Thursday, September 22, 2016

Chana Lot Na Ladu | Besan Ladoo

Ingredients ( makes 12 ladu)
Gram flour - 1 cup,
Ghee(clarified butter) - 1/3 cup,
Milk - 1/4 cup,
Powdered sugar - 2/3 cup,
Cardamom powder - 1/8 tsp,
Saffron - 1/8 tsp.


Method
Take lukewarm milk in a bowl and add saffron strands. Mix well and keep it aside.


Heat ghee in a pan.

Add gram flour and roast in low to medium flame till it starts to get light brown color.  Cook & stir continuously to roast it evenly and prevent from burning.




Switch off the flame. Add milk and saffron mix.


Mix well.

Transfer roasted Gram flour in a plate. While the mixture is still warm, add cardamom powder along with powdered sugar.



Mix well with your hand.


Take small amount of mixture and roll out round shape ball with your palm. Repeat the process with rest of the mixture.


Let them cool down completely and store into an airtight container up to 10-12 days.


Notes
Ladoo forming process should be done while mixture is warm.
Add any kind of finely chopped nut of your choice.
Adjust amount of sugar as per your taste.


Thursday, September 8, 2016

Variyari / Saunf / Fennel Seeds Ice Cream

Ingredients
Variyari (Saunf/fennel seeds) - 1/3 cup,
Whipping cream - 1 cup,
Condensed milk - 1/3 cup,
Vanilla essence - 1/8 tsp.


Method
grind variyari into fine powder.



Take chilled whipping cream and whip till it gets soft pick.



Now fold in  powdered variyari along with condensed milk and vanilla essence in to whipped cream.



Transfer the mixture into an airtight freezer safe container. Cover the mixture with plastic wrap. Plastic wrap should touch the mixture, so that ice crystals wont be formed.



Keep container in freezer for 10 - 12 hours or till it gets well set. To get good result, after 5-6 hours, take out the container and mix semi set ice cream using fork. Place back the container in freezer. This process makes ice cream smooth and creamy. Serve once it gets well set.

Notes
Amount of condensed milk depends on your taste.
Adjust amount of variyari as per choice.
Vanilla essence can be skipped.


Monday, September 5, 2016

Fresh Lychee Ice Cream

Ingredients
Fresh Lychee - 15 - 16,
Condensed milk - 1/3 cup,
Whipping Cream - 1 cup,
Vanilla essence - 1/8 tsp.


Method
Wash and dry lychees.


Peel off the skin and deseed lychees.


Grind lychee pieces and keep it aside.


Whip chilled heavy whipping cream in a large mixing bowl till it gets soft pick.


Now fold in lychee pulp along with condensed milk and vanilla essence into the whipped cream.


Transfer the mixture into a freezer safe airtight container. Cover with clean plastic wrap followed by lead. Make sure plastic wrap should touch mixture, so that ice crystals wont be formed.


Keep container in freezer for 10 - 12 hours or till it gets well set. To get good result, after 5-6 hours, take out the container and mix semi set ice cream using fork. This process makes ice cream smooth and creamy. Place back the container in freezer with clean plastic wrap on. Serve once it gets well set.

Notes
15 - 16 lychees makes about 1 cup pulp.
For smooth texture of ice cream sieve the lychee pulp.
Amount of condensed milk depends on your taste.