Saffron Cardamom Ice-Cream
by Tarla Dalal
Added to 79 cookbooks
This recipe has been viewed 10564 times
- Add 1 teacup of water to the China grass and cook on a slow flame until it dissolves completely. Strain.
- Boil the milk (keeping aside a little) and add the China grass, sugar and cardamom.
- Warm the saffron, add the skim milk kept aside and mix until the saffron dissolves.
- Add to the mixture and heat for 3 to 4 minutes.
- Pour the mixture into an ice tray and put to set in the freezer compartment of a refrigerator.
- To serve, churn the solid ice-cream in a mixer to make it soft and fluffy.
Nutrient values (Abbrv) per serving
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