GAJAR HALWA ICE CREAM

GAJAR HALWA ICE CREAM

INGREDIENTS

Gajar Halwa http://paripoornapaksiddhi.blogspot.in/2014/05/gajar-halwa-carrot-halwa.html	4 tbsp
Ice cream base http://paripoornapaksiddhi.blogspot.in/2014/05/basic-icecream-base.html	½ no
Elaichi pdr / cardamom pdr	½ tsp
Orange food colour (optional)	1 drop
Toasted almonds  (roughly chopped)	3 – 4 nos
Toasted pistachio nuts (roughly chopped)	3 – 4 nos

METHOD:

1.       Take the chilled and set ice cream base. Cut it in cubes.

2.       Blend it all well till it forms a smooth frothy mix and it doubles up in volume.

3.       Now add in to it 2 tbsp gajar halwa, orange colour and elaichi pdr and again blend it well till well incorporated.

4.       Add to it 1 tbsp gajar halwa and half of the nuts and lightly mix them in making sure you do not allow the air incorporated to come out and reduce the volume.

5.       Pour into an air tight container, cover with a plastic sheet and seal off with a fitting lid.

6.       Chill freeze for 5 – 6 hours.

7.       Remove out into scoops, garnish on top with the remaining gajar halwa, a pinch of elaichi pdr and the remaining nuts.

8.       Serve chilled immediately.

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GAJAR HALWA / CARROT HALWA

GAJAR HALWA / CARROT HALWA

INGREDIENTS

Gajar / carrots grated	2 cups
Ghee / clarified butter	2 tbsp
Full cream milk	1 cup
Sugar	½ cup
Elaichi pdr / cardamom pdr	½ tsp
Salt	A pinch
Almonds / cashews / raisins roughly chopped & fried	2 tbsp

METHOD:

1.       Heat the ghee in a pan. Add the dry fruits and fry them a little till they are light brown. Remove them.

2.       In the same ghee add the grated carrots.

3.       Sauté till they start to sweat. Allow the moisture to evaporate.

4.       Now add in hot milk. Bring to boil and simmer.

5.       Cover and cook till the milk has also evaporated and the mix starts to get dry.

6.       Add in the sugar and salt. Allow the sugar to melt.

7.       Reduce again till it again becomes a dry mix.

8.       All this while keep on mixing and stirring around and keep check on it or the mix may burn. Also make sure your gas is on medium low.

9.       Now add in the elaichi pdr and the fried nuts and incorporate it well. Serve it hot or allow it to cool.

10.   You can serve it hot with vanilla ice cream or even chilled.

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KESAR MANGO MASTANI

Mastani is a very popular drink originating from Pune. Majorly it was started by Sujata Mastani but now it is also served by various other outlets.

I am not sure how or after what the word is coined but basically it is a milkshake made with fresh fruit pulp and cream with a huge scoop of ice cream on top with a lot of tit bit goodies that you will bite into. The variety range is very wide but here is the most popular of the lot....Kesar Mango Mastani.....

One word of caution....it is a very heavy drink so have it on an empty stomach....and those who are diet conscious...give it a toss and indulge in pure SIN....

KESAR MANGO MASTANI

INGREDIENTS

Alphonso mango (remove pulp) and reserve 2 tbsp. cubes for garnish	2 no.
Full cream milk	½ litre
Sugar	5 – 6 tbsp
Kesar / saffron	½ tsp
Almonds roughly chopped	4 nos
Cashewnuts roughly chopped	4 nos
Elaichi pdr / cardamom pdr	½ tsp
Saffron ice cream   OR  mango ice cream	1 scoop

                      

METHOD:

1.       Reduce the milk to almost half. Keep on stirring in between while you reduce to prevent burning. You can also use evaporated milk. Cool and chill it.

2.       In a blender add the milk, sugar, elaichi pdr, mango pulp and saffron leaving out a few strands for garnish.

3.       When it has blended well it will look thick and frothy.

4.       Pour into a tall glass till it is ¾ full.

5.       Sprinkle in some almonds, cashews, mango cubes, few strands of saffron and tutti frutti if you have , reserving a few for garnish.

6.       Add the ice cream scoop on top. Garnish with the reserved almonds, cashews, mango cubes, strands of saffron and a cherry or tutti frutti on top.

7.       Serve chilled. This is a very refreshing but heavy drink so make sure you keep ample of space in your stomach or you will just not be able to finish it.

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TUTTI FRUTTI & MANGO ICECREAM

TUTTI FRUTTI & MANGO ICE CREAM

INGREDIENTS

Ice cream base  http://paripoornapaksiddhi.blogspot.in/2014/05/basic-icecream-base.html	½ no
Alphonso mangoes	2 nos
Salt	¼ tsp
Mango  cubes  (chilled)	2 – 3 tbsp
Tutti frutti / candied fruit	3 – 4 tbsp
Mango essence (optional)	¼ tsp

METHOD:

1.       Remove the pulp from the mangoes. Puree it a little.

2.       Pour the puree in to the ice cream base along with salt.

3.       Beat the mix well till it doubles up in volume.

4.       Add in 3 tbsp tutti frutti and lightly incorporate it into the mix.

5.       Pour the mix in an air tight container. Make sure the container is only ¾ full. Do not fill up till the edge.

6.       Seal off with a plastic sheet in between the container and lid.

7.       Chill for 5 – 6 hours till set.

8.       Scoop out the ice cream onto a bowl. Arrange the mango cubes at the side and sprinkle some tutti frutti on top. Serve chilled.

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BASIC ICECREAM BASE

BASIC ICE CREAM BASE

INGREDIENTS

Milk (room temp)	½ liter
Cornflour	1 ½ tbsp (leveled)
G.M.S. pdr	1 ½ tbsp (leveled)
C.M.C. pdr	⅛ tsp (leveled)
Sugar	8 tbsp (leveled)
Fresh cream	½ cup
Vanilla essence	½ tsp

 

METHOD:

1.       Set the fridge at the coldest 1 hour before you make the base. Also keep the container in which you will pour the ice cream base to chill.

2.       From the milk remove out ½ cup. In the ½ cup milk add in the cornflour, sugar, G.M.S. pdr, C.M.C. pdr and dissolve all to make it lump free. The G.M.S. pdr is used to get  thickness and it emulsifies the mix and gives it body. The C.M.C. pdr is used to give stability to the emulsified mix.
 

3.       Now add this to the milk and put the milk up to boil.
 

4.       Keep on stirring around with a spoon from the time it is put up on the flame or it will not be smooth and creamy and become lumpy instead because of uneven heating.

5.       Boil it for 3 – 4 min. remove and allow to cool, again keep on stirring till it cools to prevent formation of skin on top.

6.       Pour it into an air tight container with a fitting lid. Also cover the container with a plastic sheet before putting the lid on. This makes it completely airtight.
 

 

 

7.       Freeze the mix for 5 – 6 hours till it almost sets.

8.       Remove it, cut it in chunks, add the cream and vanilla essence and beat the mix till it becomes light and increases in volume.

9.       Pour it back into the container and again freeze chill for 5 – 6 hours till set.

10.   This is your ice cream base which you can use to make various other flavoured ice creams.

 

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