Thandai ice cream is a delicious and refreshing dessert inspired by the traditional Indian drink, Thandai, which is especially popular during festivals. It’s made with a mix of milk, nuts, and aromatic spices, and combining it with ice cream creates a perfect fusion of flavours.
INGREDIENTS
- 1 ½ cups full-fat milk
- 1 cup heavy cream
- ¾ cup condensed milk
- ¼ cup sugar
- 2 tbsp of thandai masala powder
- A pinch of saffron strands
- 1 tbsp rose water
Method
- Dry roast the almonds, cashews, melon seeds, fennel seeds, black peppercorns, and cardamom pods for a minute or two to release the flavours. Grind all the roasted ingredients into a fine powder using a blender or spice grinder.
- In a saucepan, heat the milk and bring it to a boil. Lower the heat and simmer for 2-3 minutes. Add the thandai masala powder and mix well. Let the milk simmer for another 5 minutes to infuse the flavours. Strain the milk to remove any solid pieces and let it cool down to room temperature. Once cooled, add the cream, condensed milk, sugar, saffron-infused milk, and rose water. Mix well.
- Pour the mixture into an ice cream container or a shallow tray. Freeze for 4-6 hours or overnight. If using an ice cream maker, churn according to the manufacturer’s instructions.
- Once frozen, scoop the thandai ice
cream into bowls or cones. Garnish with chopped nuts, a drizzle of rose
water, or extra saffron strands for a lovely touch. Enjoy the rich,
creamy, and spiced flavour of thandai ice cream.
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