Posts Tagged ‘Pistachios’

DSC_0979

The summer is here finally and its time to stay hydrated and beat the torching heat by generous dollops of ice cream. I hardly know any person who doesn’t like ice cream except me. Yep, that’s right. I do not like store bought ice cream a lot since they are loaded with sugar and has artificial taste. Though I do like some flavors like Mango, Seetaphal (Custard Apple) specifically from Naturals (Ice cream joint in India) and Kulfis (different style of Indian ice cream). I love Bengali sweets a lot (I have grown up eating those since childhood) and simple cakes without frosting. I have only tried making ice cream couple of time with my favorite flavor Mango. Hence, I decided to try different flavors. The combination of Kesar and Pista is very popular and common in Kulfi so I thought of trying it with ice cream. This ice cream turned out very good and was very happy to make it. Homemade ice creams are not only good in taste but also defeat the store bought ones with the fresh flavors. This ice cream is very rich, luscious and creamy in taste with lots of flavors of Pista (Pistachio) and Kesar (Saffron). You don’t need any machine to make this as it can be made by simple hand mixer. This ice cream is full of Indian flavors and appeals to all including elders and especially kids. Enjoy it after a hearty meal and let yourself lose into rich aroma and indulgent texture.

Ingredients :-

Heavy Whipping cream, chilled
1 cup
Evaporated Milk, chilled 1 cup
Pistachios, half chopped and half grounded
1/2 cup
Saffron
few strands soaked in 1/4 cup whole milk
Condensed Milk, chilled
1 cup
Rose water few drops
Kewra Essence few drops

DSC_0984

Method :-

  • Take 2 big bowl and keep it in refrigerator for half an hour.
  • Take one of the bowls and beat the chilled evaporated milk until it increases doubled in volume.
  • In another bowl beat the chilled heavy cream until it holds soft peak and increases double in size.
  • Add the rose water, kewra water, doubled evaporated milk and condensed milk to the whipped cream and mix it with the help of beater on low speed until well blended.
  • Add the chopped and grounded pistachios and mix gently.
  • Pour it in air tight container and cover it with aluminum foil tightly so that there is no ice crystal formation. Finally put the air tight lid.
  • Let it set for about 6 hours or overnight.
  • Once set enjoy it with some garnished pistachios.

DSC_0975

Notes :-

  • The key for making ice cream is chilled ingredients. I have kept whipping cream, evaporated milk and condensed milk in refrigerator for at least 2-3 hrs.
  • Keep the containers/bowls and beaters in refrigerator in which you will whip cream and evaporated milk.
  • You can increase or decrease the quantity of condensed milk depending on your liking for sweetness.
  • Make sure the container in which you keep ice cream should be airtight.
Advertisements

rasmalai1

Ras Malai is a very popular milk based Indian dessert found commonly in weddings, special occasion or at home. Its originated in West Bengal (state in eastern part of India). In Hindi, ‘Ras’ means “juice/juicy” and “Malai” means “cream”. Its very rich in texture and flavor. Its composed of sugary white or yellow colored flattened balls of Paneer (cottage cheese) soaked in Ras (milk sauce) flavored with cardamom. It is one of my favorite dessert since childhood as I love its juiciness. You can impress your family and friends by making this dessert at home as it is very easy to make. When you are running short of time, you can substitute Malai with store bought Rasgullas (Indian sweet found in Indian/Asian grocery store).
Ingredients :-

Whole Milk
8 cups
Lemon Juice
2 tablespoon
Water
5 cups
Sugar
1 cup
Saffron
a generous pinch
Cardamom Powder
1/4 teaspoon
Pistachios & Almonds, Roughly chopped
2 tablespoon
Sugar for the ras( milk sauce )
to taste

