Mango Ice Cream

 

           What better way to enjoy the summer than to relish this homemade yummy and refreshing Mango Ice cream. Just blend all the ingredients and freeze till set. It is that simple. It needs no rocket science nor an ice cream machine. Relish this creamy and yummy summer treat as an after-meal dessert or any time of the day. So go ahead and give it a try and treat your near and dear ones to this wonderful chilled fruity delight. 

• 1 cup mango pulp
• 1 cup full fat milk
• 1 cup milk powder
• 1 cup fresh cream
• 1/4 cup jaggery powder
• 3 tbsp. chopped mango 
• pinch of saffron
• 1 tbsp. chopped pistachios, few mango pieces & dry rose petals to garnish

          In a blender jar, mix all the ingredients and whisk well. 

          Transfer to an air-tight container and freeze for 2-3 hours.

          Then stir with a fork. Add the chopped mango and saffron. Freeze overnight or for a minimum of 8 hours. 

          Garnish with few mango pieces, chopped pistachios and dry rose petals. Serve it chilled in individual bowls and enjoy!!!!

Muskmelon Ice Cream

 

           What better way to enjoy the summer than to relish this homemade yummy and refreshing Muskmelon Ice cream. Just blend all the ingredients and freeze till set. It is that simple. It needs no rocket science nor an ice cream machine. Relish it as an after-meal dessert or any time of the day. So go ahead and give it a try and treat your near and dear ones to this wonderful chilled fruity delight. Do check out the step by step pictorial recipe to prepare this creamy and delicious summer treat.

• 1 & 1/2 cups Muskmelon, chopped
• 1 cup cream
• 1/2 cup condensed milk
• a pinch of saffron 
• 1/4 cup chopped musk melon pieces
• 1 tbsp. chopped pistachios 
• dry rose petals & saffron to garnish

           Blend the muskmelon into a puree. Then again blend along with the cream and condensed milk.

           Transfer to an air-tight container. Add the chopped muskmelon pieces and chopped pistachios. Give it a mix and then sprinkle the saffron over it. Freeze for 2 hours.

           Then stir with a spoon / fork and finally freeze overnight or for a minimum of 8 hours. 

            Serve it chilled in individual bowls, garnished with chopped melon pieces,  chopped pistachios, dry rose petals & saffron.

Blend the muskmelon into a puree. Again blend along with the cream & condensed milk. Transfer to an air-tight container. 

         Add chopped muskmelon pieces & chopped pistachios. Give it a mix.

                 Sprinkle the saffron over it and freeze for 2 hours.

Then stir with a spoon / fork & finally freeze overnight or for a minimum of 8 hours. 

Serve it chilled in individual bowls, garnished with chopped melon pieces, chopped pistachios, dry rose petals & saffron.

Muskmelon Kulfi

 

            Kulfi is an equivalent to Indian Ice cream which is basically a frozen dessert prepared with milk and other flavoring agents. They are just perfect during summer or as an after-meal dessert. Today let me share a kulfi recipe made of Muskmelon. It turned out absolutely yummy with a creamy texture. 

             So serve this chilled dessert and bring a smile among your loved ones. Besides beating the summer heat, make any occasion memorable with this yummy Muskmelon kulfi. You may add some chopped nuts to the kulfi mix while simmering. To make this absolutely easy dessert, check out the step by step pictorial recipe to dish out this amazingly perfect summer treat. 

• 1 cup Muskmelon puree
• 1/2 cup evaporated milk
• 1/4 cup condensed milk
• 1 tbsp. corn flour mixed with 1/4 cup water
• pinch of saffron soaked in 1 tbsp. milk
• few small cubes of muskmelon, chopped pistachios and dry rose petals to garnish

          Transfer the muskmelon puree to a pan and simmer on a low flame till it is reduced to half. Keep aside for 5 minutes for it to cool slightly.

          Bring it back on the fire and add the evaporated milk and combine well. Then add the condensed milk, the corn flour slurry and saffron milk one after the other. 

          Mix everything well and continue to simmer till it turns thick. 

           Pour into silicone molds and freeze for 4-5 hours or till completely set. Enjoy garnished with chopped muskmelon pieces, chopped pistachios and dry rose petals.

Transfer the muskmelon puree to a pan & simmer on a low flame till it is reduced to half. Keep aside for 5 minutes for it to cool slightly.

       Bring it back on the fire & add the evaporated milk & combine well. 

                      Then add the condensed milk, 

                       the corn flour slurry 

                       and saffron milk one after the other. 

    

Mix everything well & simmer till it turns thick. 

