Wednesday, May 30, 2018

Dilkhush Ice Cream | Rose Ice Cream Recipe

Ingredients
Heavy whipping cream - 1 cup,
Rose petal jam (gulkand) - 2 tbsp,
Rose syrup - 2- 3tbsp,
Condensed milk - 1/4 cup,
Cashew (finely chopped) - 1 tbsp,
Almond (finely chopped) - 1 tbsp,
Raisins (finely chopped) - 1 tbsp,
Pistachio (finely chopped) - 1 tbsp,
Tutti frutti - 1 tbsp,
Vanilla essence - 2-3 drops,
Milk - 1/4 cup.



Method
Heat milk in a pan and give it a boil.


Now add finely chopped cashew along with almond, pistachio and raisins.


Cook and stir over medium to low flame till milk evaporates completely. Switch off the flame and let it cool down completely.


 Meanwhile whip heavy whipping cream till it gets soft pick.


In another bowl, add condensed milk followed by rose petal jam, vanilla essence, tutti frutti and rose syrup. Mix well.


Now fold in prepared condensed milk mixture followed by prepare nut mixture into whipped cream.



Transfer the mixture into a freezer safe container. Level it using spatula. Cover with clean plastic wrap followed by lid. Plastic wrap should touch the mixture, so that ice crystal won't be formed.
Place container in freezer for 10 -12 hours or till it gets well set. To get good result, after 5-6 hours, take out container and mix semi set ice cream using fork. Place container back in freezer. This process makes ice cream smooth and creamy. Serve once it gets well set.

Notes
Adjust amount of ingredients as per taste.











Tuesday, February 20, 2018

Adadiya Recipe

Ingredients

For  Mixing (dhaba) process
Milk - 2 tbsp,
Ghee (clarified butter) - 2 tbsp.
Black gram flour (urad aata) - 2 cup.

Ghee (clarified butter) - 1 cup,
Powdered sugar - 1 1/4 cup,
Edible gum - 1/4 cup,
Roughly chopped cashew and almonds - 1/3 cup,
Dry ginger powder(saunth powder) - 1 tsp,
Adadiya masalo - 1 tsp,
Cardamom powder - 1/4 tsp,
Slivered almond - 1-2 tbsp.



Method
Grease a tray with oil and keep aside.

Dhaba process
In a pan heat milk and ghee till it gets warm.


Now in a mixing bowl, take black gram flour. Now add in warm ghee and milk mixture.


Combine well with both hands as per given below image. Cover and let it rest for 5-10 minuets.


Now sieve prepared flour and break lumps as per given below image. Texture of sifted flour should be crumbly.


Now heat one cup of ghee. Fry edible gum in batches over medium flame and keep aside.



Now add sifted flour into warm ghee.


Keep roasting and stirring flour over low to medium flame till it gets golden brown color.




Now turn off the flame. Add finely chopped cashew & almond along with cardamom powder, adadiya masala, saffron, dry ginger powder and fried edible gum. Mix well and let it rest for couple of minutes.




Now add powdered sugar and mix well. Transfer the mixture into a greases tray.


Sprinkle slivered almond on top.


Let it cool down completely. Cut into pieces once set.

Notes
Store into an airtight container up to 20-25 days.
Adadiya masala can be skipped.
Adjust amount of sugar as per taste.
Add shredded dry coconut for more flavor.