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Thandai Ice-Cream
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
15 Mins
Cooking Time
10 Mins
Total Time
25 Mins
Makes
8 null
Ingredients
Main Recipe
1 ltr milk
1 1/2 cups sugar
1/4 cup 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 almond (badam)
2 tbsp poppy seeds (khus-khus)
2 tbsp fennel seeds (saunf)
1/2 tsp cardamom (elaichi) powder
Method
- 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.
Thandai Ice-Cream recipe with step by step photos
Nutrient values (Abbrv)per plate
| 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 |
Click here to view Calories for Thandai Ice-Cream
The Nutrient info is complete
poonam
April 8, 2017, 1:44 p.m.
I tried this recipe,it was fantastic. would like to know why could I feel ice pieces at few places? I had covered it with aluminium foil and kept the freezer free from.clutter too
Tarla Dalal
April 8, 2017, 1:44 p.m.
Try keeping the aluminium tray in the top compartment of the freezer. Aso check the setting of the fridge.
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