       Pour into silicone moulds and freeze for 4-5 hours or till completely set. 

Garnish with chopped muskmelon pieces, chopped pistachios & dry rose petals.

Thandai Matka Kulfi

           

          Thandai Matka Kulfi is a perfect festive dessert apt for special occasions like Holi. So turn the regular kulfi into something interesting by adding some Thandai Mix powder and voila you get an amazing chilled frozen treat. 

          This is a perfect blend of mixed nuts and spices added to some milk to turn into a flavorful and yummy summer treat. I added some crumbled pedas for a rich and creamy texture. 

           Simultaneously, sugar was replaced with jaggery for a healthy twist. Spoon the kulfi into small matkas (clay pots) and chill to serve. So go ahead and treat yourself and your loved ones to this refreshing and tempting Thandai Matka Kulfi.

• 2 cups full cream milk
• 2 store bough pedas, crumbled
• 1/4 cup Thandai powder
• 2 tbsp. jaggery powder or to taste
• pinch of saffron soaked in 2 tbsp. milk 
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• pinch of dry rose petals, chopped nuts and saffron to garnish

           In a pan, bring the milk to a boil. Simmer on a low flame for 5 minutes. 

          Add Thandai powder, crumbled peda and jaggery powder. Whisk well to get a smooth and creamy texture. Simmer till it thicken slightly.

          Add the saffron milk, rose water and cardamom powder. Give it a mix and switch off the flame. Keep aside and bring it to room. 

          Spoon the kulfi mix into individual matkas and garnish with chopped nuts, rose petals and few strands of saffron. 

          Chill for 1-2 hours and then enjoy this awesome Thandai Matka Kulfi. 

Jaggery Mawa Kulfi

 

           Kulfi is an equivalent to Indian ice-cream. They are basically frozen dessert prepared with milk and other flavoring agents. They are just perfect during hot summer days or as an after-meal dessert. This is a great party recipe too apt for special occasions. 

           Today I would like to share a healthy, rich and a creamy kulfi with jaggery. So just substitute plain sugar with any type of jaggery. I have added some store bought mawa for a creamy texture. To prepare this absolutely easy and delicious chilled dessert, check out the step by step pictorial recipe to prepare this ever popular Indian ice cream. 

• 1/4 cup jaggery
• 2 tbsp. water
• 1 cup evaporated milk
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 cup grated mawa / khoya / milk solids
• powdered jaggery, chopped nuts, saffron and dry rose petals to garnish

         In a pan, add the jaggery and water. Simmer till it melts completely.

         Add the milk, cardamom powder and rose water. Bring it to a boil and simmer for 2-3 minutes. 

        Add the grated mawa and the powdered nuts. Mix everything well and simmer further till it thickens to a pouring consistency. Keep aside to cool slightly.

          Pour into kulfi moulds or paper cups, covered with an aluminum foil and refrigerate overnight. 

          While serving, dip the moulds in water for a minute to loosen. Serve chilled, garnished with powdered jaggery, chopped nuts, saffron and dry rose petals. 

                             In a pan, add the jaggery.....

                 and water. Simmer till it melts completely.

Add the milk, cardamom powder & rose water. Bring it to a boil & simmer for 2-3 minutes. 

                      Add the grated mawa.....

                       & the powdered nuts. Mix everything well.

Simmer further till it thickens to a pouring consistency. Keep aside to cool slightly.

Pour into kulfi moulds or paper cups, covered with an aluminum foil.

                     Refrigerate overnight. 

Serve chilled, garnished with powdered jaggery, chopped nuts, saffron & dry rose petals. 

Ice Cream Kulfi (Instant Version)

          Kulfi is an equivalent to Indian ice cream. They are basically frozen dessert prepared from milk and other flavoring agents. They are just perfect during hot summer days or as an after meal dessert. So why not serve ice cream differently in a kulfi mould?

          So this is an instant version of kulfi made from some leftover ice cream and some chopped nuts to add some crunch. I had some strawberry, chocolate and mango flavors which I incorporated to make this yummy homemade kulfi. So do give it a try and treat your loved ones to this innovative chilled delicacy.

• 3 small packs of leftover ice cream (different flavour)
• 1-2 tbsp. chopped pistachios, almonds and dry rose petals 
• few kulfi moulds

          In a bowl, mix all the flavored ice creams along with half of the chopped nuts. Fill the kulfi moulds and freeze overnight. 

          At the time of serving, dip the moulds in water for some time and then arrange on a plate. 

          Garnish with the remaining nuts. Enjoy this innovative Ice Cream Kulfi as and when desired.