Method :-

  • Take one steel pan and pour 4 cup of milk into it.
  • Take another pan preferably non stick and boil rest of the 4 cup of milk into it. I use non stick because the milk has to be reduced half in quantity and it keep on sticking to the pan while this process. Keep the flame low and keep stirring continuously so that milk does not stick to the pan.
  • Once the milk in steel pan starts boiling add the lemon juice to it.
  • Milk will soon start curdling. This curdle milk is paneer or cottage cheese. Switch off the stove and strain the paneer in cheese or muslin cloth.
  • Pour a little cold water over the paneer and hang the cheese/muslin cloth on the tap for approx 30 minutes to remove all of the liquid.
  • Remove the paneer from cheese/muslin cloth and run it in a food processor so that it comes out very smooth.
  • Divide the paneer into 12 equal portions in a size little smaller than of ping pong balls.
  • Roll the portions in your hands to make a smooth ball. Lightly press the ball until it flattens out.
  • Take a pressure cooker. Add water to it and dissolve 1 cup sugar. When sugar fully dissolves add the flattened paneer.
  • Close the lid and cook until one whistle sounds. Immediately switch off the stove and set the timer for exactly 5 minutes.
  • After 5 minutes, carefully take the pressure cooker to the sink and pour cold water over the lid to remove the pressure.
  • Open the cooker lid and you will see the flattened ball has grown twice in size. Take the balls out with the help of any slotted spoon. Let them cool.
  • Meanwhile the milk in non stick pan should have reduced to half. Add saffron, sugar to taste, nuts and cardamom powder and give it a good stir.
  • Switch off the stove and keep it aside. This is your ras or milk sauce.
  • Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dish.
  • Pour the ras ( milk sauce) on top of the paneer balls and refrigerate it to chill.
  • At the time of serving garnish it with some chopped nuts.

rasmalai

Note :-

  • You can use evaporated milk instead of reducing whole milk to half. Just boil it once with all the ingredients added to it and its ready as malai.
  • If you don’t have food processor you can soften the paneer with hands. It just take some more time.
  • Never try to replace whole milk with any other kind of milk with lesser content of fat. Lesser the fat of milk lesser will be the quantity of paneer.

badam pista kulfi

Kulfi is a very popular Indian ice cream. According to Wikipedia “Kulfi” can be termed as ice cream because of its similar appearance and taste but as it is denser and creamer it is more sort of a distinct category of frozen dairy based dessert. It is a perfect dessert presentation wise, as it takes longer to melt due to its consistency. Kulfi makes me nostalgic and reminds me those North Indian summer days when we use to wait for Kulfiwallahs (street vendors) to buy this delicious & heavenly frozen treats. The Kulfiwallahs used to carry big matkas (large earthenware pot) full of Kulfis and used to serve this Kulfis on large cleaned leaves which was a very Eco friendly approach. In our childhood, me, my brothers and friends used to roam around them asking for some free treats (parents didn’t allow us to buy it since they feared it might be bad for our health) :).

Kulfis are often served as rose flavored Falooda Kulfi (Kulfi with rice noodles) along with other ingredients. Here I am posting my 1st frozen dessert Badam (Almond) Pista (Pistachios) Kulfi. I plan to make Falooda Kulfi as summer is approaching soon.

Ingredients :-

Khoya/Mawa, Grated
1/4 cup
Milk
6 cups
Sugar
1/4 cup
Saffron/Kesar
a pinch
Condensed Milk
1 can
Pistachios, coarsely ground
15-20
Almonds, coarsely ground
15-20
Cardamom Powder
a pinch

Method :-

  • Heat the milk in a thick bottom pan or non stick pan on low heat. When the milk begins to boil add saffron to it. Boil the milk till it reduces to half on very low heat. Take care that milk doesn’t stick to the pan.
  • Add the condensed milk, sugar, almonds, pistachios, cardamom powder and mix well. Cook for three to four minutes stirring continuously.
  • Take the pan off the heat and set aside to cool the mixture.
  • Add the khoya and mix well. Pour into individual small bowls and place them in the freezer to set. When well set, demold and serve immediately. It will about 7-8 hours to set the Kulfis.
  • To demold the Kulfi, place the mold under running water for few seconds.

kulfi

Note :-

  • You can use Kulfi molds or Popsicle molds as it gives the proper shape of kulfi. If you don’t have Popsicle mold you can use small paper cups and place cellophane wrap on top of the cup and freeze. Take it out with the help of ice cream stick.
  • You can also try different  variations by adding various types of fruit flavors, coconut powder or even chocolate to it.
  • If you are using sweetened condensed milk then adjust sugar accordingly.
  • To make homemade khoya/mawa you can go here