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INGREDIENTS
- 1 Litre full cream milk
- 250 gms Cottage cheese
- 5-6 Pieces of dry petha
- 4-5 Green cardamoms
- Dry fruits
- METHOD
- Boil the full cream milk in a heavy based utensil on low flame.
- Add grated petha pieces to the boiling milk. Keep it stirring constantly.
- Put the grated pieces of cheese in a sieve and wash them with water.
- Now add this cheese and cardamom powder to the boiling milk. Do not stop stirring.
- Remove from the fire when milk thickens.
- Add grated dry fruits. Allow the mixture to cool.
- Mix well and put it in kulfi moulds.
- Keep them in a refrigerator to set.
- Cream kulfi is ready.
INGREDIENTS
- 10 tall transparent falooda glasses (narrow at base, wider at rim ie. conical)
- 1 litre chilled unboiled pastuerised milk
- 1 cup rose syrup
- 1/2 litre vanilla icecream
- 1 tbsp. falooda seeds
- For falooda sev:
- Sev press with medium-fine holed plate
- 1 cup cornflour
- 2 cups water
- plenty of icecold water
- METHOD
- For sev:
- Mix cornflour and water.
- Cook on slow fire, stirring continuously, till transparent.
- If required add few more tbsp. water while cooking.
- Mixture when cooked should be transparent and can be sticky.
- Oil inside of press. Spoon in cooked mixture.
- Hold press over a large bowl of icewater.
- Press out spaghetti like sev into water.
- Do not disturb by stirring.
- Keep in refrigerator to chill till required.
- Drain in colander before using.
- For falooda seeds:
- Soak cleaned seeds in 1/2 litre water for 30 minutes.
- Drain in colander, chill in refrigerator till required.
- To proceed before serving:
- Beat chilled milk with hand mixie till frothy.
- Take number of glasses to be served.
- Pour 2 tbsp. of syrup at bottom.
- Add 2 tbsp. sev. Top with 1 tbsp. seeds.
- Tilt glass a bit, pour milk to 3/4 level, carefully.
- Do not disturb the base layers, while pouring.
- Top with a scoop of vanilla icecream.
- Serve with long handled thickshake spoons.
- Variation:
- Kesar Falooda: Use kesar syrup to make "kesar (saffron) falooda" Top icecream with chopped almonds, cashewnuts and pistachios in kesar falooda.
- Note:Careful with the soaked falooda seeds, they are a very sticky affair to clean, if you get them spilled over your clothes or floor! These seeds form an excellent intestinal cooling agent in the summer season. Especially in cases of hot flushes, menses, and heat related disorders.
INGREDIENTS
- 1 recipe VANILLA ICE CREAM
- 250 gms. strawberries
- 1 tsp. gelatine (Never boil gelatine. Always sprinkle on the water, allow to swell, stir and warm over a hot griddle or hot water, till the gelatine dissolves. Henceforth: 3 tbsp. gelatine solution will mean 1 tsp. gelatine and 3 tbsp. water prepared as above. )
- METHOD
- Clean and halve the strawberries.
- Keep 3-4 whole ones for decoration.
- Beat icecream till soft and creamy.
- Keep the beating dish in a bigger dish filled with icewater.
- This is to prevent icecream for becoming liquefied.
- Add gelatine solution, mix well.
- Use a decorative jelly mould.
- Pour mixture into moist mould.
- Sprinkle half the cut strawberries here and there in mixture.
- Put in freezer to set well.
- Just before serving:
- Unmould onto a wide dish.
- Arrange remaining halved strawberries along rim of icecream.
- Decorate top with the sliced strawberries.
- Serve instantly.
INGREDIENTS
- 1 litre fullcream milk
- 2 1/2 tsp. cornflour
- 1 tsp. gelatine
- 3/4 cup sugar
- 1 cup fresh cream
- 1 tsp. vanilla essence
- 1/2cup cold milk
- METHOD
- Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally.
- Mix cornflour in 1/2 cup cold milk, keep aside.
- Add sugar to milk, stir. Add cornflour paste, stirring continuously, till boil resumes.
- Boil for a further 4-5 minutes, take off fire.
- Sprinkle gelatine over 3 tbsp. water in a small pan.
- Allow to soak for 5 minutes. Warm over gentle heat, till dissolved.
- Do not bring it to a boil.
- When boiled milk cools a little, add gelatine solution and mix well.
- Cool to room temperature, freeze in covered tray, till set but not hard.
- Break into pieces, beat with an egg beater till soft.
- Add cream and essence, mix well.
- The texture should be light and creamy.
