cheese 1/2 cup
Condensed Milk 200 ml
Flour 1 tbsp
Milk Powder 2 tbsp
Saffron 1/2 tsp (soaked in 1 tbsp of hot milk)
Sugar (optional) to taste
Pistachios a few (ground)
Method:
1) Whizz all the ingredients (except pistachios) in a blender until smooth.
2) Pour the mixture into a non-stick pan and cook over medium heat. for 20 to 30 mins whilst stirring.
3) When the mixture begins to leave the sides of the pan, turn off the heat.
4) Pour into a greased dish and leave to cool. Cut into desired shape. Sprinkle ground pistachios and serve.
You will need:
Maida / Refined Flour 1 cup
Yogurt 1 cup
Salt a pinch
For Syrup:
Sugar 1 cup
Water 1 cup
Saffron Threads a few
Cardamom (crushed) 3 pods
Method:
1) Make a thick batter out of curds and maida. Beat well. There should be no lumps in the mixture. Leave it to ferment for 24 hours.
1) When you are ready to make the jalebi, first prepare the syrup by mixing the sugar and water. Keep it on heat and bring to a boil. Add the saffron threads and crushed cardamoms. Keep aside.
2) Heat oil in a Karai. Now take a small piece of muslin cloth (approx 10"X10") and make a tiny hole in the centre. Pour a small amount to the prepared batter on the cloth. bring the sides of the cloth together to make a small bundle.
3) Squeeze the cloth over the oil to let the batter out. Make 3-4 concentric circles (these circles don't have perfect). When you are making the last circle (3rd or 4th) bring it towards the centre.
4) Fry on both the sides till golden brown. Immediately put the jalebi into the prepared syrup.
5) With the help of tongs lift the jalebi from the syrup and let the excess syrup drain off. Now place the jalebi on a serving dish.
6) Repeat from step 3 for rest of the batter. Serve hot.
TOP
You will need:
Carrots 600 grms
Milk 5 Cups
Sugar 325 grms
Butter 100 grms
Double Cream 250 ml
Pistachios 1/2 cup
Cardamoms 4 pods
Method:
1) Scrape, clean and grate the carrots. Keep aside.
2) In a non-stick vessel place the grated carrots, milk, sugar and butter on heat
3) Leave the carrot mixture on medium-high flame for 1 hour. Stir occasionally.
4) When the carrots have absorbed all the milk , add chopped pistachios, cardamoms and double cream.
5) Reduce the heat and leave the mixture to cook for 30 mins. Stir from time to time.
6) When the oil begins to separate turn off the heat.
7) Pour the mixture out on a dish. Spread the prepared halwa out evenly.
8) Sprinkle with chopped pistachios. Cut diagonal / square pieces. leave to cool.
Serving suggestions:
Hot / Cold
With or without Vanilla Ice-Cream
TOP
Indian Rice Pudding
Serves 6 - 8
You will need:
Whole Milk 1 1/2 cup
Ground Rice 50 grms
Sugar 50 grms
Evaporated Milk 1 tin
Cardamom 3 pods
Pistachios (chopped) 3 tbsp
Almonds (chopped) 3 tbsp
Garnishing:
Silver Verk 1 sheet
Chopped Nuts 1 tbsp
Method:
1) In a heavy-based pan, heat the milk. Mix the ground rice into the milk. Stir the mixture. Bring it to a boil..
2) Lower the heat and add the evaporated milk. and sugar. Do not stop stirring. After about 5 mins add the chopped nuts and crushed cardamom pods..
3) Transfer the prepared firni on a serving dish and garnish with silver verk and chopped nuts.
You can either serve it hot or cold.
TOP
You will need:
Avocado 2
Egg whites 2
Sugar to taste
Method:
1) Scoop the avocado flesh and puree it in a blender.
2) Whisk egg whites and sugar.
3) Fold the egg whites into the pureed avocado.
4) Refrigerate.
TOP
Home || Submit URL || Tips & Tricks || Essentials || Ingredients || Spices || Measurements || Awards || Readers Corner || Links || Vote ||