Thandai Ice-Cream
by Tarla Dalal
5/5 stars 100% LIKED IT
1 REVIEW
ALL GOOD
Added to 126 cookbooks
This recipe has been viewed 31820 times
Creamy, smooth and heavenly.
Main Procedure- Dissolve the cornflour in ¼ cup of cold milk. Keep aside.
- Dissolve the saffron in 2 tablespoons of warm milk. Keep aside.
- 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.
- 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.
- Remove from the fire and allow it to cool completely.
- Strain the mixture through a strainer.
- Add the cream and dissolved saffron to the milk mixture. Mix well.
- Pour the mixture into a shallow dish, cover and freeze till slushy.
- Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.
- Transfer into a shallow container, cover and freeze till it is firm. Scoop and serve.
Other Related Recipes
Nutrient values (Abbrv) per serving
| Energy | 438 cal |
| Protein | 7.4 g |
| Carbohydrates | 46.7 g |
| Fiber | 0.6 g |
| Fat | 21.9 g |
| Cholesterol | 20 mg |
| Sodium | 37 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe