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Written by Administrator
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THANDAI ICE-CREAM
This recipe was submitted by one of our visitors Nisha Oswal. Nisha was kind enough to share several recipes with us. She assures me that any special ingredients can be found on Ebay.
Nisha's comments on this recipe: Creamy, smooth and heavenly. THANDAI ICE-CREAM
Cooking Time : 10 mins.
Preparation Time : 15 mins.
Serves 8.
Ingredients
1 litre full fat milk
1½ cups sugar
¼ cup cornflour
1½ cups (300 grams) fresh cream
a few saffron strands
To be ground finely for the thandai flavouring
¼ cup almonds
2 tablespoons poppy seeds (khus khus)
2 tablespoons Lucknowi saunf (fennel seeds)
½ teaspoon cardamom (elaichi) powder
20 nos. white peppercorns
Method
1.
Dissolve the cornflour in ¼ cup of cold milk. Keep aside.
2.
Dissolve the saffron in 2 tablespoons of warm milk. Keep aside.
3.
Place the rest of the milk in a heavy bottomed pan and bring it to a boil.
4.
Add the sugar and simmer for 5 minutes.
5.
Add the dissolved cornflour and simmer for another 5 minutes while stirring
continuously, till it is of a coating consistency. Add the thandai flavouring
and mix well.
6.
Remove from the fire and allow it to cool completely.
7.
Strain the mixture through a strainer.
8.
Add the cream and dissolved saffron to the milk mixture. Mix well.
9.
Pour the mixture into a shallow dish, cover and freeze till slushy.
10.
Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.
11.
Transfer into a shallow container, cover and freeze till it is firm. Scoop and
serve.
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