Thandai ice-cream

Thandai ice-cream

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Creamy, smooth and heavenly.

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Thandai ice-cream recipe - How to make Thandai ice-cream

Preparation Time :    Cooking Time :    Total Time:     9Serves 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.

Nutrient values per serving
Energy389 cal
Protein6.6 g
Carbohydrates41.5 g
Fiber0.5 g
Fat19.5 g
Cholesterol0 mg
Vitamin A383.1 mcg
Vitamin B10.1 mg
Vitamin B20.2 mg
Vitamin B30.7 mg
Vitamin C1.3 mg
Folic Acid19.1 mcg
Calcium270.1 mg
Iron0.7 mg
Magnesium0 mg
Phosphorus0 mg
Sodium32.9 mg
Potassium147.4 mg
Zinc0.3 mg

RECIPE SOURCE : MithaiBuy this cookbook
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