While typing this post, I can see many getting prepared for Varalakshmi nonbu festival. I think it is apt to post a sweet today:)
Happy Varalakshmi Nonbu !
Ingredients:
Almond - 20 Milk (full fat) - 2.5 cups / 1/2 liter
custard powder - 2 tbsp (vanilla flavor)
sugar - 1/2 cup (or) 3/4 cup
condensed milk - 2 tbsp (optional)
butter - 2 tbsp
To soak and grind:
Almond - 20cardamom seeds - 1 tsp
saffron - few strands
milk - to soak almonds
Method:
Soak the almonds overnight (or)Put it in boiling water, wait till it wrinkle, peel and grind immediately to a fine paste.In a wok dry roast the remaining almonds and chop it to small pieces. Let it cool completely. Keep aside.
Bring to boil 2 cups of milk.
In the remaining 1/2 cup milk add sugar, condensed milk, vanilla, custard powder and mix well.
Add this mixture into the boiled milk.
Start heating in low fire. It will become somewhat thick. Take care not to burn it at bottom.
Switch off, add butter, almond paste mixture and let it cool.
Place it in freezer. Then after 30 minutes take out and beat it in the mixie for a minute or more.
Freeze it again for 30 minutes and beat for a minute in mixer.
Freeze again for 30 minutes and beat for a minute in a mixie.
Now add the chopped almonds and mix well.
Decorate with little saffron strands.
Then freeze it for 4 hours or till it sets completely..
Another method
To soak and grind:
Almond - 20cardamom seeds - 1.5 tsp
saffron - 3 strands
Other ingredients:
Almond - 20Sweetened Condensed Milk - 14 oz can (400 gm)
fat free Whipped Topping 8 oz (225 gm) - 2 packs
Preparation:
Soak the almonds overnight (or)Put it in boiling water, wait till it wrinkle, peel and grind immediately to a fine paste with saffron and cardamom (elachi).In a wok dry roast the almonds and chop it to small pieces. Let it cool completely. Keep aside.
Method:
The whipped topping should be kept in refrigerator till we start using.In a mixing bowl add the almond paste and Condensed milk . Mix well.
Then blend in the chopped almond.
Now add the whipped topping and mix gently (too much mixing will make the ice cream hard).
Immediately transfer them to a freezer-safe lidded container.
Cover and freeze for 3-4 hours.
Creamy rich almond kulfi ice cream is ready!
Serving suggestions:
Serve as dessert.Before scooping, keep the ice cream in room temperature for 2 minutes to get it smoothly.
9 comments:
Looks delicious and yum.
If there is a heavenly looking ice cream then , THIS IS IT.
Deepa
Yummy yum!! Viki can I have a scoop :) Looks very creamy and delicious!!
~Today's Recipe~ Naatu kozhi soup / Chicken clear soup (Indian style)
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Perfect for this weather,wish could dig in right now :)
Tempting ice cream...good one
simply drooling :-)
shrutirasoi
Today's Recipe
Homemade
Tortilla Chips With Salsa
u always give even the minute details n there by i keep looking forward to ur recipes.sure to try this ice cream sometime
Thank u friends.
Pooja dear, thanks for ur encouragement. welcome back. I tried to comment in ur space, but the link for comment is not working. If u happen to see this pls update me, what should I do to comment in ur post. Thanks.
very delicious ice cream
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