- Reset in the freezer till frozen.
INGREDIENTS
- Crushed pista
- 3 Cups milk
- 5 tbsp Corn flour
- 3/4 Cups sugar
- Vanilla essence
- 1 Cup cream
- Yellow and green colour
- METHOD
- Dissolve corn flour in little water.
- Boil the milk and add the diluted corn flour. Cook until it becomes thick.
- Mix sugar and remove the milk from the flame and let it cool.
- Now add vanilla essence and colours to it.
- Beat the mixture and add cream.
- Keep the icecream in refrigerator for about an hour.
- Remove and beat it again.
- Add crushed pista. Again keep it for cooling.
- Pista Icecream is ready.
INGREDIENTS
- 10 Peaches, pitted and chopped
- 6 Eggs, beaten
- 4 Cups heavy cream
- 3/4 tsp Salt
- 2 Cups half-and-half cream
- 2 tsp Vanilla extract
- 3-1/2 Cups white sugar
- METHOD
- Mix the eggs and sugar in a bowl until tender.
- Puree peaches in blender and stir 5 cups of puree into egg mixture.
- Stir in half-and-half, vanilla cream and salt and mix well.
- Pour the half-and-half mixture into freezer canister of ice cream maker and freeze.
INGREDIENTS
- 1 Can mango pulp
- 1 Can sweetened condensed milk
- 2 tsp Rose water
- 1 Container cool whip
- 1/2 Cup chopped pistachio nuts
- METHOD
- Mix together the mango pulp, condensed milk and cool whip with the help of an electric mixer.
- Add rose water to it. Pour the mixture in an airtight container.
- Sprinkle it with chopped nuts.
- Freeze the mixture overnight in refrigerator.
- Mango ice cream is ready to serve.
INGREDIENTS
- Any fruit of your choice
- Vanilla ice cream
- METHOD
- Peel off the skin of the fruit and divide it into pieces.
- Make a puree like paste with the help of a blender.
- Add vanilla ice cream to it and blend again.
- Keep it in refrigerator.
- Your fruit ice cream is ready.
INGREDIENTS
- 6 Bananas
- 2 Eggs
- 2 litres Milk
- 4 tbsp Sugar
- METHOD
- Keep the milk on low flame for boiling. When it becomes thick, remove it for cooling.
- Peel off bananas and smash them. Now add little milk and sugar. Grind the mixture.
- Mix beaten eggs to the banana shake. Mix it well.
- Keep it in refrigerator in a bowl for about 5 to 6 hours.
- Banana Ice Cream is ready.
INGREDIENTS
- 2 Cups of evaporated milk
- 1 Cup condensed milk
- 16 oz Whipped cream
- 1/2 tsp Ground green cardamom powder
- 1/4 Cup of green sliced pista
- Sugar to taste
- METHOD
- Pour evaporated milk, condensed milk and whipped cream in a mixer.
- Add ground green cardamom powder & sugar.
- Blend well the mixture.
- Then add sliced green pista and stir slightly.
- Now fill the mixture in Kulfi cones or ice cream tray.
- Place it in the freezer for a whole night (minimum 6 hours).
- At the time of serving, keep the outer surface of the ice cream tray or cones in contact with hot water for just 1-3 seconds and remove it in a plate.
- Pista Kulfi is ready to serve.
INGREDIENTS
- 450 gms Pineapple slices
- 12 Teacups milk
- 36 tsp Sugar
- 6 tsp Custard powder
- 1 tsp Pineapple essence
- 100 gms Fresh cream
- METHOD
- Drain and make thin slices from pineapple.
- Mix custard powder in 1/2 teacup milk.
- Boil the remaining milk with sugar.
- When boiling approaches, gradually add custard powder.
- Cook the mixture for about 2 minutes. Cool it.
- Add chopped pineapple, essence and fresh cream. Mix properly.
- Make ice cream in a churner.
- Pineapple ice cream is ready.
INGREDIENTS
- 1 Cup peeled almonds
- 14 Ounces Condensed milk
- 8 Ounces Whipped cream
- 1/4 tsp Powdered cardamom
- 1/2 Cup chopped pista
- 24 Ounces Evaporated milk
- Pinch of saffron
- METHOD
- Grind the almonds with half of the evaporated milk.
- Mix all the ingredients except pista in a bowl and beat the mixture for about 2-5 minutes. It makes the Kulfi soft.
- Now put this mixture in a square dish.
- Sprinkle it with chopped almonds.
- Keep it for freezing for about 8 to10 hours.
- Cut it in Kulfi shape.
- Almond Kulfi is ready.
INGREDIENTS
