Thandai ice-cream


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Creamy, smooth and heavenly.

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Preparation Time :    Cooking Time :     Serves 8 to 10.
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1 ltr full fat milk
1 1/2 cups (300 grams) sugar
1/4 cup (20 grams) cornflour
1 1/2 cups (300 grams) fresh cream
a few saffron (kesar) strands

To be ground finely for the thandai flavouring
1/4 cup almonds (badam)
2 tbsp poppy seeds (khus-khus)
2 tbsp Lucknowi saunf (fennel seeds)
1/2 cup cardamom (elaichi) powder
20 white peppercorns

  1. Dissolve the cornflour in 1/4 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. Add the sugar and simmer for 5 minutes.
  4. Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency.
  5. Remove from the fire and allow it to coool completely.
  6. Add the thandai flavouring to the milk. Strain the mixture through a sieve.
  7. Add the cream and dissolved saffron to the milk mixture. Mix well.
  8. Pour the mixture into a shallow freezer proof dish and freeze till slushy.
  9. Remove and whisk until smooth and creamy.
  10. Freeze again until firm for about 4 to 6 hours.

RECIPE SOURCE : MithaiBuy this cookbook
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