Thursday, January 24, 2019

Date & Walnut Ice Cream... Sugar Free Ice Cream.....

Heavy whipping cream - 1 cup,
Dates - 1 cup,
Milk - 1 1/4 cup,
Walnut (Roughly chopped) - 1/4 cup,
Vanilla essence - 1/4 tsp.

Roughly chop dates and measure one cup.

Dry roast chopped walnut over low to medium flame for 3-4 minutes and let it cool down.

Heat milk in a pan and give it a boil.

Switch off the flame and add chopped dates. Mix well. Cover with a lid and let it come to room temperature.

Now roughly crush dates and milk mixture using blender and set aside.

Now whip heavy whipping cream till it gets soft peak.

Now fold in date mixture followed by roasted walnut and vanilla essence 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 till it gets well set. For smooth and creamy texture of ice cream, after 5-6 hours, mix semi set ice cream with help of fork. Place back the container in freezer.
Serve once it gets set.

Adjust amount of ingredients as per taste.
Cashew can be replaced with walnut.

Monday, January 21, 2019

Gajar Barfi | Carrot Sweet

Carrot - 5-6 or 2 cup grated,
Sugar - 1/3 cup,
Ghee (clarified butter) - 1 tsp,
Cardamom powder - 1/8 tsp,
Slivered pistachios - 1 tsp.

Take carrots and wash well. Dry them with kitchen towel.

Now peel off the skin from carrots.

Grate peeled carrots using grater.

In a pan heat ghee and saute grated carrots over medium flame for one to two minutes.

Now add sugar and mix well.

Now cook covered over medium fame. Stir in between to prevent sticking to the bottom of pan.

Grease a tray with ghee and sprinkle some slivered pistachios. Keep it aside.

Cook carrot mixture till all water evaporates and it gets lumpy texture as per given below image.
Add cardamom powder and mix well.

Transfer prepared mixture into a greased tray. Level it using spatula.

Set aside till it cools down completely. Now cut into pieces and serve.

Adjust amount of ingredients as per taste.

Tuesday, January 15, 2019

Adadiya | Adadiya Pak With Mawa & Sugar Syrup.


For mixing process
Milk - 1/4 cup,
Ghee (clarified butter) - 2 tbsp,
Black gram flour (urad aata) - 2 cup or 350 gm,

Ghee (clarified butter) - 1 1/2 cup or 300 gm,
Mawa - 2/3 cup or 50 gm, For homemade organic mawa recipe, click HERE.
Almond (finely chopped) - 1/4 cup,
Cashews (finely chopped) - 1/4 cup,
Raisins (kismis) - 1/4 cup,
Cardamom (elaichi) powder - 1 tsp,
Nutmeg (jayfal) powder -1/2 tsp,
Adadiya masalo - 1 1/2 tbsp,
Edible gum (gaund) - 1/2 cup or 100 gm,
Dry ginger powder (saunth ) - 1 tbsp,
Dry coconut (khobra) - 1/2 cup or 50 gm,
Saffron (kesar) - 1/4 tsp.

For sugar syrup
Sugar - 1 1/2 cup or  275 gm,
Lemon slice - 1,
Water - 1/2 cup.

In a mixer grinder, grind black gram lentils into semi coarse powder flour. Keep aside.

Grate mawa and measure 2/3 cup.

Now take a pan and roast grated mawa along with 1 tsp ghee. Keep roasting and stirring mawa till it gets golden brown color. Keep aside.

Take dry coconut half and grate using grater. keep aside.

Finely chop cashew and almond. Grease a tray with oil and keep aside.

For Mixing Process
In a pan, heat ghee along with milk till it gets warm.

In a mixing bowl, add black gram flour. Now mix in prepared ghee and milk mixture.

Mix well with both hands. Cover and let it rest for 10 - 15 minutes.

Now sieve prepared flour and break lumps with your hands as per given below image.

Texture of sifted flour should be crumbly.

Now heat one and half 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 and add roasted mawa. Mix well

Add finely chopped cashew & almond along with cardamom powder, raisins, grated dry coconut,  adadiya masala, saffron, dry ginger powder and fried edible gum. Mix well.

In a sous pan, add sugar along with water and thin slice of lemon. A slice of lemon prevents syrup to crystallize. Heat over medium flame till syrup gets one and half string consistency.

Now fold in prepared sugar syrup into roasted mixture.

Mix continuously till ghee starts to oozing out from mixture.

Now immediately transfer mixture into greased tray. Level it using spatula and sprinkle slivered pistachios on top.

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

Authentic shape of adadiya can be given as per below image.

Store into an airtight container up to 15-20 days.
Adadiya masala can be skipped.
Adjust amount of sugar as per taste.
Mawa can be skipped.

For Adadiya recipe without sugar syrup and mawa click HERE.